| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 4 dozen cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 72 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 45 mg |
Reviews
Delicious
Delicious! Best ginger snaps ever!
I was looking for a good ginger snap cookie recipe because I use them and pecans for the crust in a marbled pumpkin cheesecake. For this purpose, I did not add the candied ginger. These are perfect. Just the right amount of spice. I got 37 cookies from this recipe, with the cracks and all.
I only need 1.5 cups of crushed cookies for the cheesecake, so I made some crispy, but also a baker’s dozen chewy. Great either way, but I prefer them with a little chew to them. Also, I’m a Celiac, so I used Namaste Gluten Free Perfect Flour Blend, one-for-one. I can’t speak for other GF all-purpose flours, but this one worked perfectly. Just be sure to weigh your flour!
Cooked it exactly as instructions Not enough flour??? Awful flat!
I have made this recipe every year for the last five years. It is the cookie gift that is MOST requested by every year! My brother asked again this year, “You are sending the Ginger Snaps, aren’t you?” What can you say, it just doesn’t get better than this! Mr. Brown, you are masterful at your craft.
Anyone know Pantry ginger cookies from Christie’s. They were discontinued years ago and looking for a similar taste. Will try this
Meema
I love ginger snaps. This recipe was very easy too. I hate that I have to write this but I had to change some things and I wanted others to know it works.
I substituted brown sugar for coconut sugar and butter for grape seed oil.
The recipe wasn’t fluffy but all was good.
I also used a 1 teaspoon melon scooper, baked on a silicone baking mat and timed for 12 minutes. Turned our perfect!!
PS I used the scale, worked great!
Thx AB
I love ginger snaps. This recipe was very easy too. I hate that I have to write this but I had to change some things and I wanted others to know it works.
I substituted brown sugar for coconut sugar and butter for grape seed oil.
The recipe wasn’t fluffy but all was good.
I also used a 1 teaspoon melon scooper, baked on a silicone baking mat and timed for 12 minutes. Turned our perfect!!
PS I used the scale, worked great!
Thx AB
Love these ginger snaps absolutely get the delicious ginger in every bite ! Thanks Alton
I was looking for a ginger snap recipe with some “snap” and these delivered! Buttery, spicy, warm & delicious. I did make two changes however. I only had approximately 1 ounce of the crystallized ginger on hand so I added an extra teaspoon of the freshly ground. I also rolled them into 2 cm balls after refrigerating the dough for approximately an hour and then rolled them in white sugar before baking.
I love this recipe! I couldn’t find candied ginger so substituted with crystallized ginger which is kind of sticky when dicing. I will be making these again.