Ginger Snaps

Name: Ginger Snaps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 113 grams finely chopped candied ginger; 198 grams dark brown sugar; 1 large egg, room temperature; 269 grams all-purpose flour; 2 teaspoons finely grated fresh ginger; 1 teaspoons ground cardamom; 1 teaspoons ground clove; 1 Tbsp ground ginger; 1 teaspoons kosher salt; 85 grams molasses, by weight; 142 grams unsalted butter, room temperature

Ginger Snaps might be just the dessert you are searching for. This recipe serves 48. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 72 calories. A mixture of kosher salt, ground ginger, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Ingredients you will need

Baking Soda

Cardamom

Ginger

Clove

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Whisk

Oven

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, 1 to 2 minutes.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Stand Mixer

Bowl

Add the molasses, egg and fresh ginger and beat on medium for 1 minute.

Ingredients you will need

Fresh Ginger

Molasses

Egg

Add the crystallized ginger and using a rubber spatula, stir to combine.

Ingredients you will need

Candied Ginger

Equipment you will use

Spatula

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.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

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.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Cookie Dough