Megan's Ginger Snaps

By • November 20, 2013 • 7 Comments

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Author Notes: The perfect holiday cookie, with three types of ginger!Passports & Pancakes

Makes 42 cookies

  • 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
  1. In a medium-sized mixing bowl, stir together the flour, baking soda, and dry spices.
  2. In a separate mixing bowl, beat the brown sugar and butter until fluffy, 2 to 3 minutes.
  3. Add the molasses, egg, and fresh ginger, and beat for an additional minute to combine.
  4. Stir in the candied ginger.
  5. Add the dry ingredients to the wet, and stir to combine.
  6. Refrigerate the dough for at least 1 hour and up to overnight.
  7. When you are ready to bake the cookies, preheat the oven to 350° F.
  8. Line a baking sheet with parchment paper.
  9. Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl.
  10. For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar.
  11. Place each dough ball on the lined baking sheet, leaving a few inches between each one, as they will spread.
  12. Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one).
  13. 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.
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9 months ago Tinaindenver

Made some last weekend. Delicious. Not sure how much candied ginger I put in. I just used what I had, which looked like about a quarter cup and it was fine.

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10 months ago SeaGrey

I really appreciate the whole wheat flour. For me, nothing says comfort on a cold day like Ginger snaps dunked in a cup of tea.

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24 days ago Blythe Hoerr

Are these cookies crunchy?

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10 months ago Art

We used the full amount of ginger and they are excellent. 2T makes too large of a cookie though.

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10 months ago Art

Has anyone made these? 5 oz. of candied ginger seems like an awful lot to me.

Meg_b_f52

10 months ago meganvt01

I thought the same thing and just added half the candied ginger. I think that the full amount would be fine - there is so much molassas it really needs all that ginger. They were fantastic!

New_years_kitchen_hlc_only

10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These look marvelous. So much spice! Thank you for posting this recipe. ;o)