ginger snap

Ginger Snaps

all-purpose flour

baking soda

ginger

cardamom

clove

salt

brown sugar

unsalted butter, room temperature

molasses, by weight

egg, room temperature

Ginger Snaps. Alton Brown
Good Eats
EA-1212

Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

Wonderful!  I reduced the baking time to 10 mins in a convection oven as I like the cookie to have a slightly soft chewy texture.  The dough baked beautifully even after being frozen so it allows me to have a small batch of cookies on hand whenever I need them.  

These are fantastic! Perfect amount of heat and spice from the ginger. I followed the recipe exactly. Even brought out my food scale. 

Genuine Ginger Snap! No pepper needed.  Gentle snap when you break them in half.  Beautiful buttery molasses bite. This is my FOREVER recipe. Bravo &lt;3

Amazing! They can be overpowering on the ginger, but in a good way- depending on how much you like ginger. Some people could not finish their cookie because of all the ginger spiciness, while others ate every last bit. I will be using this recipe for the rest of my life. I loved it! 

These are amazing!    I finely mince the crystallized ginger so that I don’t have the ginger chunks on the cookie face.   A holiday favorite!    Wish I could post a photo! 

These are delicious!! Nothing beats having all 3 types of ginger - dry, ground &amp; fresh - in a snap cookie. I had the uncrystallized dry ginger in the house so used 4 oz. of that instead of candied - amazing.

So easy and they are delicious! I cut back in candied ginger, using 3oz.

Excellent! Crispy edges chewy middle nice bite from the ginger and cloves. Made them for my dad and he loves them! Will never buy ginger snaps again 

Great warm, ginger flavor!!  Easy recipe and love that if makes four dozen!!

Delicious....Alton’s recipe in the only one that calls for Cardamom which is the true recipe 

https://www.foodnetwork.com/videos/ginger-cookies-0149146

Making these spicy ginger cookies is a snap when you follow Alton's tips.

Ginger Cookies

Super soft and chewy Gingersnap Cookies - Nutmeg, molasses, ginger, cloves, cinnamon, and applesauce make these cookies so soft tasty!!

Ginger Snaps Recipe

sugar

butter

molasses

applesauce

flour

tsp baking soda

tsp salt

cinnamon

cloves

tsp ginger

tsp nutmeg

Preheat oven to 350.

Mix together sugar, butter, molasses, egg and applesauce.&nbsp;

Mix remaining ingredients In a separate bowl. Combine with wet ingredients mix until combined.&nbsp;Cover with plastic wrap and refrigerate for 1 hour.

Shape into 1" balls and roll in white sugar. Place on an un-greased cookie sheet and bake for 8 minutes. Cookies will puff then flatten.

https://content.jwplatform.com/videos/tcbBpitF.mp4

Homemade Gingersnaps Are A Family Favorite During The Holidays, And These Ones Are Especially Soft. A Few Secret Ingredients Make These Ginger Snap Cookies Perfectly Chewy And Sweet!

unsalted butter,

egg,

Sanding sugar, for sprinkling, optional

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

This is a superior gingersnap recipe. Weighing the ingredients has made all the difference. I pressed the top of 1 tablespoon cookie dough in turbinado sugar and baked on an insulated cookie sheet. They came out perfectly! Crunchy edge and chewy middle. 

One of my favorite cookie recipes! I love love love flavor! I even add 1.5 spices plus a teaspoon of cinnamon. I never have candied ginger on hand so it is always left out. Also, I bake a couple of more minutes for a crispy full flavor. A huge hit when I serve with classic cheese cake. Guests love them too.

Delicious, I'm a gingersnap lover, store bought ones do not compare at all.  Although I do like the heat of stoughfers gingersnaps.  So I will be adding in some black pepper and cayenne pepper.  To make yummy cookies w/ heat.  But I would leave alone for pie crust.  Thanks A.B<br />

I have been making these for several years and they have become my favorite cookie!  Amazing ginger heat and I, at times, double the amount of fresh grated ginger and add fresh ground black pepper.  Scoop them, roll them in that giant crystal sugar, smack them flat with the bottom of a glass, and bake.  Simply amazing cookies!!!

Excellent if you love the flavor of ginger; no other reason to eat a ginger snap.

My 93 year old dad's fav cookie are Ginger snaps but... they're too hard. These are the solution. They're soft, flavorful... just sweet enough! Perfect! He requests them often. <br />

I made these for my grandmother-in-law because ginger snaps are her favorite cookie. They came out very well, nice form and soft texture. I like the measured ingredients. I did not have fresh ginger so I just left that out. All in all, I thought they could use a little more sugar and I'm not the biggest fan of the flavor, but I'm not much of a fan of ginger snaps, so I'm not the best person to judge. I gave it 5 stars because I think they are what a ginger snap is supposed to taste like and I love their chewiness.

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Ginger Snaps

Ginger Snaps Recipe

Ginger Snaps

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