Ginger Snaps

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
about 4 dozen cookies
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.7 95
While these cookies have the best ginger-y taste in any ginger snap I ever made they came out quite soft considering they are called snaps. Upping the baking time just makes them burn even tho they were baked on Silpat. Sorry Alton, normally your recipes rock but not this one. item not reviewed by moderator and published
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
Yummy! Made these without the fresh ginger (didn't have any) and did 6 oz of the candy ginger, still turned out great. Also forgot to add baking soda in the first batch, tuned out nice and chunky, still delicious. Second batch, looked like they can straight from the store, perfect! Try it if you're a ginger lover item not reviewed by moderator and published
THEY LOOK GREAT BUT WHERE IS THE NUTRITIONAL INFORMATION?I.E., CALORIES AND FAT CONTENT. I DON'T MAKE ANYTHING BEFORE I READ THAT INFORMATION. item not reviewed by moderator and published
These are my new favorite cookies. I followed the recipe exactly- weighed the ingredients as AB suggests. I baked mine on a silpat for 12 minutes (rotated cookie sheet after 6 minutes) on the middle rack. They are just slightly chewy with a perfectly crisp edge. So gingery-spicey... fantastic! Just before baking, I dipped them in a bit more of the chopped crystalized ginger -- so they have pretty little shimmering bits on top. They look beautiful stacked in a cellophane bag tied with a piece of twine... item not reviewed by moderator and published
Love, love, love these. Seriously ginger gingerbread. I think I'm going to try making them into bar cookies iced with cream cheese frosting with the crystallized ginger on top instead of in the dough. By the way, I highly recommend Trader Joe's for candied and crystallized ginger, dried fruits and nuts. Way cheaper, and excellent quality! item not reviewed by moderator and published
A M A Z I N G!! I couldn't find candied ginger anywhere so I omitted it from the recipe and just added a bit more ginger spice and fresh ginger to make up for the loss. They came out wonderfully and I have saved this recipe for later use...I plan to make more for the coming holidays. I used a cookie scoop for uniformity and so that they all cook in the same amount of time. I also doubled the recipe and it yield about 60 cookies! Thank you, Alton Brown! item not reviewed by moderator and published
Yes, candied ginger can be expensive. Any spice is ridiculously expensive when bought in the spice aisle at the grocery store in those little bottles (as are those tiny little bags of nuts). Find a grocery store in your area that has a good bulk section. My grocery store has a wonderful bulk section. Candied ginger is $6 a POUND, about the same price those dinky 2 oz jars cost. I get all my spices (and decant them into those little bottles I saved) and nuts there for a fraction of the price. Now that the PSA is over ;)...These are wonderful. I am a ginger fanatic. You will find all three forms in my kitchen at all times, and used in many ways in my cooking and baking. These cookies are to die for. I may never try another ginger snap recipe, and I've tried a lot of them. item not reviewed by moderator and published
Excellent! Note: had to decrease the time by 1 minute (to 14 minutes) after the first batch (witch turned out perfectly). The rest were perfect. We like them crispy. Will use this recipe again and again! item not reviewed by moderator and published
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.??? item not reviewed by moderator and published
Made these for my friends birthday! YUM, they are very good! Next time I make them though I will add more ginger as I like more spice. item not reviewed by moderator and published
These cookies are addictively delicious. My son ate 4 in one go (3 year old downed 2 cups of milk then asked for more. This recipe is definitely a keeper and it certainly makes enough cookies to make it worthwhile to spend that extra time weighing everything. Note: I used a convection oven and 350 @ 12 minutes resulted in the first batch slightly burning (still edible - but wouldn't serve to guests. I lowered the temp to 325 and baked them for 12 minutes to get nice soft cookies for the later batches. item not reviewed by moderator and published
Outstanding! I made with 1/2 whole wheat flour and you couldn't tell the difference. Next time I will replace with all whole wheat. My new go to cookie! item not reviewed by moderator and published
