Crunchy Rye Gingersnaps
Susan Spungen
16 cookies
20 minutes
15 minutes
"Growing up in the Philadelphia area, I looked forward every fall to the seasonal and regional treat of “spiced wafers,” nicknamed “spifers” in my family. There were (and still are) two main bakeries that produced these very crunchy spice cookies, which are like a traditional gingersnap, yet a little different. Sweetzels and Ivins still make what I can honestly say was my favorite cookie as a kid. These cookies have more spices than a typical gingersnap and a hard, crunchy texture that I can’t get enough of. Both came in a spooky orange-and-black box and were only available from August through Thanksgiving. Here I gave them a little twist by substituting some earthy rye flour for some of the all-purpose flour. I also found that these are a little better using solid vegetable shortening, both in texture and in flavor, but you can use butter (1/2 cup/113 g) if you must and they will still be delicious. You can control how crunchy these get by varying the baking time. If you want a slightly softer cookie, you can bake for a shorter time. If you want a crunchy cookie, let them turn a shade or two darker and aim for the upper range of the baking time. Either way, keep in mind that they will get crunchier as they cool."
Excerpted from Cookie Queen by Susan Spungen Copyright © 2026 by Susan Spungen. Excerpted by permission of Rodale Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
1 ¼ cups/160 g all-purpose flour
¾ cup/96 g dark rye flour
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
Freshly grated nutmeg
½ teaspoon finely ground black pepper
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup plus 2 tablespoons/113 g vegetable shortening or ½ cup/113 g unsalted butter, softened
¾ cup/150 g granulated sugar, plus more for rolling
1 large egg
⅓ cup/113 g unsulphured molasses (like Grandma’s)
Directions
Preheat the oven to 325°F with racks in the upper and lower thirds. Line 2 rimmed baking sheets with parchment paper.
In a medium bowl, combine the all-purpose flour, rye flour, cinnamon, ginger, cloves, nutmeg (as much or as little as you want), pepper, baking soda, and salt. Whisk to combine thoroughly.
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar. Cream together on medium-high speed for 2 to 3 minutes, until light and fluffy, scraping the bowl once or twice as needed.
Add the egg and molasses and beat again to combine well, scraping once or twice.
Add the flour mixture to the mixer bowl (with the mixer off) and beat on low speed until the flour is moistened. Turn up the speed to medium and beat until the flour is fully incorporated. Use a rubber scraper to mix the dough in the bowl a few times to make sure everything is well combined.
Pour some sugar into a small bowl. Use a small (½-ounce/1-tablespoon) cookie scoop to portion out balls of dough weighing 23 g each. Roll into a smooth ball between your palms, then roll in the sugar. Arrange on the prepared baking sheets 3 inches apart (you’ll get 8 cookies on each baking sheet) and bake for 20 minutes for a crunchy cookie, or 15 minutes for a softer cookie, switching the baking sheets from top to bottom and front to back halfway through the baking time. Give the baking sheet a firm rap on the counter or stove grate when it comes out and let the cookies cool on the sheets for a few minutes, then transfer to wire racks to cool completely. Repeat with the remaining dough on cooled baking sheets. Store in airtight containers at room temperature for at least 1 week or freeze for 2 to 3 months.