Make Ahead

Karlie Kloss' Spicy Ginger Cookies

October 10, 2017
Photo by Rocky Luten
Author Notes

Not all supermodels bake to unwind, but not all supermodels are Karlie Kloss, our very first Cherry Bombe cover girl. Karlie became known in fashion circles for bringing baked goods to photo shoots and eventually created her own line of cookies called Klossies. "My gram taught me that baking is a way to show and share love," remembers Karlie. "I learned all my best tricks and techniques from her." This recipe is a version of Gram's gingersnaps; Karlie swapped in some modern ingredients and kept the spiciness for which the wonderfully fragrant treats are known.
Excerpted from Cherry Bombe by Claudia Wu (Clarkson Potter). Copyright © 2017. —Cherry Bombe

Test Kitchen Notes

This is a recipe you'll want to follow exactly. When we used homemade oat flour (by pulsing oatmeal), it altered the cookies' texture. Also, no need to press the cookies down on to the pan, or they won't form those perfect cracks. —Josh Cohen

  • Makes 16 cookies
Ingredients
  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 6 tablespoons coconut oil, melted
  • 6 tablespoons blackstrap molasses
  • 2 teaspoons vanilla extract
In This Recipe
Directions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist ball of dough forms.
  4. Divide the dough into quarters. Divide each quarter into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the prepared baking sheets.
  5. Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. The cookies will keep for a few days when stored in an airtight container.

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Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.