Ginger Snaps

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Ginger: Rise of the Rhizome

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

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
frances rocklin, CA 02-08-2010
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Help need conversions
Rated: 5 stars out of 5

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 Read more
recipe Ginger Snaps
Linda Lexington, MI 01-13-2010
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Great
Rated: 5 stars out of 5

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!Read more
recipe Ginger Snaps
Glenda Pulaski, PA 01-13-2010
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does someone have the conversion on this recipe
Rated: 5 stars out of 5

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....Read more
recipe Ginger Snaps
Judy San Antonio, TX 01-12-2010
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The Best Ginger Cookie Ever
Rated: 5 stars out of 5

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!!!!Read more
recipe Ginger Snaps
Lillie M. Guthrie, OK 12-28-2009
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Good be Excellent with Cup Measurements
Rated: 5 stars out of 5

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! Read more
recipe Ginger Snaps
david nashville, TN 12-23-2009
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If you like ginger....
Rated: 4 stars out of 5

...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. Read more