Ginger Snaps

Total Time:
45 min
30 min
15 min

about 4 dozen cookies

  • 9 1/2 ounces all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon kosher salt
  • 7 ounces dark brown sugar
  • 5 ounces unsalted butter, room temperature
  • 3 ounces molasses, by weight
  • 1 large egg, room temperature
  • 2 teaspoons finely grated fresh ginger
  • 4 ounces finely chopped candied ginger

Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

View All

Cooking Tips
More Recipes and Ideas
4.7 94
They taste good but are quite expensive to make. The Candied Ginger, where I live, is about $12 for 4 oz. Next time I'll plan ahead and find a source online. I'm still looking for that HOT ginger snap taste that I remember from my grandma. This one is definitely flavorful but not hot like I remember them. I may try doubling the ground ginger in this one to see how that turns out. item not reviewed by moderator and published
Very good ginger snaps, with quite a kick! I didn't have a chance to get crystallized ginger so I just used a little extra powdered and fresh and they are perfect! Crispy on the edges and just barely soft and chewy in the middle. I made a simple glaze of powdered sugar and milk as I like iced ginger snaps best. item not reviewed by moderator and published
Perfection! Follow the recipe and use all three gingers and you will be rewarded! item not reviewed by moderator and published
Wow - the fresh ginger is awesome in these. It inspired me to add it to pumpkin pie, which was finished off before the apple pie on T-day :) item not reviewed by moderator and published
Oh. Em. Gee. These are amazing! BTW, you can buy candied (crystallized) ginger at the Asian market for $4 for 10oz. Or you can make your own from fresh ginger. item not reviewed by moderator and published
Alton, this is the best ginger snap cookies ever! It's got the ginger taste and the cardamom and clove gives it a "kick". I love it! item not reviewed by moderator and published
Excellent flavor and aroma, but the texture was all wrong. My cookies came out puffy and soft, not flat and crispy. Extending the baking time beyond 12 minutes and they started to over-brown on the bottom. Not sure what I did wrong... item not reviewed by moderator and published
This recipe makes phenomenal "magic" cookies using your special butter. item not reviewed by moderator and published
These are, without doubt, the best ginger cookies EVER! I followed the directions exactly, even purchasing a scale and a cookie scoop and some CARDAMOM. Awesome smell cooking, wonderful taste and texture in the mouth, delightful aftertaste. We made these in double batches back-to-back about four times, and never tired of them. NOW, Alton, help me make them GLUTEN-FREE for my daughter! We tried just substituting GF baking mix for the regular flour, but the rsults were not the same. I have a lot to learn. Help! :-) item not reviewed by moderator and published
I had to improvise and substitute more brown sugar for the molasses and omit the ground cardamom. Notwithstanding, the result was absolutely delicious. The triple forms of ginger made these ginger-y enough to my ginger-lover's heart's content. I will note that, for me, these cookies spread a LOT, so I ended up cutting out shapes after it got out of the oven so that it would look more uniform. Gifted the uniform shapes, and saved the "scraps" for me! item not reviewed by moderator and published

This recipe is featured in:

Kitchen Shortcuts