18 Spicy Ginger Snap Recipes Irresistible

Is there anything cozier than the warm, spicy kick of a ginger snap? Whether you’re craving a classic cookie or a bold new twist, these 18 irresistible recipes will have your kitchen smelling like holiday magic in no time. From chewy to crispy, mildly spiced to fiery, we’ve got the perfect ginger snap for every craving. Ready to bake up some comfort? Let’s dive in!

Classic Ginger Snap Cookies with Molasses

These spiced, crackly-topped ginger snaps are a nostalgic treat with just the right balance of warmth and sweetness—perfect for dunking in tea or packing into holiday cookie tins.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (plus 1/4 cup extra for rolling)
• 1 large egg
• 1/4 cup molasses

Instructions

1. Prep: Whisk together 2 1/4 cups flour, 2 tsp ginger, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt in a bowl. Set aside.
2. Cream: Beat 3/4 cup butter and 1 cup sugar until fluffy (2–3 minutes). Add egg and 1/4 cup molasses; mix until smooth.
3. Combine: Gradually stir dry ingredients into wet until just combined. Chill dough 1 hour (it’ll be sticky but firms up).
4. Shape: Preheat oven to 350°F. Roll dough into 1-inch balls, then coat in reserved 1/4 cup sugar. Place 2 inches apart on parchment-lined sheets.
5. Bake: 10–12 minutes until cracked on top but still soft inside. Cool 5 minutes on sheets before transferring.

The secret? Underbaking slightly keeps them chewy inside while the sugar coating creates that signature sparkly crunch. Tip: For extra spice, add a pinch of black pepper to the dough—it deepens the ginger’s kick!

Chewy Ginger Snap Bars with Cinnamon

These spiced bars pack all the cozy warmth of gingerbread into a chewy, snackable treat—perfect with coffee or tucked into lunchboxes.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coarse sugar (for topping)

Instructions

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment, leaving overhang on two sides.
2. Beat butter, brown sugar, and molasses with a mixer until fluffy (2–3 minutes). Add egg; mix until smooth.
3. Whisk flour, ginger, cinnamon, baking soda, and salt in a bowl. Gradually add to butter mixture, mixing just until combined.
4. Press dough evenly into the pan. Sprinkle coarse sugar over the top.
5. Bake 20–22 minutes until edges are firm but center still looks slightly soft. Cool completely in pan before lifting out and slicing.

The magic here? Underbaking just a touch keeps the centers irresistibly dense and chewy, while the sugar crust adds a satisfying crunch.

Tip: For cleaner slices, chill the cooled bars for 15 minutes before cutting with a sharp knife.

Vegan Ginger Snap Cookies with Coconut Sugar

These warmly spiced ginger snaps have the perfect crisp-chewy texture, with rich molasses and coconut sugar adding deep caramel notes—no one will guess they’re vegan!

Ingredients

• 1/2 cup coconut oil, solid but scoopable
• 3/4 cup coconut sugar
• 1/4 cup molasses
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 mins)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment.
2. Beat coconut oil and 3/4 cup coconut sugar in a bowl until fluffy. Add molasses and flax egg, mixing until combined.
3. Whisk together flour, 1 tsp baking soda, 1/4 tsp salt, 2 tsp ginger, 1 tsp cinnamon, and 1/4 tsp cloves in a separate bowl. Gradually stir into wet ingredients until a thick dough forms.
4. Roll dough into 1-inch balls, then flatten slightly with your palm. Space 2 inches apart on sheets (they’ll spread).
5. Bake 10–12 minutes until edges are firm but centers look slightly underdone. Cool 5 minutes on sheets—they’ll crisp up as they cool.

The secret? Underbaking slightly gives these cookies their signature chew with crisp edges. The coconut sugar’s caramel depth makes them extra addictive!

Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Gluten-Free Ginger Snap Cookies with Almond Flour

These gluten-free ginger snap cookies pack all the cozy spice of the classic, with a delightfully crisp-chewy texture thanks to almond flour.

• 2 1/4 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup molasses
• 1/4 cup melted coconut oil
• 1 egg
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cloves

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 1/4 cups almond flour, 1/2 cup coconut sugar, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, and 1/4 tsp cloves.
3. Add 1/4 cup molasses, 1/4 cup melted coconut oil, and the egg. Stir until a thick dough forms (it will be slightly sticky).
4. Roll dough into 1-inch balls, then flatten slightly with your palm. Space 2 inches apart on the baking sheet.
5. Bake for 10–12 minutes until edges are firm but centers still look soft. Cool on the sheet for 5 minutes before transferring.

The molasses and almond flour create a caramel-like depth, while the spices deliver that nostalgic ginger snap zing—no one will guess they’re gluten-free!

Tip: For extra sparkle, roll dough balls in granulated sugar before baking.

