Photo: Ginger Snaps Recipe
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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By veghead18
Clarence Center
on February 04, 2013
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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!
By keith726_11638602
Denville, NJ
on January 09, 2013
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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!
By flour.child_6009244
Dublin, OH
on December 28, 2012
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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!
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