snappy ginger snaps

Name: Snappy Ginger Snaps
Prep time: 10 min
Cook time: 10 min
Yield: 5
Cuisine: German
Ingredients: 2 cup(s) all purpose flour; 1 3/4 tablespoon(s) ( around 5 teaspoons) ground ginger; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) white pepper or black pepper ( i used white); 1/4 teaspoon(s) salt ( omit if using salted butter; 1 1/2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) baking powder; 3/4 cup(s) softened unsalted butter ( you may use salted butter. do not forget to omit salt from the ingredients in the recipe.); 3/4 cup(s) granulated sugar; 1/4 cup(s) packed light brown sugar; 1 - egg; 1/4 cup(s) dark mollasses; 1 teaspoon(s) vanilla extract; 2 ounce(s) candied or crystalized ginger chopped; ## SUGAR FOR COATING; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) ground ginger

(1 RATING)

44 Pinches 9 Photos

Nor Mac

Northern, MA

Updated on Jul 7, 2018

This is my updated version of a very delicious ginger snap cookie. I replaced the shortening with butter. I added more ginger, I added pepper for a slight kick. I also reduced the baking soda. Which was over powering in the original. I replaced some soda, with baking powder. I reduced the salt. I added some vanilla extract, candied ginger, and added brown sugar to the recipe. This made the cookie not only crisp. They are also a little chewy. They are crisp and chewy. Ginger snap. I hope you enjoy them as much as my family does.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 5 dozen small cookies

Ingredients

2 cups all purpose flour
1 3/4 tablespoons ( around 5 teaspoons) ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper or black pepper ( i used white)
1/4 teaspoon salt ( omit if using salted butter
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 cup softened unsalted butter ( you may use salted butter. do not forget to omit salt from the ingredients in the recipe.)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 - egg
1/4 cup dark mollasses
1 teaspoon vanilla extract
2 ounces candied or crystalized ginger chopped
SUGAR FOR COATING
1/2 cup granulated sugar
1/2 teaspoon ground ginger

How To Make snappy ginger snaps

Step 1

Pre-heat oven to 350°. Parchment line a baking sheet.

Step 2

Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
Step 3

In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
Step 4

Add in the egg. Mix in egg thoroughly.
Step 5

Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
Step 6

Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
Step 7

Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
Step 8

Roll balls in sugar mixture.
Step 9

Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.
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