Spicy Ginger Snap Biscotti with Orange Zest

These twice-baked cookies pack a punch with warm ginger, a hint of citrus, and just the right amount of spice—perfect for dunking in coffee or gifting to friends.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh orange zest
• 1/2 cup chopped crystallized ginger

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ginger, 1 tsp cinnamon, and 1/4 tsp cayenne (if using).
3. Beat in 2 eggs and 1 tsp vanilla until just combined. Fold in 2 tbsp orange zest and 1/2 cup crystallized ginger.
4. Shape dough into a 12-inch log on the baking sheet, flattening slightly to 1/2-inch thickness. Bake for 25 minutes until firm.
5. Cool for 10 minutes, then slice diagonally into 1/2-inch pieces. Arrange cut-side down and bake 10 more minutes until crisp.

The double bake gives these biscotti their signature crunch, while the orange zest brightens up the fiery ginger—a combo that’ll keep you reaching for just one more.

Tip: Store in an airtight container for up to 2 weeks (if they last that long!).

Soft Ginger Snap Cookies with Brown Sugar

These warmly spiced cookies strike the perfect balance between chewy and crisp, with deep molasses flavor and a cozy kick of ginger.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 cup granulated sugar (for rolling)

Instructions:

1. Whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt in a bowl.
2. In a separate bowl, beat 3/4 cup softened butter and 1 cup brown sugar until fluffy. Mix in the egg and 1/4 cup molasses until smooth.
3. Gradually add dry ingredients to wet, mixing just until combined. Chill dough for 1 hour.
4. Preheat oven to 350°F. Roll dough into 1-inch balls, then coat in granulated sugar. Place 2 inches apart on parchment-lined sheets.
5. Bake for 10-12 minutes until cracked on top but still soft in the center. Cool on sheets for 5 minutes before transferring.

The magic here? Underbaking slightly keeps them irresistibly tender inside while the sugar crust adds a delicate crunch.

Tip: For extra sparkle, roll dough balls in coarse sugar instead of granulated.

Ginger Snap Thumbprint Cookies with Raspberry Jam

These spiced ginger cookies get a sweet-tart upgrade with a dollop of raspberry jam—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1/3 cup raspberry jam

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 3/4 cup softened butter and 1 cup sugar until fluffy. Mix in 1 egg and 1/4 cup molasses until combined.
4. Gradually add the dry ingredients to the wet, mixing until just incorporated.
5. Roll dough into 1-inch balls, place on baking sheets, and press your thumb into the center of each. Fill each indent with 1/2 tsp raspberry jam.
6. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The molasses gives these cookies a chewy bite, while the jam adds a bright contrast to the warm spices—no frosting needed!

Tip: For extra sparkle, roll dough balls in coarse sugar before baking.

Ginger Snap Sandwich Cookies with Cream Cheese Filling

These spiced ginger snaps sandwich a tangy cream cheese filling for a cookie that’s crisp, creamy, and packed with cozy warmth.

Ingredients

• For the cookies: 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg, 1/4 cup molasses
• For the filling: 4 oz cream cheese (softened), 2 tbsp unsalted butter (softened), 1/2 cup powdered sugar, 1/2 tsp vanilla extract

Instructions

1. Make the dough: Whisk together 2 1/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp baking soda, and 1/4 tsp salt. In a separate bowl, beat 3/4 cup butter and 1 cup sugar until fluffy. Mix in 1 egg and 1/4 cup molasses, then gradually add dry ingredients until combined. Chill dough 1 hour.
2. Bake: Preheat oven to 350°F. Roll dough into 1-inch balls, then roll in extra sugar. Place 2 inches apart on parchment-lined sheets; flatten slightly. Bake 10–12 minutes until cracked but soft in the center. Cool completely.
3. Fill: Beat 4 oz cream cheese, 2 tbsp butter, 1/2 cup powdered sugar, and 1/2 tsp vanilla until smooth. Spread 1 tsp filling onto half the cookies; top with remaining cookies.

The contrast of snappy spice and lush cream cheese makes these irresistible—they’re like a hug in cookie form!

Tip: For extra zing, add 1/4 tsp grated fresh ginger to the filling.

Ginger Snap Cupcakes with Cinnamon Frosting

These spiced cupcakes pack all the cozy warmth of ginger snaps into a tender, fluffy treat—topped with a swirl of dreamy cinnamon frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 1 1/2 tsp ground cinnamon
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Add 1 egg and 1/2 cup molasses, mixing well. Alternate adding dry ingredients and 1/2 cup whole milk, mixing just until combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar, 1 1/2 tsp cinnamon, and 2 tbsp heavy cream until light and fluffy. Pipe onto cooled cupcakes.

The molasses and spice combo gives these cupcakes a deep, caramelized flavor—like biting into a soft gingerbread cookie!

