Gingersnap Cookies

Gingersnap Cookies

In the early days of commercial aviation, ginger cookies or “snaps” were often served during turbulence. I don’t know if they work, but they sure taste good.

Gingersnap Cookies

  • 9 1/2 ounces all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 7 ounces dark brown sugar
  • 5 ounces unsalted butter (at room temperature)
  • 3 ounces molasses (by weight)
  • 1 large egg (at room temperature)
  • 2 teaspoons fresh ginger (finely grated)
  • 4 ounces candied ginger (finely chopped)
  1. Heat the oven to 350 degrees F.
  2. Whisk together the flour, baking soda, ground ginger, cardamom, cloves and salt in a medium mixing bowl.
  3. Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the candied ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
  4. Using a 2-teaspoon-sized scoop, drop the dough onto a half sheet pan lined with parchment paper, approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for crisper cookies, rotating the pan halfway through baking.
  5. Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer.



Add yours
  1. 1
    Cindy Glatz

    These cookies are pretty good, however… the amount of cloves called for causes a very overpowering clove flavor! I will use half the cloves called for next time I bake these.
    Also, if you try to boil the sliced ginger on high heat for 20 minutes, as Alton Brown’s candied ginger recipe says to do, you will have a dry pan and burned ginger! The heat can be reduced to a simmer.
    The candied ginger is outrageously delicious! So much better than store bought! Glad I made the effort.

  2. 3

    Baking measurements should be by volume for powders, they should be by weight. There’s about 10 different ways to get 1 cup of flour, so it’s just not precise. Spend $10 at walmart and get a cheap digital scale. It will make every baking recipe turn out a lot better.

  3. 5

    My son and his girlfriend made these last weekend. They were so fabulous we served them as desert with some vanilla ice cream for our dinner company that evening. Crunchy, chewy, and full of flavor

  4. 12

    Well, I think the Mythbuster boys proved that ginger helps with motion sickness. I do love me some ginger things … cookies, beer, bread. But then I am always looking to quell the queasies; this planet, I tell you!

    • 13

      I discovered that you can suck on crystallized ginger bits for pregnancy nausea, and I’ve eaten it ever since. Ginger tea with honey also works well for me to ward off colds and sore throats, so I always have some form of ginger on hand, especially in the winter.

  5. 14

    First… These look amazing and will be on the list for this year… Second I’m sure they worked well for tummy problems as ginger tea is The Best cure for ick tummy

  6. 20
    sharron lawrence

    I’m sure I once saw you do a show about ginger, and you made some ginger cookies that did not have molasses, or at least contained very little, can’t find them in any of your good eats books. did I just imagine it? thanks.

  7. 21
    Gary S

    Mr. Brown – In reviewing your awesome Gingersnaps recipe thankfullyl posted online, a question percolated for me. Why is it preferred to only measure some dry ingredients by weight when it comes to baking? For example, in the Gingersnaps recipe, flour, sugar, molasses, candied ginger, and butter are weighed. However baking soda, spices, salt, and fresh ginger are not weighed. Is there a universal guide/rule on understanding the importance of weighing some ingredients and not others? Much thanks in advance! 🙂

    • 22

      Unless you have a good digital scale that handles single grams or down to less than 1/8th of an ounce you’re going to have a hard time weighing something like a tablespoon of ground ginger. A quick search says it weighs something like 5.2 grams or .18 of an ounce(!) at least that’s what I’ve always figured!

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