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Ginger Snaps Recipe

Ginger Snaps

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Average Rating:

Total Reviews: 74

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  • on December 14, 2009

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    I grew up on the East Coast. Every year around Halloween, there were these certain ginger snaps for sale in the grocery stores. I have no idea what their name was but they came in an orange and black box. They were great. This recipe takes everything good about those cookies and makes them better. The only thing I changed (based on the suggestion by another reviewer was to substitute cinnamon for the cardamom. I am not a cardamom fan at all. I baked them for 6 minutes, rotated, another 6 minutes. They come out nice and soft! The will stay soft for about a week in a ziploc bag. We made a batch to give way and ended up liking them so much, we kept more than we gave away. We are actually baking a double batch as I write this to give away and to eat. This is, by far, my favorite cookie no matter what time of year it is. Thanks for a great recipe and thanks to the person that suggested the cinnamon for cardamom.

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  • on December 13, 2009

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    These are awesome. They are soft when they come out, like many cookies, because the sugar is still warm and gooey. They'll get pretty snappy after a 15-min bake, though. Don't push the time - Mr. Alton is a precise man. He means 15 mins. After that, they'll start to burn.

    I used a very coarse brown sugar (like sugar in the raw since it's all I had - i'll use a finer grain in the future (like plain old Domino brown sugar. I could still taste the graininess in the cookies :( But that was my fault.

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  • on December 11, 2009

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    These are the first ginger cookies I've made, and they're great! I added a little cinnamon and nutmeg to mine. Don't be afraid to use the crystallized ginger- I was afraid it would be too strong, but they're perfect. My batter was a little dry in the end, so I added two spoonfulls of natural apple sauce. yum! They're so soft when they first come out. I may have to hide them from myself so I don't eat them all!

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  • on November 13, 2009

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    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.

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  • on September 26, 2009

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    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!

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  • on June 07, 2009

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    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(sadlyso I did it by hand. Anyways, they still turned out great!

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  • on June 04, 2009

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    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.

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  • on March 13, 2009

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    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.

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  • on March 08, 2009

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    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.

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  • on February 28, 2009

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    These are the BEST!!! No more buying ginger snaps from the store!! Made 1 batch and they were gone in no time. I made a double batch and will have to ration them out. Kids are eating them for breakfast!! I did add a bit more fresh and candied ginger (we like ginger. I also baked mine for 10 min. I found that 12 min. made them too crunchy. Thank you Alton for another fabulous recipe!!! LOVE your show!!!! Keep giving us things to try!!!!

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