KAW...Ginger Snaps

11 years ago

Doing a little holiday baking today and thought I would share a pic here. These are homemade ginger snaps made with ground ginger, grated fresh ginger and minced candied ginger and they are my absolute favorite holiday cookie. I forgot to take pics showing the process but here's the finished product.

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Comments (3)

iris_gal
11 years ago
Love, love using grated ginger root in cookies. What an explosion of flavor. Would love your recipe. I use the Martha Stewart one with some molasses.
Holly- Kay
11 years ago
I love Ginger Snaps. I use a simple BC recipe that calls for molasses also. I like to roll them in red and green sugar at Christmas.
dcward89
Original Author
11 years ago
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.