Excellent - I made them twice so far. Second time I doubled the fresh ginger, 'cause I like spicy ginger taste (I also made and highly recommend Alton's Ginger Ale, which is really ginger beer (mildly alcoholic. I bake the cookies 15 minutes - I like them crispy. Also, buy a kitchen scale - you can get one for $20, and it will last you forever. I will continue to bake these cookies, rather than buying ginger snaps at a store - they are easy to make and really really good! item not reviewed by moderator and published
OMG! Totally addicting with a cup of tea or glass of milk. I made these exactly to recipe and they were thin (as should be, crunchy, and delightful. The triple ginger made these cookies sing. It was so surprising and pleasant to experience the zing of biting into a tidbit of grated or crystallized ginger. This recipe is now in my cookie repertoire forever. The only downside is that I could not convince people who have decided that they don't like ginger snaps because their only experience has been store bought ones, to try them. Which, come to think of it, is an upside. More for me! item not reviewed by moderator and published
So good! I followed the recipe exactly the first time, and decided I'd try them without the candied ginger the next go around. I also added a step by rolling the dough balls in granulated sugar before baking. So crispy and delicious! Remember to use fresh dried spices, because they will go "off" after time and either lose potency or become bitter. item not reviewed by moderator and published
Wow. These are the best cookies I have ever tasted. I brought some to a foodie neighbor the other night and she called me for the recipe the next day. That's just how great they can be. Alton brown is a genius in the kitchen. item not reviewed by moderator and published
Easy AND delicious! I'm never buying ginger snaps again. item not reviewed by moderator and published
This are Ginger snaps (with a capital G!!! item not reviewed by moderator and published
Incredibly wonderful! Chewy, spicy, and with a great texture from the little bits of candied ginger. I used Alton's recipe for making candied ginger -- time-consuming, but absolutely yummy in this cookie recipe. item not reviewed by moderator and published
quick and easy. had a lazy saturday with a family visitor and whipped them up in no time. will never buy store bought ginger snaps again. Alton has done it once again! item not reviewed by moderator and published
So amazing. I did not even add the fresh ginger, I used light brown sugar and used agave syrup in place of molasses and these were still sooo delicious. My new favorite cookie! item not reviewed by moderator and published
Absolutely yummy. item not reviewed by moderator and published
I love the flavor in these cookies! I probably should have chilled the dough because I prefer thicker cookies, but as my husband said "they are called ginger snaps." Watch them in the oven because 8 minutes seemed to work out the best for me. And for the other Denver reviewers, I made the dough exactly per the recipe with no problems. The dough was a little wet, but it worked out just fine. Perhaps you guys didn't weigh everything out? Will make again! item not reviewed by moderator and published
After reading the reviews i was expecting a really spicy (the ginger kind of spicy cookie. It wasn't, but it was still good, mine didn't thin out like his either (which looks really nice in the picture even when i added some extra water in the second batch. To make it spicier, i spread some royal icing (AB's recipe and topped it with chopped up candy ginger and the sugar from the candied ginger - it added a really nice crunch and made it a little spicier. Although after the icing and topping it was the perfect cookie, i am still going to try again to see if i did anything wrong, and add a tad bit more ginger powder and i will coarsely chop the ginger this time. item not reviewed by moderator and published
This is a fantastic recipe. As other reviewers have said, it's a wet dough, but don't be alarmed, the cookies come out wonderfully. I love the three types of ginger. It's a nice, spice cookie and the cardamom adds an exotic twist. I buy my cardamom at the Indian grocer near my house, it's much less expensive there. We baked 12 minutes and the cookies set well but were still nice and chewy. item not reviewed by moderator and published
Wow. And I didn't think I was a big ginger snap fan. Perfect texture, and nice spice! Even my 5 year old raved (and I was sure they'd be too ginger-y for her. Yum. Will definitely make this again in the future. item not reviewed by moderator and published
