Ginger Snaps Cookies

Ginger Snaps Cookies cover picture

It is time to try a new cookie for Christmas. This is Alton Brown’s recipe that you can find here. I really like his recipes because they are scientific-based with exact measurements. He weighs his ingredients instead of measuring for precision. We prefer our cookies to be soft instead of hard and crunchy. Most ginger snaps you purchase is hard to give you that “snap”. Alton’s recipe allows for a soft or hard cookie based upon how long you bake them. If you go to Food TV Network website, Alton provides a few tips that I did not include since they are his tips. The cookies have a nice ginger flavor but for those of you who love ginger you could add even more heat. The next time I make them I will be adding more ginger for the heat. What I like about this recipe is the three types of ginger: ground, fresh, and crystallized. For the fresh ginger I used ginger paste to save time grating a fresh ginger. I use a one to one ratio when substitute ginger paste for fresh ginger. I purchased my ginger through Amazon. You can eat the crystallized ginger and it will have some heat!

Ginger Snaps Cookies

Dry Ingredients:
9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tbsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground clove
1/2 tsp kosher salt
7 ounces dark brown sugar

Wet Ingredients:
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature

Ginger Ingredients:
2 teaspoons finely grated fresh ginger (I used ginger paste)
4 ounces finely chopped crystallized ginger

Preheat the oven to 350 degrees F.

In a medium bowl mix together the dry ingredients EXCEPT for the brown sugar. In a separate bowl, place the brown sugar and butter and beat on low speed until well blended – about 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for about 1 minute. Add the crystallized ginger and stir to combine. Add the dry ingredients to the wet and stir until well combined.

I like to line my baking sheets with parchment paper. Alton recommends using a 2-teaspoon sized scoop, to drop the dough onto the baking pan about 2-inches apart. Precision is always best when baking; but I do tend to make my cookies a bit larger. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.

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.

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