Just a handful of the things that the word “ginger” brings to mind.
A request for ginger snaps sent me on a Google quest for the perfect recipe. I love molasses and I love ginger, so when I stumbled upon this recipe that took both of these guys seriously, I knew I’d found the ONE.
The recipe calls for whole wheat flour, of which I had none of hand, so I went with good old All-Purpose, and they turned out beautifully.
I tried several sizes and methods, and I think my favorite was a larger portion, pressed down, as they do not rise or spread much.
Twelve minutes of baking time turned out beautiful, soft, chewy, cookies. All around, these rocked!
Treat your cookie eaters to this delightful twist on an old stand-by, they’ll love em’!
Triple-Ginger Ginger Snaps
1 3/4 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
5 ounces unsalted butter, at room temperature
3 ounces molasses
1 large egg
1 tablespoon grated fresh ginger
5 ounces candied ginger, finely chopped
Demerara sugar, for coating
In a medium-sized mixing bowl, stir together the flour, baking soda, and dry spices.
In a separate mixing bowl, beat the brown sugar and butter until fluffy, 2 to 3 minutes.
Add the molasses, egg, and fresh ginger, and beat for an additional minute to combine.
Stir in the candied ginger.
Add the dry ingredients to the wet, and stir to combine.
Refrigerate the dough for at least 1 hour and up to overnight.
When you are ready to bake the cookies, preheat the oven to 350° F.
Line a baking sheet with parchment paper.
Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl.
For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar.
Place each dough ball on the lined baking sheet, leaving a few inches between each one, as they will spread.
Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one).
Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely. These cookies will keep, covered, for 1 week.