Ginger snap cookie recipe ?

17 years ago

Yes, I did a search. I just don't have much luck finding what I think I remember!

I bought a bag of ginger slices just to make these cookies and the only recipe I can find is the one lakeguy posted-it sounds great but I have this ginger to use up.

I seem to remember Annie and sheshebop talking about baking them and also either misting or dabbing wet finger tips on top of the cookies to make them crackle. Any one have the recipe?

Thanks,

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Comments (5)

Fori
17 years ago
Was it the chewy molasses cookies?

ooo I hope so!

Here is a link that might be useful: http://ths.gardenweb.com/forums/load/cooking/msg0620534619132.html
lyndaluu2
17 years ago
Here's a recipe I use all the time.
Sorry I don't know who's recipe it is but it's really good.

Ginger Cookies
1 cup butter, room temp
1 large egg
1/3 cup molasses
2 1/2 cups flour
2 tsp cinnamon
2 tsp ginger
1/2 tsp ground cloves
1 1/2 tsp baking soda
1/2 tsp salt
1 cup light brown sugar, packed
2/3 cup granulated sugar
crystallized ginger for garnish (optional)
Preheat oven to 325 F.
Cream together butter and brown sugar, add egg and beat, add molasses, scraping down the sides of the bowl.
Sift together dry ingredients and slowly add to wet, with mixer on low. Mix just until blended, do NOT over mix.
Put the granulated sugar on a plate. Roll a walnut-sized ball of dough in the sugar and top with some pieces of crystallized ginger. Flatten a bit with your hand.
Bake around 12 minutes, until golden.
Linda
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I'd be surprised if beating the butter w/the sugar and molasses, as opposed to by itself, would make any difference. Even though the recipe says not to cut until cool, I'm wondering if cutting them while still warm would reduce the crumbliness. You could try cutting while warm but not actually separating them until they cooled. (?) The ingredients sound wonderfully tasty, but the 1/2 cup of cornstarch is a bit surprising to me. Can that be right? This could be one of those cases where the next issue of the magazine says " In our last issue, in the recipe for Ginger Cookies, the ingredients should have read one half teaspoon cornstarch, instead of 1/2 cup." LOL
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Reed's Crystalized Ginger is what I bought!
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Our health food store has crystalized ginger in bulk and is cheaper than any I've seen anywhere else. I use a lot of it as I put it in my ginger snap cookie recipe. The tastiest I've had has been the chocolate covered crystalized ginger from Trader Joe's. Good thing the closest one is over 200 miles from me!
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This is an Alton Brown recipe that I've been using for several years. Note that except for the teaspoon/tablespoon measurements everything else is a weighed measurement. They come out perfect every time...love them!! Ginger Snaps Ingredients 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, room temperature 3 ounces molasses, by weight 1 large egg, room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger Directions 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.
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Comments (14)
It's so funny that you mention Ginger cookies because I was just thinking of making them today. I love this recipe especially for this time of year, not exactly "snaps" but a very good ginger cookie. You should be able to get Hershey's Hugs at the store this time of year. White Chocolate topped Gingerbread Cookies 3 cups flour 2 tsp Ginger, Ground 1 tsp Cinnamon, Ground 1 tsp baking soda ÃÂ¼ tsp Nutmeg, Ground ÃÂ¼ tsp salt ÃÂ¾ cup (1 and ÃÂ½ sticks) unsalted butter at room temp ÃÂ¾ cup firmly packed brown sugar ÃÂ½ cup molasses 1 egg 1 tsp Vanilla Extract ÃÂ¼ cup granulated sugar in small bowl to roll cookie ball in before baking HERSHEY'S HUGS (be sure to have these unwrapped and ready to press in baked cookies when they come out of oven). Even though I only wanted the white chocolate ones I had to buy a bag with both all chocolate and the swirled ones since I think that is just how they come. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla, beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350 degrees. Shape dough into 1 inch balls. ROLL IN GRANULATED SUGAR then place balls 2 inches apart on ungreased baking sheets. (I use Silpats). Bake 8 to 10 minutes or until edges of cookies just begin to brown. Pull them out of the oven even if you don't think they are done after 10 minutes max unless your oven is very slow. Immediately press the Hershey's Hugs into the centers of each cookie. You could wait a couple of minutes but while they are still very warm so they will sink in and melt just a bit and will stick into the center but not so much that the chocolate melts and collapses the Hug. Remove to wire racks, cool completely. Store cookies in airtight container up to 5 days. *Adapted from McCormick and Company Inc. and Culinary Concoctions by Peabody. I was very happy with the way this recipe turned out and took this picture of them last time I made them. Hope you like them as much as we did! I have shared this recipe once before on GW and mentioned that it's very important to remember to roll the dough balls in sugar before putting them on the baking sheet because for some reason I can't remember to do this and as you can see in the picture I forgot this step in one of the batches.
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obxgina
17 years ago
Di, growing up outside of Philly their was a company that made the best gingersnaps called Ivan's. They were hard and had a real bite to them. The following recipe is the best I've ever tasted and the closest to my childhood memory:

Extra Spicy Gingersnap Cookies
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
.
Combine the flour, baking soda, and
spices in a mixing bowl and set aside.
Cream the butter until smooth and
fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer).
Add the sugars and mix. Add the
molasses and mix. Add the egg whites
in 2 batches, mixing to combine after
each addition. Add the dry ingredients
in three batches, mixing to combine
after each addition.
Heat the oven to 350 degrees F.
Spread a few tablespoons of
granulated sugar on a small plate.
Roll the dough into 3/4-inch balls,
then roll each ball in the sugar until
lightly coated. Transfer to parchment
lined cookie sheets, leaving 1-inch of
space between the cookies. Bake until
browned, 8 to 10 minutes. Let cool on
wire racks and store in an airtight
container.
Enjoy,
Gina
diinohio
Original Author
17 years ago
Thanks guys- fori and lyndaluu2 both those recipes use crystalized ginger, so they may be the ones I'm thinking of - I will try both recipes.

obxgina-I lived in Jenkintown for 5 years when I was young, I remember them.

What was the name of the potato chip company that delivered right to your house? They came in a brown tin?

I also like and miss scrapple and pretzels with mustard!

Thanks,

Di
obxgina
17 years ago
Di, I was born in raised in Southampton. Didn't move out of Buck's County until 11 years ago. We went to Jenkintown often for shopping. Loved their Strawbridges and Lit Brother's! Also went to an eye dr. there. Do you remember Hanscom's Bakery?
Charlie Chips was the company that delivered chips and snacks!
Small world!!!!
Gina

Ginger snap cookie recipe ?

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Ginger snap cookie recipe ?

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