Snappy Gingers

Recipe courtesy The Cookworks, 2003

Show: CookworksEpisode: Cookie Bake-Off

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
15 min
Level:
Easy
Yield:
4 dozen

Times:

Prep: 15 min
Inactive Prep: 50 min
Cook: 15 min
Total:: 1 hr 20 min

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Ingredients

2/3 cup unsalted butter, softened
1/2 cup sugar, plus sugar for dusting the cookies
1/4 cup packed brown sugar
1 egg yolk
2 tablespoons blackstrap molasses
1 cup all-purpose flour
1 tablespoon ground espresso
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

Special equipment: an electric mixer with paddle attachment

Preheat the oven to 350 degrees F.

Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.

In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)

Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook's Note*).

Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.

*Cook's Note: At this point, the dough can be stored in the freezer. From the freezer, let the dough stand at room temperature for 10 minutes before slicing.

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Comments & Reviews

recipe Snappy Gingers
KELLY Washington, DC 02-28-2008
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Absolutely delicious
Rated: 5 stars out of 5

These were unbelievably yummy! I didn't have enough ginger and had to improvise with other warm spices, but the flavor was... still delicious. I made half as instructed, which created a crisp snap, and half were a bit thicker and cooked a few minutes less, and those were nice and chewy. Definitely a keeper.Read more
recipe Snappy Gingers
Kianna Fayetteville, NC 01-17-2006
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Yummy!
Rated: 4 stars out of 5

These were a wonderful addition to my holiday cookie gifts, just don't put them in a container for too long, or they lose the... "snap"!Read more
recipe Snappy Gingers
Eileen New York, NY 12-14-2005
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Yummy Ginger Cookies
Rated: 5 stars out of 5

While I've made lot's of cookies through the years, I've never made Ginger Cookies before making these. A friend asked for... ginger cookies. Lucky she did. The recipe was delicious. They will deffinatly be part of my active collection!Read more
recipe Snappy Gingers
S. Phila, PA 06-28-2005
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Great, easy recipe
Rated: 5 stars out of 5

This is a great addition to my ginger cookie collection. I made a few changes. One, I only used 10 tablespoons of butter... (2/3 c is 10TBS + 2 tsp. I wasn't going to break out another stick of butter for two measly teaspoons. I also used about 1/3 c of sugar. I didn't have expresso beans so I used 2 teaspoons of instant coffee. For an added kick, I added 1 tsp of fresh ginger and some chopped candied ginger.Read more