Ginger Snaps Shop

[Bartley Trowbridge]

Ina medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.

Do ahead: In an airtight container at room temperature, the cookies will soften a bit each day. Cookies keep for one week at room temperature or one month in the freezer. For even fresher cookies, you can keep balls of the unbaked dough in the freezer for up to two weeks and bake them as you need them, say, on Thanksgiving morning?

There must be a reason why they say as slow as molasses on a January morning! You are a woman of your word. You promised us ginger snaps to go alongside our pumpkin puddings, and you did not disappoint!

Today my husband cleaned my kitchen in preparation for Thanksgiving. After these pork carnitas are done cooking I think I should further christian the kitchen with gingersnap dough balls to go in the freezer for Thanksgiving. Although the one problem is my kitchen is clean, my freezer is still packed. Thanks for the recipe.

I could use one of these right now with a cup of tea to end a long work week. I might have to make these this weekend. Thank you for sharing. Inspired to take a day off with no agenda, to wander about.

I knew that jar of molasses I bought for 900 yen at the expensive import grocery store would come in handy :) Thank you so much Deb, and I know you never really left us, but boy is it great to have you back!!

Thank you. I have been (impatiently) waiting for this since the previous post in which you teased the existance of this recipe. You see, having made my husband choke down in the singular year we have been married no less than 5 attempts of gingersnaps, only 2 of which he recognized as such, it was all I could do to wait for you to get to posting gingersnaps. I know what we will be having for breakfast. As we are not going to a Brooklyn rooftop warmed by summer sun, perhaps vanilla ice cream will be the accompanyment. Ala Bill Cosby, it has an egg, add milk & it is breakfast. Thank you.

YUM! Perhaps these will be a bit of dessert after rouladen, noodles, pickled red cabbage, and green beans for our special dinner this week. Fresh coffee or tea and a scoop of vanilla bean ice cream with gingersnaps on the side. Thanks!

Hi,

First, congrats on finishing the book. It is future Christmas list. Quick question: can you just refrigerate the dough in the mixing bowl without wraping in plastic wrap? I feel like I am missing something.

Hi Deb,

I think a real yasher koach on the accomplishment is deserved. I do have a question, unrelated to the gingersnaps. We keep kosher, and I am looking for a great non-dairy dessert for Thanksgiving. Any ideas?

Ive made gingies and use the OLD Betty Crocker cookbook (the one produced BEFORE cake mixes was invented!) Love the earthyness. Thanks for the reminder. Think Ill drag out that cookbook and make some. Hmmmmmmmmm.

Thank you so much for the recipe. I just saw the title of your post and I thought about how much I look forward to baking stuff like this, just to chase the dreariness of cold weather days away. Thank you also for mentioning again where you found the spice bottles. They are fantastic.

Just pulled these out of the oven and they are super tasty. However, they are not nearly as dark as yours. I did everything exactly as listed with the addition of candied ginger and 1/4 tsp of cloves (I love cloves!) and my standard altitude changes because I live in Denver. I used unsulphered molasses that is NOT blackstrap and it looks to be about the same as yours in consistency and color.

Is there a more season-specific cookie than gingersnaps? I just cannot think about them at any other time of year than Autumn, and I always want them with a cold glass of cider consumed at the same time. Delightful!

These were delicious! I made them today, let them sit in the fridge while we went to do our baby registry, and the hubby put them in the oven when we got home. Absolutely delicious! He keeps saying how good they are!

Congrats on finishing your manuscript and letting it stay finished (at least for the time being :D). You sound like you had a wonderful day! I could really use one of those schedule-free days right now.

These would be a great crust for a cheesecake and no you are not the only one that does that kind of thing. I think it is called multitasking and I know that I should not do it! I will invariably forget something.

The molasses definitely made a difference. I used Rabbit to make your spice gingerbread cookies last year and they came out golden brown instead of dark like yours. Personally I find a darker ginger cookie more warm and inviting. Thank you so much for the recipe Deb!

I made these cookies last night, they are fabulous! I used blackstrap molasses and black pepper and was a little concerned about using blackstrap molasses but that was all I had. This recipe is a keeper! Thank you!

