Ginger Snaps

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Ginger: Rise of the Rhizome

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
15 min
Level:
Easy
Yield:
about 4 dozen cookies

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

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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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Comments & Reviews

recipe Ginger Snaps
J Austin, TX 11-13-2009
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Kick you in your teeth spicy
Rated: 5 stars out of 5

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. Read more
recipe Ginger Snaps
Laura Bakersfield, CA 09-26-2009
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worth the work
Rated: 5 stars out of 5

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!Read more
recipe Ginger Snaps
Bennett Montgomery , AL 06-07-2009
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Great Cookies!
Rated: 5 stars out of 5

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! Read more
recipe Ginger Snaps
Aimee Redmond, WA 06-04-2009
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In LOVE with this recipe
Rated: 5 stars out of 5

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).Read more
recipe Ginger Snaps
naya myerstown, PA 03-13-2009
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Wonderful!!!
Rated: 5 stars out of 5

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. Read more
recipe Ginger Snaps
Dave Mychael Nokomis, FL 03-08-2009
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Another thing I won't buy at store anymore
Rated: 5 stars out of 5

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.Read more