These cookies are simply not good. I love spicy, I love ginger, but these cookies have way too much ginger in them. I agree with the other reviewer that they have a funny aftertaste. I also had to bake them much longer than called for to get them to crisp up. I forgot I made these in the past and didn't like them then either. Disappointing, to say the least. item not reviewed by moderator and published
Great recipe! Makes a crispy-chewy cookie aka the holy grail! I substituted gluten free flour and used pumpkin instead of egg to make a pumpkin spice cookie. It's not pumpkin-y enough for me just yet, but I will keep tinkering. Thank you Alton! item not reviewed by moderator and published
I live in Denver, CO and they turned out great even in the high altitude. However, I had to add about 25% more flour which shocked me (that's what it took to get it to a rollable consistency. Also, I could not find crystallized ginger anywhere! I used ginger candy chopped finely and it gave it a little gooeyness that worked well. They tasted AMAZING! My brother who's hard to please even said they were 'spectacular'. I told him it was thanks to Alton! Thanks for this recipe :. item not reviewed by moderator and published
The short answer is, SO FREAKIN GOOD! This cookie is as good as any specialty bakery cookie. Ginger is supposed to bite you back; it’s a spicy-hot root vegetable. Prep time was long because I also used Alton's candied ginger recipe, but that just added love. I made sure the candied ginger was finely chopped to avoid chewy and possibly bitter ginger chunks. (Butter Purest, hold your ears… Has anyone tried using butter flavored shortening? I like my gingersnaps hard…these were crispy around the edges and a little softer inside (even after longer baking, but they were still the best gingersnaps I’ve ever had. This is my new favorite holiday cookie! My Grandpa would be proud. : Thanks AB (insert hug! item not reviewed by moderator and published
I rate my recipes 1-5 and hubby and I agreed this is a 5+. The three types of ginger is what did it. Will have to freeze some so there''' be some left for Christmas. Glad I have been using a kitchen scale! Thanks for a great recipe. item not reviewed by moderator and published
I do not know what I did. The cookies were flat and the ginger taste was overwhelming. I reread the recipe, but obviously I am missing something. I live in Denver, CO area. Perhaps altitude? Please help. Thank you! item not reviewed by moderator and published
I baked these today. I didn't realize that I actually had mollasses at home, so I ended up using the equivalent amount of dark brown sugar instead. I thought that this made my dough a bit dry so I added two tablespoons of milk and the cookies still turned out great. I didn't add the two teaspoons of freshly grated ginger since I ran out of ginger while making candied ginger (also Alton's recipe. The ginger snaps turned out really spicy so I'm glad I didn't have an additional 2 teaspoons of ginger, to be honest (although this may have something to do with the fact that I didn't use mollasses. I will be doing these again, with mollasses though! item not reviewed by moderator and published
I'll give this a 5 star only because I just wanted to make a comment prior to me trying them which I'm sure is going to be amazing! thank you to TiramiSusie for giving us basic recipe folk the correct measurements. i looked all over on line and only found fl oz conversions. Another Thank you to MasonCityRoss for suggesting that I ask for a kitchen scale for Christmas : There are so many awesome recipes out there in measurement that I would love to try. And thanks for those who suggested to make your own candied ginger! Excited to try this now instead of bummed I can't : item not reviewed by moderator and published
These were so DELICIOUS we loved them. I used them for the "Neeley's" pumpkin cheese cake & wow this really hit it out of the Park as they say. Couldn't find any ginger snaps at any of grocery stores @ thanksgiving so i looked for receipe & this sound like the best & not complicated. Then I couldn't find any candied ginger so had to make my own & that really made it even better because i put a little more than it called for and with that pumpkin cheese cake it was just fantastic. Thanks to both Elton & the Neeley's receipes it was a HIT at family thanksgiving dinner! item not reviewed by moderator and published
This is the BEST ginger snap cookie recipe I've found. Alton hits another home run. item not reviewed by moderator and published
Theses are spicy and delicious! Grinding our own spices this time made these good cookies become amazing! item not reviewed by moderator and published
