GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 13
Steps:
- 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, sprinkle with sanding sugar, if desired, 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 to 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #healthy #desserts #cookies-and-brownies #dietary
You'll also love
Benjamin Rojas
b.r94@gmail.comThese ginger snaps are the best I've ever had. I'll be making them again and again.
junid Boos
junid.b53@hotmail.co.ukI added some chocolate chips to this recipe and they were amazing!
BiliBawa fatina
bfatina90@yahoo.comI'm allergic to ginger, so I substituted cinnamon in this recipe. The cookies were still delicious!
Princeston Childs
princeston-childs@hotmail.comOverall, these ginger snaps were a bit disappointing. I wouldn't recommend them.
Tyron Jeffers
j_t11@aol.comThese ginger snaps were a bit too crumbly for my liking.
Sukra Rai
s.rai23@gmail.comI followed the recipe exactly, but my cookies turned out too dry. I'm not sure what I did wrong.
Aaron Wolthuis
a-w@gmail.comThese cookies were a little too spicy for my taste, but my husband loved them.
Isiaka Opeyemi
i.o@yahoo.comThese ginger snaps are the perfect holiday cookie. They're festive and delicious.
chrismylee Gorman
g-c@hotmail.comThese cookies were so easy to make and they tasted amazing! I love the spicy kick from the ginger.
Thalapathi Rasigan
rt@aol.comI've made these ginger snaps several times now and they're always a favorite. They're the perfect combination of chewy and crispy.
Aashiqaan Ghulam abbas
a_abbas82@yahoo.comThis was my first time making ginger snaps and they turned out great! The recipe was easy to follow and the cookies were delicious.
Ultra Bollywood Movies
movies@gmail.comThese ginger snaps were a hit! They were perfectly crispy and had just the right amount of ginger flavor. I'll definitely be making these again.