| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 8 dozen Ginger Snaps |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 96 servings |
| Calories | 73 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 58 mg |
| Serving Size | 1 of 96 servings |
| Calories | 73 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 58 mg |
Reviews
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.
These cookies had wonderful flavor but were flat and unappealing looking. I’ll keep looking for a ginger snap recipe.
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!
I found these cookies to be okay but much more like a gingerbread cookie than a ginger “snap” Also, I found them a little lacking in spiciness and feel I could “doctor” them to give them a more gingery flavor. Still looking for a real “snap”.
I agree, they are a bit more moist than i expected. I made two batches, the first following the directs exactly as stated. I use a 2 oz. disher to get even portions, and came up with 5 dozen slightly chewy, yet utterly divine cookies.
the second batch i used 1/2 cup additional flour and slightly less molasses. I then used a teaspoon and with slightly moist hands, rolled each teaspoon of batter into balls. I cooked only slightly longer than the first batch and i came up with a much crisper cookie, though still not a true “snap”.
I think the trick is length of time baking, a balance between cooked (but still chewy) and a snap (that’s not overcooked).
Either way – I’d bake these again. Yummy.
I messed up this recipe, but they came out so well, I thought I would share. These cookies were really unusual right out of the oven – not our favorites hot, but still very good. Thing was – after they cooled, they were the most addictive items on the cookie plate, and disappeared faster than anything else! Lots of ginger burn from the fresh ginger, and mine had a great crisp snap when cooled. I processed the crytalized ginger with an extra 1/2 cup of white sugar until it was chopped fine, and added it to the batter – this made a rawish cookie when baked, so I added about 1/2 cup extra flour and a extra pinch of baking soda and had a fabulous crispy ginger snap. Thanks for a very unusual and good cookie. This is staying in my “permanent” file!
Everyone LOVES these cookies. One friend offered to pay me to make it again.
This is a great recipe. Although they are not “snaps” (mine came out nice and chewy), these are delicious. The only change I made was using a cookie scoop for uniformity, and then rolling the dome (top) of the ball in Demerara (coarse brown sugar) before baking. YUM!
these were ok, buti guess i a too dependant on my grandmas ginger snaps.. i like ones that sap and she also adds some dif spices like cloves, which really creates a party in the mouth
excellent addition to my cookie repitoir – very spicy and gingery.