Ginger Snaps Recipe

The husband has been away for a few days and to welcome him home I made his very favorite cookie. I searched for a ginger snaps recipe and found one and played around with it a little. I made several big changes including adding pieces of chopped, candied ginger. He loved them.

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Ginger Snaps Recipe

• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 12 TBS unsalted butter
• 2 TBS ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 1/4 cups packed brown sugar (I only had light on hand so that is what I used)
• 1/4 cup honey
• 3 TBS roughly chopped crystalized ginger
• 1 large egg and 1 large egg yolk
• 1/2 cup sugar in the raw (or granulated sugar)

• Whisk flour, baking soda and salt together in a bowl.

• Melt butter in a 10 inch skillet over medium heat. Reduce heat to medium low and continue to cook, swirling skillet frequently until butter just begins to brown. WATCH IT SO IT DOESN’T BURN. 2 to 4 minutes
• Transfer butter to a bowl and whisk in ground ginger, cinnamon, and cloves. Let cool slightly, about 2 minutes.

• Whisk the brown sugar and honey into the butter mixture followed by the egg and egg yolk until well combined.
• Sprinkle the crystallized ginger into the flour mixture being sure to break it up with your fingers to make sure all the pieces are evenly coated and well distributed.
• Stir the flour into the egg mixture until just combined.

• Refrigerate until dough is firm, about one hour.
• While the dough is chilling preheat oven to 300
• Line baking sheets with parchment
• Add the granulated sugar to a small bowl.

• Remove the dough from the refrigerator and using a small scoop (1 inch) roll the dough into balls and drop into the sugar. Coat thoroughly.

• Place the balls on the cookie sheets 2″ apart
• Bake in the preheated oven, two sheets at a time for 15 minutes, then rotate the sheets and bake for 10 more minutes. Oven times may vary
• Cool on wire rack

How Were the Gingersnaps?

OK, I did sneak one (or two or three) before the hubby came home so I can tell you that these are pretty tasty cookies. Full of ginger flavor. They do have quite a bit of snap in all the definitions of the word! I know he will like them. They are definitely not for the kids – they are not overly sweet and the spices definitely come through.

My starting point for the recipe came from one of my most used cookbooks, The Perfect Cookie from America’s Test Kitchen. They actually have a series of “perfect” cookbooks and I love them all.

Ginger Snaps Recipe

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These are not for kids! Full of spice with a strong ginger flavor.

• Author: Patty @bookscookslooks.com

Ingredients

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• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 12 TBS unsalted butter
• 2 TBS ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 1/4 cups packed brown sugar (I only had light on hand so that is what I used)
• 1/4 cup honey
• 3 TBS roughly chopped crystallized ginger
• 1 large egg and 1 large egg yolk
• 1/2 cup sugar in the raw (or granulated sugar)

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Instructions

• Whisk flour, baking soda and salt together in a bowl.
• Melt butter in a 10 inch skillet over medium heat. Reduce heat to medium low and continue to cook, swirling skillet frequently until butter just begins to brown. WATCH IT SO IT DOESN’T BURN.       2 to 4 minutes
• Transfer butter to a bowl and whisk in ground ginger, cinnamon, and cloves. Let cool slightly, about 2 minutes.
• Whisk the brown sugar and honey into the butter mixture followed by the egg and egg yolk until well combined.
• Sprinkle the crystallized ginger into the flour mixture being sure to break it up with your fingers to make sure all the pieces are evenly coated and distributed.
• Stir the flour into the egg mixture until just combined.
• Refrigerate until dough is firm, about one hour.
• While the dough is chilling preheat oven to 300
• Line baking sheets with parchment
• Add the granulated sugar to a small bowl.
• Remove the dough from the refrigerator and using a small scoop (1 inch) roll the dough into balls and drop into the sugar. Coat thoroughly.
• Place the balls on the cookie sheets 2″ apart
• Bake in the preheated oven, two sheets at a time for 15 minutes, then rotate the sheets and bake for 10 more minutes. Oven times may vary
• Cool on wire rack