As a small child, I have fond memories of coming in from a long afternoon of sled riding to one of my mom’s warm ginger snap cookies. She’d make us a cup of decadent milk tea, and we’d warm our tummies up with their sweet and spicy flavor.

If you love good old-fashion ginger snaps, you’ll love these Amish Ginger Crinkle cookies. With a fair amount of ginger and a pinch of cayenne pepper, these are sure to bring a flood of memories back to those long cold winters of your childhood.

Ginger Crinkles

A crispy gingersnap
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Servings: 24 cookies


  • 3/4 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 pinch cayenne pepper
  • 2 1/4 cups flour
  • 1/2 cup sugar for rolling


  • Preheat oven to 350 degrees. Line cookie pans with parchment paper.
    Cream butter, 1 cup of sugar, and brown sugaruntil creamy. Add molasses and egg until combined. Add salt, baking soda,ginger, cinnamon, cloves, and cayenne pepper. Mix thoroughly. Add flour untilcombined.
    Using a cookie scoop, measure out balls androll in ½ cup of sugar. These cookies spread out, so leave plenty of room onthe sheet. (I only put 6 balls per sheet, and it gave them plenty of room tobake.) Bake for 15 minutes. Leave on the sheet pan for about 5 minutes beforemoving to a wire rack. Makes 24 cookies.