Ginger Snap Cookies
Get ready to make these delicious Ginger Snap Cookies that includes three different types of ginger and a blend of warm spices. The baking cookies fills your home with a delicious fall aroma! Depending upon how long the cookies remain in the oven, determines if you have a soft cookie or a hard, crunchy cookie. Makes it easy to please everyone’s cookie preference! As a bonus, the dough does not need to chill in the refrigerator before baking. You can have warm cookies out of the oven in about 30-minutes!
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Ginger Cookies Recipe
I love Ginger Snap Cookies and my preference is a soft cookie over a hard, crunchy cookie. In researching a recipe, I found this one from Alton Brown. I love learning from Alton’s scientific approach to baking and cooking. You will notice he measures the ingredients in ounces instead of cups. Not a typical approach in the U.S. The selection of spices is wonderful with cardamom and cloves. We find that cardamom is perfect for this cookie since it is part of the ginger family. They have a strong flavor with hints of lemon and floral. Speaking of ginger, you can change the amount of ginger depending upon the intensity of the spice and warmth introduced into the cookie.
Making the Ginger Snap Cookies dough is fairly straightforward. Start with mixing together the dry ingredients. In a large bowl, cream the butter and brown sugar. Add the molasses, egg, and ginger paste blending into the butter mixture. Add the crystallized ginger and stir to combine. Lastly mix in the dry ingredients.
Line two baking sheets with parchment paper. Drop 1 tablespoon of Ginger Snap Cookies dough (or desired size) onto the baking pan about 2-inches apart. Bake 12 minutes for slightly chewy cookies or 15 minutes for crisp cookies. Remove the cookie pans from the oven and let set for 30 seconds before transferring to a wire rack to cool. Be sure to enjoy a warm cookie or two out of the oven! The warm ginger and spices are just wonderful!
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Ginger Snap Cookies
Pin RecipeEquipment
- Cookie sheet
- Cookie cooling rack
- Parchment paper
- Flour sifter
- Small bowl
- Mixing bowl and mixer (ie., stand up mixer or hand mixer)
Ingredients
Dry Ingredients
- 9 1/2 ounces Flour
- 1 1/2 tsp Baking Soda
- 1 tbsp Ground Ginger
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 7 ounces Dark Brown Sugar
Wet Ingredients
- 5 ounces Unsalted Butter room temperature
- 3 ounces Molasses
- 1 Large Egg room temperature
Ginger Ingredients
- 1 tbsp Ginger Paste
- 4 ounces Crystallized Ginger finely chopped
Instructions
Oven Preparation
- Preheat the oven to 350 degrees F.
- Line two cookie sheets with parchment paper.
- Bake 12 minutes for slightly chewy cookies or 15 minutes for crisp cookies.
Cookie Preparation
- In a small bowl mix together dry ingredients except for the brown sugar.
- In a large mixing bowl using a mixer, cream the butter and brown sugar.
- Add molasses, egg, ginger paste and beat on medium.
- Add the crystallized ginger and stir to combine.
- Add dry ingredients to the wet and stir until combined.
- Line two baking sheets with parchment paper.
- Drop 1 tablespoon of dough (or desired size) onto the baking pan about 2-inches apart.
- Bake 12 minutes for slightly chewy cookies or 15 minutes for 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.
Now that’s one fine ginger snap cookie recipe. We’re very fond of Pepparkakor (ginger cookies) up our way, why one can’t celebrate Christmas without ginger cookies. With that said, I’ve never included cardamom, don’t get me wrong we love cardamom. I’ll have to try this out on my Swedish clan here for our upcoming Jul celebrations. Have you ever tried ginger snaps with blue cheese? It’s incredible yummy…
Interesting. Blue cheese! I need to give it a try!! 🍪🍪🍪
Love the cookies!
Thank you!
Great recipe!
Thank you! I am glad you enjoyed it!