Ward3, yes every ingredient that says oz is supposed to be weighted. The reason the molasses says " by weight" and the others don't is because molasses is a liquid, thus some people my think the recipe calls for 3 FLUID oz of molasses, which would totally set the recipe off. The recipe just assumes most people know that no good recipe is gonna ask for 9 1/2 fl. oz of flour or 4 fl. oz of candied ginger because these aren't fluids. When followed correctly this recipe is fantastic. I make it very often and I especially like it used on Alton's City Ham recipe. item not reviewed by moderator and published
I tried the recipe, my husband then tried it as well. After reading all of the reviews, I realized that all of the ingredients must be by weight. Only one mentioned (by weight, the molasses. Which is it? item not reviewed by moderator and published
These are wonderful. So gingery. If you love ginger, these are the cookies for you. Huge fan of Alton, and he comes through again! item not reviewed by moderator and published
Oh my god, absolutely divine. I don't have a kitchen scale, so I followed to measurements posted by another commentor (1 3/4 cups flour, 1 cup brown sugar packed, 10 tbsp butter, 1/4 cup molasses) and it was just perfect. I also used Alton's recipe for candied ginger. I used a one tablespoon scoop, cooked for ten minutes. Made exactly 4 dozen. Although now I wish I had doubled it, they're so delicious! If you're looking for a good ginger snap recipe, this is it! item not reviewed by moderator and published
Fabulous following the recipe and agree with others that this may be one of the best cookies ever... but if you substitute leftover sugar from candying ginger for the sugar in this recipe, it takes ginger to another level. Try it. item not reviewed by moderator and published
These cookies are incredible. I brought these once to my office and my coworkers ask me to bring these in all the time. now I love ginger and these really are authentic ginger snaps. The weight measurements and a disher make these cookies perfect every time. The only change is I add a little freshly grated nutmeg to my dough. Thanks AB! item not reviewed by moderator and published
I followed Mr. Brown’s recipe. These are the best cookies that I have ever tasted – storebought or homemade. I used the candied ginger recipe. Boy, does that crystallization suddenly appear! Next time I will remove the pot from the heat a few seconds earlier. I baked the cookies for 13 minutes, but next time I will let them bake for 15 minutes because I like them a little more crisp. BTW, a kitchen scale is a must for bread making and so many other reasons. Instead of measuring out x number of cups of flour or whatever, measure cups into a bowl and weigh it. Next time just pour flour, sugar, whatever into the bowl on the scale until you have the correct weight. Hint: Ask for one for your birthday or Christmas. Your husband would rather buy you a gadget rather than clothes anyway. :-) item not reviewed by moderator and published
did not have candied ginger so i just added a bit more of the fresh. these are fantastic! i love them and could eat them all tonight. only drawback i can think of is that the fresh ginger has a real spiciness to it that my three year old can't really handle. she still likes the cookies but complained that it was hurting her lips! still the best gingersnap i have ever eaten. item not reviewed by moderator and published
Just got done making these..WOW!! I think I ate half the batter before they even got into the oven! My family loves gingersnaps, used to get the boxed from Trader Joes, loved the strong spicy flavor, but so hard and crunchy, would almost break your teeth..these blow them away!! Love the spiciness, and the hint of cardomom..will never go back to boxed! Thanks A.B.!!!!! item not reviewed by moderator and published
These are awesome! No changes needed. Doable by hand. I cut the candied ginger in half out of necessity - didn't buy enough ginger to make enough of it. I made the cutout variety - teddy bears. I made some traditional gingerbread cookies for comparison, and there was no comparison. took both to work and it was unanimous. Alton's are the best gingerbread cookies, ever, and by a wide margin. item not reviewed by moderator and published
These are by far the best gingersnaps I've ever had. My husband, the gingersnap fanatic, can't get enough of them. To those of you who do not have a scale, you can use 1-3/4 cups flour, l cup packed brown sugar, 10 Tbsp. unsalted butter, and 1/4 cup molasses (I measured as I weighed. The rest of the ingredients are measured, except for the candied ginger, but as you by it by weight already, you should be able to figure out how much to use. item not reviewed by moderator and published
