Ginger Snap Cookies are a spicy delight. The addition of fresh and candied ginger gives them a fantastic flavor boost.
I really love ginger so I put 5 ounces of finely chopped crystallized ginger into my cookies. You may use more or less as you like.
They may be chewy or snap apart crisp. You may eat them warm or if you are patient enough let them cool. Each and every bite will have lots of fragrant chewy bits of ginger in it.
If you weight the ingredients the cookies will turn out perfect every time.
9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 tablespoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon 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 finely grated fresh ginger
4 ounces finely chopped crystallized ginger
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper.
In a medium mixing bowl mix together the flour, baking soda, ground ginger, cardamom, ground cloves and salt. Combine until fully blended.
Place the brown sugar and butter into a mixing bowl and beat on low speed until light and fluffy. This should take 1 to 2 minutes. Next add the molasses, egg, and the fresh grated ginger. Beat this mixture on medium for 1 minute. Add the crystallized ginger and stir with a spatula to combine.
Add the flour mixture to the ginger mixture and stir until well combined.
With a 2 teaspoon sized
scoop, drop the dough onto a parchment lined cookie sheet approximately 2 inches
Bake the Ginger Snap Cookies on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crispy cookies. Be sure to rotate the pan halfway through cooking for even browning.
Remove the Ginger Snap Cookies from the oven. Leave them on the cookie sheet for about one minute. Transfer them to a wire rack to cool completely.
Repeat with all of the remaining dough.
If any remain after the first few hours; store in an airtight container for up 10 days.
This dough freezes well so scoop and freeze the cookie dough on a sheet pan. Once frozen place the shaped dough into a freezer bag and return to the freezer until needed. Allow to thaw completely before baking. Bakes as instructed.
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