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Spicy Gingersnap Cookie Recipes snaps when you break them…

Some 10 years ago, a friend of mine brought me a batch of gingersnap cookies that were so delicious; I still dream of that first day I had them.

Imagine a gingersnap cookie recipe that will leave an impression like that? It's here, and it will not disappoint you.

You know you have a good gingersnap cookie recipe when you break the cookie, and it snaps. Leaving crispy crumbs and a scent so divine, you just stop and take a deep breath to smell the ginger.

This recipe for gingersnap cookies has a warm ginger aroma, a big banging snap leaving a trail of crispy, tender crumbs. The kind that makes you lick your finger and scoop up because they are so delicious.

The Museum Of The American Revolution states on their web page that the American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved For Generations by Anne Byrn, 

"The spicy gingersnap truly snaps when you break it into pieces. And real gingersnaps, the old-timers say, contain no eggs, plenty of butter, and molasses that has cooked down on top of the stove."

Although this recipe for gingersnap cookies contains eggs, the flavor is exceptional. The gingers, fresh and ground, are enhanced by a little ground pepper and a cayenne pepper pinch.

Using Blackstrap molasses and dark brown sugar deepens the intense flavor.

My friend tells me the key to the big banging snap is browning the butter. He told me not to skip that step.

I didn't skip the step of browning the butter. Still, I did change his original recipe for the gingersnap cookies to a gluten-free version.

You know how I roll by now. If you can make the food healthier without trading the original recipe's taste and texture, why wouldn't you?

Hey, let us know if you made this recipe for gingersnap cookies and how they turned out!

Leave a comment and tell us about it. We would love to hear from you.