Mostly, I am a fan if the show not the recipes, but this one is great. Spicy--sort of --& sweet. Was a bit agitated with having to weight & figure out ounces to cups, but that because I am an ARTist in and out of the kitchen and not the scientific type. When I first watch the show I reconstructed my very popular and loved gingerbread cake. Yep, that was a hit! After the first batch of cookies I did some tweaking and made them even better--not actually altering proportions just adding sharp lemon frosting between two cookies. Well, my family went nuts over them. But I love spices and sharp flavors so this is definitely a recipe for me. item not reviewed by moderator and published
Best Gingersnap I ever ate, amazingly good! Will be making these for Christmas dinner this year! Yummy to the max! item not reviewed by moderator and published
Love this recipe! So easy and for those of you who, like me, don't want to buy crystallized ginger here's a really simple recipe: Prep Time: 35 minutes Cook Time: 5 minutes Ingredients: 1 cup peeled, thinly sliced ginger 3 cups water 1 cup sugar Additional sugar to coat (optional) Preparation: In a covered saucepan, bring the water to a boil. Add the ginger pieces and sugar and cover. Reduce the heat and allow it to simmer for five minutes. Remove from heat and allow it to sit for 20 minutes. Although you don’t need the ginger water any more, you can keep it to make ginger ale. Heat the oven to 200 degrees F. Place the ginger slices in a glass pan. Place the pan in the oven until the slices are almost dry but still chewy. Allow it to cool. Toss the cooled ginger in sugar to lightly coat it, if desired. Store the crystallized ginger in an airtight container for up to two months. *Courtesy of About.com item not reviewed by moderator and published
At last a Ginger Snap that snaps ginger! You rock A.B.!!! Until today I thought Ginger Snaps were crisp cookies with ginger in them. No more! These Ginger Snaps come alive on your tongue! I LOVE IT! item not reviewed by moderator and published
Looking for ginger? Go to Ginger People.com they have it all and Alton has the best recipe for candied ginger, for the Ginger Snapes and yes a little apple sauce or apple butter or even (I used) pumpkin pie filling about 3 Tbl. for a softer cookie item not reviewed by moderator and published
Excellent recipe!!! (I left out the candied ginger and iced half of them with orangejuice/campari frosting.) Conversions are easy with wolframalpha.com. It also gives the nutrition information. For example, if you input "3 ounces molasses" you get the following: http://www.wolframalpha.com/input/?i=3+ounces+molasses. It even list the highest nutrients relative to other foods. 9.5 ounces (mass) of flour is 16 fluid ounces 7 ounces (mass) of brown sugar is about a cup 5 ounces of butter is 10 tablespoons item not reviewed by moderator and published
I would like to have the conversions to this recipe. I tried but without a scale impossible. Please if someone has them would they be nice enough to share. I made them just guessing and they were very delicious but I am sure that with the right conversions they would be perfect. Thanks item not reviewed by moderator and published
The best ginger snap recipe I've found...and I've looked alot. Re the conversions, the butter would be ~10Tablespoons, the rest iffy. Get your scale back! item not reviewed by moderator and published
I started to make these cookies and realized i gave my scale to daughter. So i'm in desperate need soon of the conversions for this recipe. I don't want to just throw away what i have done but if someone would tell me i can still fix it. Thanks so much.... item not reviewed by moderator and published
I've tried several ginger cookie recipes, even the Barefoot Contessa's, and this one is the best. When I take them to a party or church, there are never any left overs and many, many compliments. ALTON - YOU'RE THE BEST!!!! item not reviewed by moderator and published
Alton, I love your show with all the technical information. But after busting my brains for 10 hours at the office, I would like to see an option of oz. vs. cups conversion. This drives me NUTS! I will convert; but please, help us until we get there. This is just TOO much stress to deal with. This is a very easy recipe except for this minor HISTORICAL deli ma in my day! item not reviewed by moderator and published
...then you will like these cookies, if you don't, then you may not. They have a buttery taste and a nice ginger spice. on the down side, candied ginger can be expensive (about 7 bucks for 2 oz). I used 1/3 of what was recommended. Also, the batter is a little dry, so, I added apple butter to moisten it a little. Overall, this is a great recipe for ginger snaps. It would be great with some vanilla ice cream, or crumbled up to use in a cheesecake crust. item not reviewed by moderator and published
