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Ginger Snaps Recipe

Ginger Snaps

Recipe courtesy of Beth Setrakian

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 13, 2012

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    This recipe was the real deal! Authentic taste due to the use of fresh ginger and finely chopped crystallized ginger and molasses. I added a half teaspoon of ground clove. Next time I bake them I plan to add a little more flour(half cup , a little longer baking time and also rolled them in crystallized white sugar to improve the 'snap' and appearance.

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  • on December 22, 2009

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    These cookies had wonderful flavor but were flat and unappealing looking. I'll keep looking for a ginger snap recipe.

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  • on September 30, 2009

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    Our family has a rich heritage, and have memories of Grandma's, Great Grandma's, and now I have an adult grandson and an eager granddaughter who cherish the aromas, tastes, sharing stories from generations they have never met. I am adding this as one of MY hand-downs -- a "snap" that surprises every part of the tongue -- soft, crisp, SPICY! You can't believe how ginger in the fresh, powdered, candied states are so different. Try these if you like to be surprised! I guarantee, you'll make them again and again!

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  • on January 04, 2009

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    I found these cookies to be okay but much more like a gingerbread cookie than a ginger "snap" Also, I found them a little lacking in spiciness and feel I could "doctor" them to give them a more gingery flavor. Still looking for a real "snap".

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  • on December 13, 2008

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    I agree, they are a bit more moist than i expected. I made two batches, the first following the directs exactly as stated. I use a 2 oz. disher to get even portions, and came up with 5 dozen slightly chewy, yet utterly divine cookies.

    the second batch i used 1/2 cup additional flour and slightly less molasses. I then used a teaspoon and with slightly moist hands, rolled each teaspoon of batter into balls. I cooked only slightly longer than the first batch and i came up with a much crisper cookie, though still not a true "snap".

    I think the trick is length of time baking, a balance between cooked (but still chewy and a snap (that's not overcooked.

    Either way - I'd bake these again. Yummy.

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  • on January 03, 2008

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    I messed up this recipe, but they came out so well, I thought I would share. These cookies were really unusual right out of the oven - not our favorites hot, but still very good. Thing was - after they cooled, they were the most addictive items on the cookie plate, and disappeared faster than anything else! Lots of ginger burn from the fresh ginger, and mine had a great crisp snap when cooled. I processed the crytalized ginger with an extra 1/2 cup of white sugar until it was chopped fine, and added it to the batter - this made a rawish cookie when baked, so I added about 1/2 cup extra flour and a extra pinch of baking soda and had a fabulous crispy ginger snap. Thanks for a very unusual and good cookie. This is staying in my "permanent" file!

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  • on January 03, 2008

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    Everyone LOVES these cookies. One friend offered to pay me to make it again.

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  • on December 22, 2007

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    This is a great recipe. Although they are not "snaps" (mine came out nice and chewy, these are delicious. The only change I made was using a cookie scoop for uniformity, and then rolling the dome (top of the ball in Demerara (coarse brown sugar before baking. YUM!

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  • on December 22, 2007

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    these were ok, buti guess i a too dependant on my grandmas ginger snaps.. i like ones that sap and she also adds some dif spices like cloves, which really creates a party in the mouth

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  • on December 31, 2006

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    excellent addition to my cookie repitoir - very spicy and gingery.

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