Riccardo’s Favorite Spicy Ginger Snaps


  • 12 Tbsp unsalted butter (1 1/2 cubes), softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 Tbsp grated fresh ginger
  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • Cinnamon sugar, for dipping before baking

Cooking Instructions

  • Cream butter and sugar until smooth
  • Add the egg, molasses, ginger, combine well. 
  • Sift dry ingredients and add gradually, stirring until a smooth mixture results. 
  • Refrigerate for at least 30 minutes.
  • Preheat oven to 350F
  • line baking sheets with parchment paper. 
  • Using about 1 Tbsp dough, roll into balls; roll each ball in cinnamon sugar. 
  • Place about 2″ apart on baking sheet and bake until lightly browned, about 10 minutes. 
  • Cool completely and store in airtight container. 
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on LinkedIn
Share on pinterest
Share on Pinterest