Thank you to the reviewer who provided the conversions. I love AB and hope to someday get a scale. This recipe is fantastic! I didn't have crystallized ginger so used chopped dates. I didn't have cloves so used pumpkin pie spice. Everything else was exactly as written and the cookies were fantastic! I love the hint of cardamom. I might add a touch to snickerdoodles... hmmm.... item not reviewed by moderator and published
I grew up on the East Coast. Every year around Halloween, there were these certain ginger snaps for sale in the grocery stores. I have no idea what their name was but they came in an orange and black box. They were great. This recipe takes everything good about those cookies and makes them better. The only thing I changed (based on the suggestion by another reviewer) was to substitute cinnamon for the cardamom. I am not a cardamom fan at all. I baked them for 6 minutes, rotated, another 6 minutes. They come out nice and soft! The will stay soft for about a week in a ziploc bag. We made a batch to give way and ended up liking them so much, we kept more than we gave away. We are actually baking a double batch as I write this to give away and to eat. This is, by far, my favorite cookie no matter what time of year it is. Thanks for a great recipe and thanks to the person that suggested the cinnamon for cardamom. item not reviewed by moderator and published
These are awesome. They are soft when they come out, like many cookies, because the sugar is still warm and gooey. They'll get pretty snappy after a 15-min bake, though. Don't push the time - Mr. Alton is a precise man. He means 15 mins. After that, they'll start to burn. I used a very coarse brown sugar (like sugar in the raw) since it's all I had - i'll use a finer grain in the future (like plain old Domino brown sugar). I could still taste the graininess in the cookies :( But that was my fault. item not reviewed by moderator and published
These are the first ginger cookies I've made, and they're great! I added a little cinnamon and nutmeg to mine. Don't be afraid to use the crystallized ginger- I was afraid it would be too strong, but they're perfect. My batter was a little dry in the end, so I added two spoonfulls of natural apple sauce. yum! They're so soft when they first come out. I may have to hide them from myself so I don't eat them all! item not reviewed by moderator and published
I made these last night for my gingerholic roomie. The instructions are clear and simple. Most of the difficulty for me at least lie in chopping the candied ginger! These are nice and spicy and not overly sweet. I will be making these again. Excellent cookies. For some reason I baked for the full 15 minutes (rotating halfway through) and they did not come out as flat. They were still excellent, a nice crunchy exterior and chewy on the inside. I'll find out what I did wrong, but these are definitely make again, especially for people who LOVE ginger. item not reviewed by moderator and published
I wasn't used to putting this much work into cookies- doing the conversions, getting tons of ingredients, grating the fresh ginger, and chopping the candied ginger, and using parchment paper. But these cookies are amazing! I had 3 today, and I can usually say no to things but not these! item not reviewed by moderator and published
So I made the cookies and they were fantastic! I did have to make some tweaks because of lack of ingredients. I did not have candied nor fresh ginger so I used more dry powdered ginger. I also did not have dark brown sugar so I used light instead and used just a little more molasses. I also do not own a stand mixes(sadly)so I did it by hand. Anyways, they still turned out great! item not reviewed by moderator and published
So I've never had a ginger snap that I can remember but they never looked appealing to me. I just baked these and am so in love with them. I didn't have the time to make candied ginger and didn't have any in the house but even without it these are still amazing. Will deffinitly be making these for the next party (or before as I don't see them lasting). item not reviewed by moderator and published
Just pulled them out of the oven... delicious! I added more fresh ginger and replaced the cardamom with cinnamon; becasue I do not care for the taste of cardamom. These are wonderful. This recipe is a keeper. Thank you Alton. item not reviewed by moderator and published
