Make Ahead

Karlie Kloss' Spicy Ginger Cookies

October 10, 2017
1 Ratings
Photo by Rocky Luten
  • Makes 16 cookies
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Andrea Shome
    Andrea Shome
  • candice boese
    candice boese
  • Rsmeltzer
  • Sarah
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.

9 Reviews

Rsmeltzer December 4, 2019
I tend to steer clear of coconut oil: could I replace that with olive oil in this recipe? Could I add flax eggs to increase binding power and keep them from flattening?

Sarah December 13, 2018
I made these with white rice flour instead of almond flour and left out the nutmeg and they were still delicious! These turned out just like the photo for me, dome and all. I melted and then cooled the coconut oil (15 mins or so in the freezer), maybe that helped? Love the spicy-sweetness :)
Josae November 29, 2018
Like the other reviews they flattened out a lot for me to almost a brownie thin like texture but the flavor is amazing! Maybe less coconut oil?
cpc January 20, 2018
These had a great flavour but flattened out a LOT. I read the comments beforehand and tried refrigerating the dough for a couple of hours before rolling and baking. That has worked with other gf recipes. Unfortunately, these still turned out more pralines than cookies.
Andrea S. December 8, 2017
Just made these! They have a great flavor but I don't think I should've melted the coconut oil. They flattened out quite a bit but I suspect they would've stayed together better with room temperature coconut oil.
candice B. December 3, 2017
Ooh these are so tasty - warm, spicy and a little nutty! Mine got a nice dome mid-bake, but flatten out at the end. And I like a good dome, but these still have a lovely ginger cookie crackle top and the texture is really nice - a little crumbly and still chewy.
Yogicfioodie October 23, 2017
Hi, I would love to try this recipe this weekend. I'll be making my oat flour by just blitzing the old fashioned oats in a Vitamix. I would like to get more dome-shaped cookies as well. Should I add some more baking soda and baking powder? If so, how much should I put in? I certainly would not want it to alter the flavor. Thank you!
Yogicfioodie October 23, 2017
Ugh... Only after I wrote the comment, I read the review by Josh Cohen. Sorry for being a bother. I always follow the recipe to the T, especially the first time baking. Had to ask. ^^;
Melissa T. October 17, 2017
These cookies have amazing flavor and were simple to put together however my turned out very flat...tried to follow the recipe exactly as given...what did I do wrong? I would love to have them look like the pic