Total Time
Prep 10 mins
Cook 10 mins

The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cream together first seven ingredients until smooth.
  3. In another bowl combine dry ingredients.
  4. Pour the dry mixture into the wet mixture.
  5. Mix well.
  6. Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
  7. Cut ball into 4 equal pieces.
  8. Divide each pieces into 12 equal pieces.
  9. Wet the palms of your hands slightly while doing the next step.
  10. Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
  11. (about 1/8-inch thick).
  12. Place on a greased cookie sheet.
  13. Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
  14. Makes 4 dozen cookies.
  15. This recipe is a good"freezer".
  16. Roll dough out into 4"logs".
  17. Double wrap in plastic film and freeze.
  18. To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.


Most Helpful

My only complaint is that they weren't snappy like a ginger snap should be. However, they were delicious, and my friends devoured them. I used powdered egg replacer mixed with water and a butter substitute to make them vegan, and that worked fine. Next time I'll cook them for a little longer and make sure they're 100% cool before putting them away so they get nice and crispy. Thanks Aroostook!

Green.Chef July 16, 2007

Everyone loved these cookies. They are pretty fool proof to make too. I substituted margarine for the shortning (had to add a little extra flour), but the recipe adapted beautifully!

nancyrae1 December 24, 2006

Delicious! I'm vegan so I used a powdered egg replacer and margarine, but the recipe still came out absolutely terrific! Much better than what you buy in the grocery store:)

aerobicon December 24, 2005

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