Cooking with Alison

The Best Ginger Snaps (Ginger Molasses Cookies)

In Cookies on November 27, 2010 at am

A few months ago, my sister requested ginger molasses cookies or gingersnaps, so I did some recipe testing and discovered the best recipe just in time for the holidays.  All of the other cookies that I made tasted fine, but none of them blew me away.  This recipe, however, produced the most amazing crunchy and chewy texture.  Everyone that tried them Loved them.  I don’t think I’ve ever seen Ed and Krystal eat so many cookies in one sitting.  Furthermore, my housemate – who is as critical as I am about food – asked for the recipe; and my little brother – whom I almost never hear from – texted me just to say, and I quote, “Man Alison, great cookies”.  That may have been the best compliment I have ever received.  😉


Best Ginger Snaps (Ginger Molasses) Cookies

makes 4 dozen; adapted from 17 and Baking

2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
pinch of salt
1 cup packed light brown sugar
1/4 cup molasses (I used Crosby’s fancy molasses)
3/4 cup canola or vegetable oil (I used vegetable oil)
1 large egg
approximately 1/2 cup raw cane sugar for rolling (or another coarse grained sugar)

In a medium sized bowl, sift together the flour, baking soda, cinnamon, ground ginger, ground cloves, and salt and set aside.  In a stand mixer bowl, beat together the brown sugar, molasses, oil, and egg until smooth.  Then, on low speed, mix in the dry ingredients until combined and the dough comes together nicely.  Gather the dough, shape it into a flat disc, cover it with plastic wrap, and chill the dough in the refrigerator for 40 minutes to 1 hour.

Preheat the oven to 375 F.  Pinch off heaping tablespoonfuls of dough and use the palms of your hand to roll them into smooth balls, about 1 1/4 inch in diameter (smaller than golf balls).  Then roll the balls in the raw cane sugar and place them on a silpat (silicone) mat lined baking sheet 2 inches apart.  Keep the dough in the refrigerator between batches.  Bake for 7 or 8 minutes (9 minutes if you want the cookies to be crunchy all the way through).  Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.  They will harden as they cool.  The outsides will be beautifully crunchy and the insides will be amazingly chewy.  These cookies are the best on the first day.  After that, the flavour will still be great, but the texture may get a little denser.  Store them at room temperature in an airtight container to preserve the chewiness or loosely covered to keep them crunchy.

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  1. Made them just now and had two! Totally yummy!! And so easy to make. Thank you!!

  2. i love the sugary crackly crusts these have! these look delicious!

  3. Hey Alison,

    I made these cookies a while ago – and they were true to your word – the best!! keep up the good work!! and have wonderful christmas!
    Gen

  4. love ginger snaps, like your recipe. i was on the search for the ultimate recipe that gave you a great snap and crunch. For the holiday season ginger seems to be getting more popular.
    Nice recipe

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