Ginger Snaps for Adults

March 17, 2010 · 20 comments

filed in: Bakery,Desserts

Ginger Snaps for Adults

Cookies addictions happen to the best of us and show no mercy once we’re hooked. Some of us have “Toll House” cravings at odd hours and maintain a special chocolate chip stash in the pantry to be ready for them. Other poor souls must get their annual fix of Thin Mints, Samoas, or Do-Si-Dos by tracking down elusive Girl Scouts. For others still, French-style macarons bring on ooh-la-la urges that simply must be satisfied NOW. And my own form of cookie madness? I confess that ginger snaps, the crisper and zippier the better, are my particular weakness.

My aim in this recipe was for an adult-style ginger cookie with a very spicy snap to it. The recipe borrows Alton Brown‘s superb idea of including three forms of ginger as ingredients — fresh, dried, and candied — for added zing. And to complement and add complexity to the ginger flavor of this cookie, I experimented with and then settled on a combination of sweet spices that I think works particularly well: cinnamon, cloves, nutmeg, allspice, and coriander seed. The result satisfies my own cookie dependency. What’s yours, and how do you cope with it? I, for one, am not ready for rehab just yet.

ingredients

1 cup whole wheat flour, unsifted
1 cup unbleached white flour, unsifted
1 teaspoon baking soda
1/4 teaspoon salt
5 teaspoons ground (dried) ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground coriander seed
1/4 teaspoon ground allspice
1/2 cup butter, at room temperature
3/4 cup brown sugar
4 tablespoons molasses
1 large egg, at room temperature
1 teaspoon balsamic vinegar or lemon juice
1 tablespoon fresh ginger, peeled and chopped
1 cup candied ginger, chopped
(optional) granulated white or brown sugar (for coating the cookies), placed in a shallow dish

preparation

  1. Preheat the oven to 350 degrees F. and position two oven racks in the middle portion of the oven. Line two large baking sheets with parchment paper, cut to fit, and set aside.
  2. Sift the flours, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, coriander, and allspice into a large bowl. Whisk until well blended and set aside.
  3. In a food processor or chopper, pulse the fresh and candied ginger together until finely minced. Set aside.
  4. In a large mixing bowl, beat together the softened butter, brown sugar, and molasses for one minute until well blended. Add the egg and balsamic vinegar (or lemon juice) and beat for approximately two minutes until the mixture is light and fluffy. Beat in the the minced fresh and candied ginger.
  5. Stir the sifted dry ingredients into the butter/sugar/egg mixture until well combined.
  6. One tablespoon at a time, roll the cookie dough between your palms into one-inch balls, lightly dust them with the reserved granulated sugar (or not, if you prefer), and place the balls on a baking sheet, spaced three inches apart.
  7. Bake in the preheated oven for approximately 15-18 minutes, depending on the degree of cookie crispness preferred (I opt for the longer cooking time). Remove from the oven, allow the cookies to rest on the baking sheet for two minutes, and transfer to wire racks to cool. Makes approximately 3 dozen cookies.

notes:
·   In the US, candied ginger can be hard to locate except during the Christmas holiday season. I find that Harry & David stocks it year-round.
·   Ginger is cheap and easy to grow if you live in an area with a warm climate. Just snap off a firm, heathy node of store-bought ginger that has a “nubbin” on it (a former stem); suspend it, using toothpicks, with the “nubbin” facing up over a glass of water; wait for roots to develop; and plant it in the garden or a large pot. Voila! It makes a good project for kids even if you live in an area with frigid winters. The greenery of ginger plants is shown in the post photo above.

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{ 20 Comments...read them below or add one }

Jane Bonacci September 6, 2010 at 4:08 pm

I have a real weak spot for ginger cookies, especially when they really “snap”! Thanks for sharing this recipe. I’ll add it to my Must-Try file!!

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HoneyB March 30, 2010 at 6:55 am

The cookies look awesome (great photos!). I love ginger cookies myself….great recipe!

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Reeni March 29, 2010 at 7:51 pm

These have wonderful ‘kicks’ of flavor in them! And some unique ingredients for a cookie. I bet they are just delicious with a cup of tea. I don’t often get cookie cravings – they usually involve oats and chocolate chips when I do.

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Jennie March 28, 2010 at 8:15 pm

Oh yum!!! I can see why you think these might need little angry faces on them ;) I had planned on making Easter treats this week, but I might have to make an exception!

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Katrina March 27, 2010 at 11:41 am

I was on a huge ginger cookie kick over the holidays. I will have to try these. I still have some candied ginger from the holidays. I’ll need to check to see how “fresh” it is.

I’d have to say chocolate chip cookies are my fave/nemesis, but I must have tried a dozen ginger cookies over the holidays! These look great.

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Aileen March 23, 2010 at 3:00 pm

Your passion for food is commended ! My blog just received the Sunshine Award and I am passing it along to you ! http://400caloriesorless.com/?p=2383

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Barbara March 23, 2010 at 5:05 pm

Wow and thanks so much Aileen!

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Linda- Kitchen Therapy March 22, 2010 at 9:27 pm

Wow, these are flavorful!! Love ginger, in all forms.

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Barbara March 23, 2010 at 8:23 am

Thanks, Linda. You have truly amazing (no hyperbole here!) blogs at http://blog.kitchentherapy.us/ and http://www.caringbridge.org/.

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Barbara March 21, 2010 at 5:29 pm

Thanks Megan, Deeba, Heather, Michelle, and Mixbakestir. I’m way more low-brow than Michelle; any time works for me.

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mixbakestir March 21, 2010 at 5:24 pm

I love ginger snaps and make them every so often. I like the idea of the balsamic vinegar and coriander additions and am looking forward to trying this recipe. Thanks for sharing!

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Michelle March 21, 2010 at 4:56 pm

Love Ginger Snaps with a cup of tea and good book!

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Heather Davis March 21, 2010 at 12:25 pm

Barbara ginger snap cookies are one of my fav. Will definitely have to try this recipe. They look so perfect!

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deeba March 21, 2010 at 11:49 am

Oh Barbara … these are pretty as they are perfect! I love how good they ‘crackled’ up!

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megan March 21, 2010 at 11:18 am

I love that it used a 3 ginger forms. They sound and look delicious. all cookies are my weakness!

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Barbara March 20, 2010 at 4:01 pm

Many thanks Chocolate Shavings, Winnie, Amanda, and Rebecca. I’m such a sucker for ginger snaps that I’ve already eaten all the ones I made. Perhaps I would be wise to substitute another habit: a daily work out at the gym!

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rebecca March 20, 2010 at 2:41 pm

wow love ginger cookies, and wow great photo, Rebecca

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Amanda March 20, 2010 at 9:55 am

These are really beautiful. The crackles are just perfect!

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Winnie March 19, 2010 at 11:30 am

Complete gorgeous! I love ginger cookies- all of the flavors here look so interesting and I bet the end result is fantastic!

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chocolate shavings March 18, 2010 at 12:42 pm

Those look delicious!

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