I have to agree with the last person to review this one. NO more store bought. All i ever had before this evening were those hard crunchy things they sell at the local supermarket! They are fine for making crust for pumpkin cheesecake ,but that's about it. Also for those of us that do not have baker's scales to weigh ingredients with; 9 1/2 Oz of flour is about 2 1/4 Cup. 5 Oz. brown sugar is roughly 2/3 Cup(packed), and 3 oz molasses is about 1/4 cup. I sort of defeated the purpose of the chopped candied ginger,though. I make most all of my cookies in my food processor.I added the candied ginger when I creamed the brown sugar and butter. It chopped it so finely that you only know it's in there as a mystery ingredient. Next time I will chop ginger by hand and add it last so you get little pockets of candy ginger goodness in every bite. item not reviewed by moderator and published
These are the BEST!!! No more buying ginger snaps from the store!! Made 1 batch and they were gone in no time. I made a double batch and will have to ration them out. Kids are eating them for breakfast!! I did add a bit more fresh and candied ginger (we like ginger). I also baked mine for 10 min. I found that 12 min. made them too crunchy. Thank you Alton for another fabulous recipe!!! LOVE your show!!!! Keep giving us things to try!!!! item not reviewed by moderator and published
I Love Alton Brown. He's witty and smart and has a great sense of humor. His ginger snaps are the best. Everytime I make these they are gone in a few days. I prefer to weigh ingredient also - living in Florida - the humidity tends to make my flour dense and moist - weighing ingredients really helps. Thanks Alton. ~CZ in Florida item not reviewed by moderator and published
These cookies are the best things ever!!!!!! I couldn't stop eating them!!!!! item not reviewed by moderator and published
I made these and I am so pleased with the results. The cookies have a wonderful ginger flavor. It makes a thin, wafer-like cookie that can be crispy or a little chewy depending on how long you bake it. And I must say, I was skeptical at first with a lot of AB's recipes because of his tendency to use weight and not volume in baking, but I am now a believer. I got a kitchen scale, and I use it all the time. I've noticed that my baking has definitely improved. item not reviewed by moderator and published
I have to thank Alton for using weight not volume. Makes a big difference. As for the flavor, it is wonderful!! Maybe it has a little too much cardamom for me. I will use maybe 1/3 teaspoon next. That is just me though. Honestly the best Snaps ever! item not reviewed by moderator and published
I saw there was one other reviewer that has the same problem as I. I left a kitchen that was large enough for everything one would need. I now have a small kitchen and cannot have all the advantages of everything. How about having the webmaster place a conversion button on your site so those of us without cool scales or camera's in our oven can manage better. Keep up the great work Alton. Would love to share some of my secrets for meat rubs with you someday. You have given me so much I should give back after all :D. Rod P.S. The fresh ginger and candied ginger make a good cookie GREAT! item not reviewed by moderator and published
I think the headline says it all.. there is no need to explain other than to say it.. OH MY GOD!!!!!! item not reviewed by moderator and published
I <3 Alton Brown very much. My husband and I often find ourselves drooling over his show at 2am (yes, we're night owls). :) That was the case last night when we were watching this episode (okay, it was 11, not 2 this time). Up with a sick toddler, we flipped it on and, sweet sweetness, ginger snaps! WE love gingersnaps! :) Even sickie (2.5 yr old daughter) said "make cookies mommy!" My biggest complaint about this recipe is that (like many of Alton's recipes), it's not that practical for a home cook. I don't have a food scale in my kitchen! Nor do I have a fancy ginger grinder (I have a multi-sided cheese grater, which is what I usually use for ginger). I don't have dried whole ginger or a fancy grinder for dried whole ginger. Now clearly, given how awesome all those things sound, I've added them to my kitchen wishlist, but things being what they are economically these days, that wishlist isn't likely to be fulfilled until 2011. The biggest immediate problem for me was translating ounces to cups. Basically, I was winging it and I'm not sure that gave me the best results. Flavor-wise, these cookies are pretty great. I think they needed a bit more sugar (I'm thinking granulated + brown) and I'm sure they would have benefited from dried whole ginger vs the stale powdered stuff I used. I LOVE the addition of candied ginger pieces. SO delicious. Overall, i'm tempted to go back to my usual molasses gingersnap recipe and just add fresh ginger and candied ginger. item not reviewed by moderator and published
