Ginger Snap Cookies52 Reviews
“These use fresh ginger and candied ginger.” - by Kathleen Dickerson
Original recipe yields 8 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
- Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
Amount Per Serving (48 total)
- 148 cal
- 6.1 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"A good cookie, but I like the snap of a crunchier cookie. 2 things for this recipe--first, go to the oriental food section of the grocery store and you can buy the TyLing brand crystalized ginger for..." See more $1.99 for 3 OUNCES which is about 1/6th the price of what they sell in the spice aisle. Second, for a real spicy sweet bite, I added a TBS of cayenne pepper to the recipe--and everyone went crazy for them!"
"I couldn't find crystallized ginger in the local grocery store, so following one of the earlier reviews, I skipped the crystallized ginger and added extra fresh ginger (THANKS FOR THE ADVICE!). To red..." See moreuce to amount of fat, I used 1 cup of butter and 1/2 cup of applesauce, I don't think this changes the taste very much, 'coz it's still excellent. I extended the baking time to 15 mins though since I find 10 mins baking leave the cookies too chewy. Thanks for the recipe!!"
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