Tip: For extra snap, sprinkle crushed ginger snaps on top of the frosting.

Ginger Snap Ice Cream Sandwiches with Vanilla Ice Cream

These spiced ginger snaps hug creamy vanilla ice cream for a nostalgic treat with just the right kick—perfect for summer picnics or cozy movie nights.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 pint vanilla ice cream, slightly softened

Instructions

1. Prep dough: Whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, and 1 tsp cinnamon in a bowl. In another bowl, beat 1/2 cup butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1/4 cup molasses, then gradually add dry ingredients until combined. Chill dough 1 hour.
2. Bake cookies: Preheat oven to 350°F. Roll dough into 1-inch balls, place 2 inches apart on parchment-lined sheets, and flatten slightly. Bake 10–12 minutes until edges are firm. Cool completely.
3. Assemble: Scoop 1/4 cup slightly softened vanilla ice cream onto the flat side of a cookie, then press another cookie gently on top. Freeze 1 hour before serving.

The molasses and spice combo gives these sandwiches a warm depth, while the ice cream mellows the heat—like a hug in dessert form.

Tip: For extra crunch, roll cookie edges in crushed candied ginger before freezing.

Ginger Snap Granola Bars with Honey

These chewy, spiced granola bars taste like your favorite ginger snap cookies—but with a wholesome, honey-sweetened twist.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/4 cup chopped crystallized ginger
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix rolled oats, chopped crystallized ginger, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/4 tsp salt.
3. In a small saucepan over low heat, warm 1/2 cup almond butter and 1/3 cup honey until smooth. Stir in 1/2 tsp vanilla extract.
4. Pour the warm almond butter mixture over the dry ingredients and stir until fully coated.
5. Press the mixture firmly into the prepared pan. Bake for 18–20 minutes until the edges are golden.
6. Let cool completely in the pan, then lift out using the parchment overhang and slice into bars.

The crystallized ginger adds little bursts of zing, while the honey keeps these bars irresistibly chewy—no dry, crumbly texture here!

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Ginger Snap Truffles with Dark Chocolate Coating

These spiced truffles pack a punch of molasses warmth, balanced by a rich dark chocolate shell—perfect for gifting or sneaking as a treat.

Ingredients:

• 1 1/2 cups finely crushed ginger snap cookies (about 25 cookies)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 6 oz dark chocolate (60-70%), chopped
• 1 tsp coconut oil (or neutral oil)

Instructions:

1. In a bowl, mix crushed ginger snaps, softened cream cheese, 1/4 cup powdered sugar, 1 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp cloves, and 1/8 tsp salt until fully combined. Chill dough 30 minutes.
2. Roll dough into 18 balls (1 Tbsp each), place on a parchment-lined tray, and freeze 15 minutes.
3. Melt 6 oz dark chocolate with 1 tsp coconut oil in 30-second intervals, stirring until smooth. Dip each ball to coat, letting excess drip off. Return to tray.
4. Chill truffles 10 minutes until set. Store refrigerated in an airtight container.

The crackly chocolate shell gives way to a chewy, spiced center—like biting into a holiday cookie in truffle form!

Tip: For extra sparkle, sprinkle truffles with flaky salt or crushed ginger snaps before the chocolate sets.

Ginger Snap Bread Pudding with Caramel Sauce

This cozy dessert combines the warm spice of ginger snaps with a creamy custard base, all drizzled with a luscious homemade caramel sauce—comfort food at its finest.

Ingredients

• 6 cups roughly crushed ginger snap cookies (about 10 oz)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup packed brown sugar (for caramel sauce)
• 1/4 cup unsalted butter (for caramel sauce)
• 1/4 cup heavy cream (for caramel sauce)
• 1/2 tsp vanilla extract (for caramel sauce)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking dish and spread the crushed ginger snaps evenly in the dish.
2. In a large bowl, whisk together the whole milk, 1 cup heavy cream, eggs, granulated sugar, 1 tsp vanilla extract, cinnamon, and salt until smooth. Pour over the ginger snaps, pressing lightly to submerge them. Let soak for 15 minutes.
3. Bake for 40–45 minutes until the custard is set and the edges are lightly browned. Let cool slightly.
4. Meanwhile, make the caramel sauce: In a small saucepan over medium heat, melt the butter and brown sugar, stirring constantly until dissolved. Whisk in 1/4 cup heavy cream and simmer for 2 minutes. Remove from heat and stir in 1/2 tsp vanilla extract.
5. Drizzle the warm caramel sauce over the bread pudding before serving.

The ginger snaps soften just enough to keep a slight chew, while the caramel adds a buttery contrast to the spiced custard—no one will guess how simple it is to make!

Tip: For extra texture, sprinkle reserved crushed ginger snaps on top before baking.

