Ginger Snaps

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Ginger Snaps

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Course Dessert

Ingredients
  

  • 9.5 oz AP flour (270g just under 2 cups)
  • 1 1/2 tsp Baking Soda
  • 1 tbsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground clove
  • 1/2 tsp salt Use 1/8 tsp if using salted butter
  • 7 oz dark brown sugar (200g aprox 1 cup - 2 tbsp) See #1
  • 5 oz unsalted butter, room temp (5/8 cup)
  • 3 oz molasses (by weight, or 1/4 cup) See #2
  • 1 large egg, room temp
  • 2 tsp finely grated fresh ginger See #3
  • 4 oz finely chopped candied ginger See #3
  • Optional small, shallow bowl of sugar for rolling balls of dough before baking.

Instructions
 

  • 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, approx 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 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 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.

Notes

  1. Dark brown sugar has around 2x the molasses of regular brown sugar. To make this with just white + molasses, we want approx 1.5 tbsp molasses to 180g of white sugar (approx 3/4 cup + 1 tbsp).
  2.  Density of molasses is approximately 1.45, so 3 oz = 85 g /1.45g/ml = 61 ml, which is 1/4 cup. MATH!
  3. Sub 1/2 tsp for the fresh ginger, and another 1/2 tsp for the candied plus you likely want to roll the dough balls in sugar.