Spiced Wafer Cookies

I know the “pumpkin spice latte” is pretty much the official sign of all things Fall, but when I was growing up it was Ivin’s Spiced Wafers.
The iconic orange box would be stacked high in the local grocery stores like ACME and Shop Rite.  My mom always bought them and when I got married, I bought them every year.  I’d always buy a few boxes just in case they ran out, yeah, like that was going to happen 🤣!!  If it did happen, I would surely be ready…ha!!!
These spice cookies are pretty close to the Ivin’s store brand.  They are all kinds of crispy and crunchy too!.  Whether you’re eating them dunked in milk, coffee or tea, or just as they are, you are in for a real treat.

Are spiced wafers the same as ginger snaps?

The spiced wafer is like the gingersnap, except it includes other warm spices like cinnamon and cloves.  They are also made with real blackstrap molasses. They’re also baked longer than regular cookies, so they’re extra crunchy.


  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 2½ teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cardamom
  • ½ cup (113 grams) unsalted butter
  • 3 tablespoons (44 ml) coconut oil, melted
  • 1 cup (200 grams) sugar
  • 1/4 cup (100 grams) unsulfered molasses (I use backstrap molasses)
  • 1 egg

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper (or silicone pads).

Add the flour, corn starch, baking soda, salt and spices to a medium bowl and whisk until combined.

Using a stand or handheld mixer, cream the butter, coconut oil and sugar on medium speed for 3 minutes until light and fluffy.

Beat in the egg and molasses and mix until combined (around 20 seconds).

Add the dry ingredients to the wet and mix just until the dough comes together.

Using a tablespoon size scoop, scoop the dough onto the prepared baking sheet.  Don’t skip using the parchment (or silicone pad), or you run the risk of burning the bottoms.  Also, these cookies spread, so give them a good amount of room between them.

Bake for 15-18 minutes.   Let them cook as long as you can without burning the edges (they are going to turn really brown).  You need them to brown as much as possible without buning for that iconic “snap!”.

Remove the cookies from the oven and allow them to cool on the pan for at least five minutes, then transfer them to a wire rack to cool completely.  They are going to firm up as they cool.  And by firm up, I mean, get down right crunchy!

I like to dip my gingersnaps in a nice cold glass of milk 😋!!

I hope you make these yummy treats, and if you do, please be sure to tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

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