Ginger Snap Cheesecake with Gingersnap Crust

This creamy, spiced cheesecake pairs a snappy ginger crust with a velvety filling—perfect for when you crave warmth and sweetness in every bite.

Ingredients:

• 2 cups finely crushed gingersnap cookies (about 35 cookies)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz cream cheese, softened
• 3/4 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup sour cream

Instructions:

1. Prep the crust: Mix 2 cups crushed gingersnaps, 6 tbsp melted butter, and 1/4 cup granulated sugar. Press firmly into a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Make the filling: Beat cream cheese and 3/4 cup brown sugar until smooth. Add eggs one at a time, then mix in 1 tsp vanilla, 1 tsp ginger, 1/2 tsp cinnamon, and 1/4 tsp cloves. Fold in 1 cup sour cream.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.

The magic here? The crust stays crisp against the lush filling, while the spices deepen overnight for a richer flavor.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Ginger Snap Crumble with Spiced Apples

This cozy dessert layers tender spiced apples under a buttery ginger snap topping—perfect for when you crave a little crunch with your fruit.

Ingredients

• 4 cups peeled, sliced apples (like Granny Smith or Honeycrisp)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/2 cups crushed ginger snap cookies (about 25 cookies)
• 1/3 cup rolled oats
• 1/4 cup packed brown sugar
• 1/3 cup cold unsalted butter, cubed
• Pinch of salt

Instructions

1. Preheat oven to 375°F. Toss apples with granulated sugar, lemon juice, cinnamon, nutmeg, and cloves. Spread evenly in a 9-inch pie dish.
2. In a bowl, mix crushed ginger snaps, oats, brown sugar, and salt. Cut in butter with a pastry cutter or fork until crumbly.
3. Sprinkle topping over apples. Bake for 30–35 minutes until bubbly and the crumble is golden.

The ginger snaps add a warm, snappy depth to the classic crumble—no one will guess how simple it is!

Tip: For extra texture, swap half the oats with chopped pecans or walnuts.

Ginger Snap Parfait with Whipped Cream

This Ginger Snap Parfait with Whipped Cream is a dreamy dessert that layers spiced crunch with pillowy sweetness—no baking required!

• 1 1/2 cups crushed ginger snap cookies (about 20 cookies)
• 1 1/2 cups heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves

1. In a medium bowl, combine the crushed ginger snaps with 1/4 tsp ground cinnamon and 1/8 tsp ground cloves. Set aside.
2. In a large bowl, beat the heavy cream with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add 3 tbsp powdered sugar and 1 tsp vanilla extract, then beat until stiff peaks form, 1–2 minutes more.
3. Layer the parfait: In serving glasses, alternate spoonfuls of the spiced cookie crumbs and whipped cream, ending with a dollop of cream. Repeat until glasses are filled.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The magic here? The ginger snaps soften just enough to melt into the cream while keeping a subtle bite—like a spiced snowdrift in every spoonful.

Tip: For extra flair, top with a sprinkle of cinnamon or a whole ginger snap just before serving.

Ginger Snap Milkshake with Vanilla Ice Cream

This creamy, spiced milkshake tastes like holiday cookies in drinkable form—perfect for sipping by the fire or as a sweet afternoon pick-me-up.

Ingredients:

• 2 cups vanilla ice cream
• 1 cup whole milk
• 6 ginger snap cookies, plus 1 crushed for garnish
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• Whipped cream (optional)

Instructions:

1. In a blender, combine vanilla ice cream, whole milk, ginger snap cookies, 1/4 tsp cinnamon, and 1/8 tsp cloves.
2. Blend on high for 30–45 seconds until smooth and frothy, scraping down the sides if needed.
3. Pour into glasses and top with whipped cream (if using) and a sprinkle of crushed ginger snaps.

The warmth of ginger and cloves against the cool vanilla cream makes this shake feel like a cozy dessert and a nostalgic treat—no baking required!

Tip: For extra cookie flavor, rim the glasses with caramel sauce and dip them in crushed ginger snaps before pouring.

Ginger Snap Pancakes with Maple Syrup

These warmly spiced pancakes taste like your favorite holiday cookie—but fluffy, buttery, and perfect for a cozy weekend breakfast.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry mix until just combined (a few lumps are okay).
4. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on top (about 2–3 minutes). Flip and cook another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The molasses-like depth of brown sugar and ginger makes these pancakes taste like they’re straight from a winter cookie tin—but with that irresistible pancake fluff.

Tip: For extra snap, sprinkle a pinch of finely chopped crystallized ginger over the batter right after pouring.

Conclusion

With 18 irresistible spicy ginger snap recipes, there’s something here for every home baker to love! Whether you prefer classic snaps or bold new twists, these treats are sure to delight. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!