Last week, I had a sudden urge to bake ginger snaps. However, due to a freaky heatwave where the temperatures out here jumped from the comfortable mid- to high 70’s Fahrenheit to an astounding high record temperature of 112F. Now that the temperature has dropped, I spent this weekend on a ginger snap baking spree.
I love ginger snaps, but I prefer to make them because they just taste better homemade with quality ingredients and because I really haven’t found any on the market that have the kind of ginger punch that I desire. I want my ginger snaps to be really gingery and enjoy biting into candied ginger bits.
I baked Saturday and Sunday using 2 different base batters. On Saturday, I made a base batch using a basic molasses cookie recipe I found a while back. Taste-wise, that first double batch turned out great – I made half plain, and half spiced. The only problem is that they were a little too fragile for shipping, because they’d break with a simple light jostle. I wanted to send some to my sister and a friend and having the cookies turn into crumbs en route just would not do (though I suppose they’d make a good ice cream topping).
Thus, I reworked my recipe on Sunday to make it a better cookie in both taste and hardiness for shipping and transport to my knit night. The result is a quadruple (!) ginger cookie that is great for
hoarding all to myself gifting and sharing. I think altogether from both baking days, I made about 5 dozen of the Super Gingery Ginger Cookies and about 4 dozen that are spiced with a clove mix.
And because I’m so nice, I converted my own chicken scratch and shorthand into something readable and am sharing my recipe with y’all! 😉 The following recipe has the option for you to make a spiced version as well.
Super Gingery Ginger Cookies
¾ cup organic unsalted butter, softened
1 cup organic brown sugar
1 organic cage-free egg
¼ cup organic molasses, unsulphured
1 ¾ tbsp fresh minced ginger
2 ½ cup organic whole wheat flour
2 tsp baking soda
2 tsp ground ginger powder
¼ tsp sea salt
¾ cup chopped crystallized ginger
¾ cup chopped non-crystallized candied ginger
Variation: Spiced Super Gingery Ginger Cookies (optional)
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp cardamom
- In a large mixing bowl, cream butter and brown sugar together with hand or standing mixer until light and fluffy. Beat in molasses, egg and fresh ginger.
- In another bowl, combine and mix flour, baking soda, ground ginger and sea salt. If you are making the Spiced version, also add in the cinnamon, cloves and cardamom. With your spatula or a large wooden spoon, stir the dry ingredients into the wet ingredients. Stir in chopped ginger. Chill dough, covered, in refrigerator for at least 1-2 hours.
- Preheat oven to 350F. Shape dough into 1” balls and place approximately 2” apart on a parchment-lined cookie sheet. Bake for 8-10 minutes until the cookies have flattened a bit, browned and starting to crack on the top. Cookies should be slightly crisp at the edges and soft and chewy in the center.
Additional Cooking Notes: To prevent the pieces from sticking together when chopping the non-crystalized candied ginger, which has the texture and stickiness of gum drops, toss them with about 1 tbsp of organic granulated sugar. If you want a softer, chewier cookie, shorten the bake time. Conversely, if you like your ginger snaps to have more snap, bake them a little longer. And of course, if you want them extra gingerly, but not super, reduce the chopped crystallized and candied gingers by ⅛ to ¼ cup each. If you can’t find the non-crystallized candied ginger (I got mine at Trader Joe’s), you can substitute it with the crystallized ginger. If you can manage to make your cookies last longer than a day, the ginger flavor tends to strengthen more after 1 or 2 days.
L-R: Non-crystallized candied ginger; Crystallized ginger; Grated fresh ginger.