Gossamer Spice Cookies

I have always loved ginger snap cookies. The spice mixture made up of ginger, cinnamon, nutmeg and others go so well with molasses as a sweetener. I love how they are rolled thin and they snap and crunch when you bite them. I find them highly addictive and could eat them all the time, especially with coffee.

Since I make Chewy Ginger Raisin Cookies every Christmas I figured that gingersnaps would be too similar, but I really wanted something with that ‘snap’ texture. I forget what year I discovered Gossamer Spice Cookies, but it was a year that forever changed my collection of cookies.

Gossamer Spice Cookies 2

A traditional cookie to Northern Europe, “Gossamer” refers to something thin and delicate. This crisp cookie has an interesting mix of spices with ginger, cinnamon, cloves, cardamom and ground red pepper. I love hot food so, when I first saw that there was a cookie with cayenne pepper, I was sold. This recipe comes from the Better Homes and Gardens 2002 Christmas Cookies magazine and I immediately doubled the cayenne. Since then I have added more than is in this recipe as I love the spice in this cookie to have an extra kick. This year I used 1/2 tsp compared to the 1/4 tsp found in the recipe.

I imagine if Emeril Lagasse was to make gingersnaps and kick them up a notch these would be the creation!

Roll on a floured surface with a floured rolling pin. Try to roll the cookie as close to 1/16 or 1/8 inch as possible. Cut with a round cutter, smooth or scalloped. Bake at 375F for 6 -7 minutes.

Store in an airtight container at room temperature.

Gossamer Spice Cookies

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Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 30


  • 1 1/2 cup flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 ground cardamom
  • 1/4 ground red pepper
  • 1/3 cup butter , softened
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar


  • With an electric mixture, cream the butter, molasses and brown sugar until smooth. Mix in the spices followed by the flour. Beat until just combined.
  • Divide the dough in half and chill in the fridge for 1 hour.
  • Roll the dough on a floured surface with a floured rolling pin to a 1/8 or 1/16 inch thickness. Using a 2 inch or 3 inch round or scalloped cutter, cut out the dough.
  • Bake at 375F for 6-7 minutes - the edges will begin to brown.
  • Cool on wire racks.
  • Store in an airtight container at room temperature.



Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • A nice different bite of a cookie. Just Be aware if you use fresh mortar and pestle ground spices it may be a bit to spicy on the finish for your average joe. I rolled extra thin, brushed lightly with butter and shortened the cooking time slightly to make a extra crispy melt in your mouth cookie. Perfect for a quick dip in tea or coffee..

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  • Hi Steve – Lovely cookie. I just have a big question: does this one really have only 1&1/2 tsp flour?

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    • oh my – good eye. Yeah that was supposed to read 1 1/2 cups. Post is fixed. Thanks for noticing that!

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  • What elegant cookies and a refreshing change to gingersnaps. I have to give these a try but may start with 1/4 tsp of cayenne just to be on the safe side!

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  • What gorgeous cookies–and I like that you’re doing “24 days of cookies.” I’ll have to drop by again for ideas.



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  • The perfect tea cookie! Great idea adding that extra kick to these, a little bit of heat chaser to that finished bite.

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  • For some weird reason, I have spent the last 10 years thinking that “gossamer” meant “black” — sheesh! Now I feel more educated, by way of delicious, spice cookie! NOM!

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  • These are so pretty. I bet they smell out of this world. My hubs would love these ones.

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  • These cookies look awesome! I love thin crisp cookies with a cup of tea in the evenings, perfect!

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