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Ginger Snaps Recipe

Ginger Snaps

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Ginger: Rise of the Rhizome

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 1-10 of 66

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  • on April 23, 2012

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    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!

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  • on April 13, 2012

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    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!

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  • on February 23, 2012

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    Absolutely yummy.

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  • on December 29, 2011

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    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!

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  • on December 25, 2011

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    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.

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  • on December 23, 2011

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    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.

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  • on December 18, 2011

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    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.

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  • on December 18, 2011

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    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.

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  • on December 12, 2011

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    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!

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  • on December 11, 2011

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    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 :.

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