Ginger Snaps

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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.

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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!

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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. :-

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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.

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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.!!!!!

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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.

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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.

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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.

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Best Gingersnap I ever ate, amazingly good! Will be making these for Christmas dinner this year! Yummy to the max!

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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