These Sichuan peppercorn gingersnap cookies sit right at the intersection of familiar and surprising. At first bite, they taste like a classic gingersnap – warm with ginger, cinnamon, and clove. Then, a few seconds later, the citrusy aroma and gentle numbing heat of Sichuan peppercorn bloom on your tongue.
I created these cookies because I wanted a holiday treat that feels cozy and familiar, but with a twist that keeps you coming back for another bite. These cookies have a bold flavor and are quite spicy! But they are not spicy in the chili-pepper sense. Instead, Sichuan peppercorn adds a tingling, almost electric sensation that makes the spices taste brighter and the sweetness more complex. Texture-wise, these cookies have crispy edges, chewy centers, and a firm structure. I coated them with Sichuan peppercorn sugar, further adding crunchiness and aroma.
If you love bold flavors and aren’t afraid of desserts that lean savory-adjacent, these cookies are for you. If you’re cooking an edible gift for the holiday season, these cookies are a wonderful option. They are easy to put together, fun to talk about, and memorable in a way classic cookies often aren’t. To make an assorted cookie box, also check out my almond cookies and walnut cookies.
Key ingredients
Sichuan peppercorns
As the main ingredient, freshness matters more than quantity. Recently opened peppercorns should smell intensely citrusy and almost overwhelming when crushed. If yours smell faint, increase the amount as noted in the footnote.
My Sichuan peppercorns are the ones from The Mala Market, since they are always super fresh and potent. But over the years, I have noticed more and more brands starting to carry this spice and you might be able to find them at regular grocery stores. Fresh Sichuan peppercorns should have a nice bright red color. If they look very dark and almost brown, they are stale.
You should always purchase whole Sichuan peppercorns and grind them before using, since they lose their aroma very quickly once ground.
Spice blend
These gingersnap cookies are quite spice-forward. Compared to traditional gingersnap cookies, I increased some spice quantities to balance out the potent Sichuan peppercorn flavor. A blend of ground ginger, clove, cinnamon, and allspice create a rich and warm flavor.
Molasses
Molasses gives the cookies depth, color, and that classic gingersnap bite. Avoid blackstrap molasses since it’s too bitter for this recipe.
Demerara sugar
The coarse texture adds crunch and visual contrast. Turbinado sugar works as a substitute.
How to make
These Sichuan peppercorn cookies are extremely easy to put together.
1. Mix the dry ingredients. Whisk all the spices together with the flour, along with baking soda and salt. You can use a mortar and pestle to grind the Sichuan peppercorns. But I prefer to use a spice grinder, which creates a finer grind that distributes more evenly.
2. Mix the wet ingredients. Mix the oil, egg, molasses and brown sugar together. Make sure to whisk the mixture until the oil is fully incorporated. If you still see a layer of oil floating on the top, it’s not mixed enough.
3. Form the dough. Mix the dry ingredients into the wet ingredients. Mix until no dry ingredients are left.
4. Shape the cookies. Scoop 2 tablespoons of cookie dough, use your hands to roll it into a ball, then roll to coat with Sichuan pepper sugar.
Make sure to leave enough space between cookies for them to spread. Lightly press down the cookie dough before baking.
5. Bake the cookies. Bake until the cookies are spread and crackly on top. They will be very soft and look undercooked when hot, but will firm up significantly once cooled off.
Store the cookies in an airtight container at room temperature for up to 5 days. The flavor actually deepens after the first day as the spices settle and the cookies get even more crispy.
When to Serve These Cookies
These are perfect for:
- Holiday cookie boxes (especially if you want something unexpected).
- Dinner parties where dessert leans bold rather than delicate.
- Gifting to spice lovers and adventurous bakers.
They pair especially well with black tea, pu-erh, and coffee. And of course, you can always pair it with a glass of milk.
Frequently asked questions
Do these cookies taste spicy?
These cookies are spice heavy. They’re aromatic and warming, not hot. The Sichuan peppercorn creates a mild tingling sensation rather than chili heat.
Can I reduce the Sichuan peppercorn?
Yes. If you’re new to it, start with half the amount in both the dough and topping. The cookies will still be fragrant, just subtler.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours. Let it sit at room temperature for 15 to 20 minutes before shaping
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Sichuan Peppercorn Gingersnap Cookies
Ingredients
Cookie dough
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons freshly ground Sichuan peppercorns (*Footnote 1)
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 3/4 teaspoon salt
- 3/4 cup vegetable oil (or other neutral oil)
- 1 large egg
- 1/4 cup molasses
- 1 cup packed light brown sugar
Topping
- 1/2 cup Demerara sugar
- 1 teaspoons coarsely ground Sichuan peppercorns
Instructions
- Preheat the oven to 375ºF (190ºC).
- Mix dry ingredients: Whisk together flour, baking soda, Sichuan peppercorns, ground ginger, ground cloves, ground cinnamon, allspice, and salt in a medium sized bowl.
- Mix wet ingredients: In a separate large bowl, combine vegetable oil, egg, molasses, and light brown sugar. Whisk together until smooth and the oil is fully incorporated. You should not see oil floating on the top of the bowl.
- Form the cookie dough: Mix the dry ingredients into the wet, until no patches of dry remain and it forms a soft dough.
- Mix the topping: Mix the Demerara sugar and 1 teaspoon Sichuan peppercorns together in a shallow bowl.
- Shape cookies: Line two baking sheets with parchment paper. Scoop 2 tablespoons of dough, and roll it between your palms to make a ball. Roll the dough ball in the spiced sugar to coat on all sides, and place on the lined baking sheet, about 3” (7cm) apart. Press the cookie dough ball to flatten slightly.
- Bake cookies: Bake for 8 to 10 minutes. Cookies will appear spread and crackly on top, and be barely set in center. It will firm up significantly once cooled off.
- Rest and serve: Once baked, let the cookies cool off completely before serving.
Notes
- The quantity of Sichuan peppercorn you use will highly depend on the freshness of your Sichuan peppercorns. If using a high quality product that’s recently opened, follow the recipe and your cookies will have a very strong Sichuan peppercorn flavor. If the Sichuan peppercorns are less fresh, increase the amount to 1 tablespoon in the cookie dough, and use 2 teaspoons in the sugar topping. To judge the freshness of your Sichuan pepper, it should smell very strong and almost overwhelming if you place them close to your nose.
Nutrition
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Emily Drucker is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.