Fiery Sweet Ginger Snap Cookies

Servings: 8 |
Prep Time: 20 min | Cook Time: 24 min


  • 2 cups All-Purpose Flour
  • 1½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 Tbsp. Ginger, ground
  • ½ tsp. Cinnamon, ground
  • ½ Cup Unsalted Butter, room temperature
  • 2/3 Cup Brown Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp. Fresh Ginger, grated
  • ¼ Cup Molasses
  • ¼ Cup Texas Pete® Sweet Flame BBQ Sauce
  • 1/3 Cup Crystallized Ginger, chopped
  • ½ C Granulated Sugar


  1. In a bowl, whisk together flour, baking soda, salt, ground ginger, and cinnamon; set aside.
  2. Cream butter, brown sugar, until smooth, about 2 minutes on medium speed. Add egg, egg yolk, fresh ginger, molasses and Texas Pete® Sweet Flame BBQ Sauce. Mix until thoroughly combined, about 1 minute on medium-medium high speed. Add flour mixture and mix until just incorporated. Mix in crystallized ginger. Cover the dough mixture with plastic wrap and refrigerate until firm, about 2 hours
  3. Preheat oven to 325 F. Place granulated sugar in a shallow bowl. Shape dough into 1-inch balls, then roll in granulated sugar to coat. Arrange balls on parchment lined baking sheets, leaving 1–2 inches of space between them.
  4. Bake for 15 minutes, then rotate baking sheet and bake for an additional 9 minutes until cookies are brown around the edges. Transfer to a wire rack and cool completely before serving. Serve and enjoy!
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