This is a lovely, warming recipe.
Makes 67
- 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 clove
- 1/2 teaspoon kosher salt
- 7 ounces dark brown sugar
- 5 ounces unsalted butter (over half a stick), at room temperature
- 3 ounces molasses, by weight
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied / crystalized ginger
- Coconut sugar, for sprinkling, optional
- Mixer
- Extra bowl (for dry)
- Small scooper (2t)
- spatula
- Teaspoon
- 1/2 teaspoon
- cooling rack
- Get butter & egg to room temp. (Warm water in microwave, then place egg and butter near).
- Chop candied ginger, then fresh ginger.
- Preheat to 350°F (370 for our oven)
- Mix flour, baking soda, spices, salt in a separate bowl
- Whip sugar and butter in mixer until fluffy and lite, 1-2 min. Start slow, then speed up.
- Add molasses, egg, fresh ginger. Mix 1 min on medium.
- Add candied ginger, stir to combine
- Add dry ingredients, stir to combine.
- Scoop dough, keeping 2 inches apart. Rows of 4, then 3, to make 21-25 per sheet tray, without overlapping.
- Bake 15.5 min for crisp (but can do 12 min for soft, we prefer crisp).
- Wait 30 seconds before transferring OR Sprinkle with coconut sugar and then transfer.
- Let your partner taste and say how amazing you are. Relish in the fact that you are one step closer to getting your $#@! Holiday presents out the door, even though you say every year that you are going to start early, but never do.
based off of https://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe2-1962290