I whipped these up to use for a pumpkin pie crumb crust and ended up having to make an extra batch just to eat because they were soooooo good! Made em gluten and egg-free with no problems, but I subbed stevia in for about 1/3 of the sugar for one batch and was very displeased. Would not recommend, though I am new to stevia so perhaps it was my fault. The dough really is super sticky prior to being chilled!

Just made these; next time I need to be more careful to either make them a wee bit smaller or place them a bit farther apart. No probem that they ran together some. Used my convection oven, two cookie sheets at a time. Did 12 minutes and they are a lovely snap with slightly chewy center. Definitely a repeat recipe. Thanks again, Deb, for your hard work and humor.

I made these to go with your baken pumpkin pudding recipe. I can only bake 5-6 cookies in our teeny tiny 28 sq. ft. kitchen so I froze the rest. When we had no water service for 36 hours covering Thanksgiving, I popped a batch of these in the oven and we had something seasonal to eat. You saved Thanksgiving! Thank you.

Just wondering if anyone else had an issue with the cookie seem like it was too buttery. They are a nice flavor but the butter issue is odd for a snap cookie. I measured out all the ingredients correctly so wondering if there is a mistake in the recipe. Also rolled them in crystal sugar and put a small piece of crystallized ginger on top. Thanks.

Yes! I let the ice cream soften just a bit and froze them for 2 additional hours or so before serving. I think the cookie was the star, and complements the five-spice ice cream very well providing good sweet/savory balance. I did add maldon flakes to the cookies because I lean to the savory, and I have already made a second batch for Halloween. For anyone reading and interested, I went with a precise 12.5 minute bake time! The cookies came out cakey looking, deflated quite a bit upon cooling, and I loved that they were perfectly uniform in size due to rolling them into balls. This is perfect for ice cream sammies and hard to achieve!

These are amazing! Definitely add the extra fresh ginger. I also roll my balls in demera sugar before baking which gives them a lovely carmelized crunch around the edges and a festive glittery sparkle.

Love your site so looked up this recipe to make instead of our usual gingerbread men. Just made the dough & naturally had to take a taste before putting in fridge to firm up. YUM! Finally, a gingersnap cookie where I can taste the spice! Thank you!

I like my gingersnaps thick and crunchy, with a fissured, sugar/crackly top. Big enough to last through a cup of tea, or a glass of lemonade (gingersnaps and lemonade being one of summer's signature pleasures).

It's always good to bake a test batch first. You'll usually have a few cookies, the scrapings from the bottom of the bowl, that just don't fit onto that second or third baking sheet; don't try to crowd them on. Instead, bake those leftovers first.

Hey great recipe. My goto for snappage. I modified it a bit for a friend who can't have eggs. 75g tangzhong (60 h20, 15 flour) and a pinch of cream or tartar to react with the soda. The tops weren't as pretty, but still not bad. And I snuck in a little lime zest, because lime and ginger.

Sadly this recipe failed to deliver on the "punch" of ginger that I was looking for, even with 2 1/4 teaspoons added in. Can I add some fresh ginger juice or grated ginger to increase the intensity? How much would you recommend to make it "aggressively" ginger?

Thanks for the extra bit of love today Gabe! Adding freshly ground ginger will be the easiest way to add more pep to these as it won't change the texture of the cookie at all and tends to be a bit more bright than the dried version. We would start with 1 Tbsp of grated fresh ginger and see how you like it before increasing it.

The principal chemical in ginger that causes the burn is Zingerone. But ginger, that sneaky little devil, also has a bit of capsaicin, the "hot" chemical that causes the burn in chili peppers. Ginger also has anti-inflammatory effects, too.

(Not sure if a pinch of cayenne might add some additional zip ... )

That's not entirely accurate. 1.) Fresh ginger does not contain any zingerone. However, it contains the spicy-tasting substance gingerol, and when gingerol is heated during cooking/baking, it undergoes a chemical reaction that converts it to zingerone. The taste of zingerone is sweeter and less pungent than that of gingerol. This means that the harsh spiciness of fresh ginger gets mellowed out in the process of cooking it. 2.) Neither fresh nor cooked ginger contains any capsaicin. Capsaicin is unique to chili peppers. However, in terms of their chemical structure, gingerol and capsaicin are similar, but they have differences in their biological activity. Other spicy compounds that have chemical similarities to gingerol, zingerone, and capsaicin include piperine (found in black pepper) and allicin (found in garlic).

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