Ingredients
- 1 1/2 cups unsalted butter
- 2 cups light brown sugar
- 1/2 cup molasses
- 2 eggs
- 4 1/2 cups unbleached allpurpose flour
- 4 teaspoons ground ginger
- 4 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons fresh ginger, grated
- 1 cup candied ginger, finely chopped
Directions
Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
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By tamisteve
on December 13, 2012
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This recipe was the real deal! Authentic taste due to the use of fresh ginger and finely chopped crystallized ginger and molasses. I added a half teaspoon of ground clove. Next time I bake them I plan to add a little more flour(half cup , a little longer baking time and also rolled them in crystallized white sugar to improve the 'snap' and appearance.
By dclee124_12467553
Aiken, 80
on December 22, 2009
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These cookies had wonderful flavor but were flat and unappealing looking. I'll keep looking for a ginger snap recipe.
By leokat840_12179076
Gahanna, 75
on September 30, 2009
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Our family has a rich heritage, and have memories of Grandma's, Great Grandma's, and now I have an adult grandson and an eager granddaughter who cherish the aromas, tastes, sharing stories from generations they have never met. I am adding this as one of MY hand-downs -- a "snap" that surprises every part of the tongue -- soft, crisp, SPICY! You can't believe how ginger in the fresh, powdered, candied states are so different. Try these if you like to be surprised! I guarantee, you'll make them again and again!
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