Hi guys, if you are having troubles with Alton's recipes, please check out his 3 types of Chocolate Chip Cookies recipes. He goes into how to alter his recipe to make them either thin (crisp), chewy or puffy. Remember butter spreads more. Alton uses chilled butter-flavored shortening in the puffy cookies. He also changes ratio of sugar types (they spread and crisp differently) and baking soda vs. baking powder. http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html If you noticed Alton baked 2 sheets of cookies at the same time with the racks right above each other. He stated to bake the cookies 1"-2" less if only using 1 pan. Alton did not hand mix in the candied ginger. He used his mixer and it was on a no more than 4" before adding the flour. Remember the longer you cream butter and sugar the more your baked goods will spread. The mixer will also heat (unchills) your fat product. As you might tell, I always tape the shows and then type up the recipes as I watch the shows. There are many times I find that the Chefs/Cooks differentiate between the taped shows and the written recipes. Hope his CC recipes help you all. As an afterthought, remember your altitude. Alton bakes close to the ocean and basically at sea level. I grew up at 300' above sea level with humidity. When I moved to Reno, NV (4,500') which has no humidity, I had to adjust every single recipe I had copied down from my Mom. I had to take off at least 3" on the cookie recipes and take the oven temperature down 25F.-35F. I even boiled water to find out where my new boiling point was for candy making. Good Baking, Karen item not reviewed by moderator and published
I made these as the recipe was written. The only thing I can complain about is that they didn't puff up like I would have wanted - they spread out and were very thin. I think that adding some (not sure how much) baking powder to the recipe would make them thicker. If Alton reads this maybe he can suggest a way or amount if this is the right additive. Overall, everyone said they taste like "more" - Easy recipe to follow and outstanding flavor. Fresh ginger is really cheap at the Asian market. I also made the candied ginger from this show first, but next time, might buy that - that's cheap as well at the Asian market. item not reviewed by moderator and published
I just got done baking these and they are AWESOME! You really have to watch your oven though... I baked them for exactly 12 minutes and the first batch still burned on the bottom (spent 10 minutes with a microplain scraping the burned parts off). I took the bake time down 1 minute and they came out PERFECT. I also added more fresh ginger since I love the taste so much! These are great cookies! Need to make more...ate them all..... item not reviewed by moderator and published
I made these on Saturday for a party Saturday night and they got Rave Reviews. Everybody loved them. I didn't have cardamom, so I tossed in Allspice and I would double the amount of fresh ginger to give it even more gingery taste, but otherwise these were the best gingersnaps ever! item not reviewed by moderator and published
I just watched the show and am excited to make the recipe. FYI - During the show Alton says to add another 1 cup of flour to turn the batter into a stiff dough in order to make ginger bread men. I think I am going to use half the dough for ginger snap cookies and then add up to a half cup of flour to the remaining dough for gingerbread men. item not reviewed by moderator and published
These ginger snaps taste just like what my grandmother made. item not reviewed by moderator and published
Lots of flavor....easy to make. Ginger as it should be....but seldom is. item not reviewed by moderator and published
they need time to solidify before you try to lift them. lifting when they're too warm means they run the risk of falling apart. cooling for 30s allows them to firm up enough to lift, then get them off the pan because as they cool, they could build condensation underneath and end up soggy (either that or they'll laminate themselves to the pan). item not reviewed by moderator and published
Keith, Bed Bath and Beyond carries Biggest Loser's scale very accurate( I tested it on 15-20 items of known weight) oz. or grams $7.00! item not reviewed by moderator and published
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 Mrs. Cleaver it's ALL in ounces except the Tbs and Tsp's. What wasn't clear to you? item not reviewed by moderator and published

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