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Feb 24, 2006 01:15 PM

ISO the best Ginger Snap Cookie recipe

  • k

I am making several batches of cookies for 4 gentlemen.
They are in concert and I'll be attending.
I can't find just the right recipe for a truly wonderful ginger snap. Anyone have one? I love Nabisco brand ginger snaps. If you can help me, I will appreciate it. Thank you.

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  1. Google up Grasmere Gingerbread, you will find several sites which want to sell it to you but scroll down and you will find a recipe. It is not a cake type gingerbread but more like shortbread. It is delicious. Also the Gingered Shortbread at Epicurious is great. I roll it out and cut out squares or rounds of it and bake untl just tinged with color. The recipe suggests making one big round and cutting it while it is hot but I prefer making individual cookies. Use good quality unsalted butter and people will fight over the crumbs. Sometimes I drizzle 70% melted dark choclate over it and that is good too.

    5 Replies
    1. re: Candy

      in the Sara Moulton cookbook she has a recipe for SPice balls YUMMY and EASY

      1. re: Candy

        in the Sara Moulton cookbook she has a recipe for SPice balls YUMMY and EASY

        1. re: Candy

          I did not find a recipe at Grasmere...(if someone does, please post the link)

          1. This is probably the best recipe for ginger snap cookies that I have ever tasted and I don't like ginger snaps...
            Please read the story behind this recipe.

            4 Replies
            1. re: mochi-mochi

              Wow...those look and sound amazing, and the story was so funny...thanks so much for sharing...that's going into the "to make soon" file!

              1. re: Aaron

                Make the dough and keep it in the freezer! Do it NOW! lol I try to keep a brick of it in the freezer at all times. So delicious.

                1. re: iL Divo

                  CP Gingersnaps

                  - 8 oz (220g) salted butter
                  - 1 1/4 cup + 2 Tbsp (280g) sugar
                  - 1/2 tsp vanilla extract/paste
                  - 2 small eggs or 1 1/2 large eggs
                  - 1/3 C (114g) molasses
                  - 3 C (360g) all-purpose flour
                  - 2 1/2 tsp baking soda
                  - 2 1/2 tsp cinnamon
                  - 2 1/2 tsp ground ginger
                  - 1/8 tsp ground black pepper

                  (Yields about 70 cookies.)

                  Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat again. Add molasses and beat until well incorporated.

                  Sift together the dry ingredients and add into the mixture. Mix until it all just comes together. Line a 9" x 5" (22 x 12 cm) loaf pan with plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the pan, pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

                  Preheat the oven to 180°C (360°F) and line a cookie sheet with parchment paper.

                  Remove dough from the pan and unwrap from one side. Slice the "brick" into very thin slices, no more than 1/10" (2mm). Place the slices on the cookie sheet (give them a little room, they will expand) and bake for 12 to 15 minutes, until the edges turn brown to dark brown (depending on how cooked and crispy you like them). Turn out on a rack to cool completely.

                  [Recipe originally provided by Renee.]

              2. The Cook's Illustrated recipe for ginger cookies is outstanding. I also have a recipe that includes candied ginger that is really, really yummy. It makes a chewy cookie. If you're interested, please send me an e-mail, and I will send you the recipe: mariko [at] supereggplant [dot] com

                1. We enjoyed Sherry Yard's version linked below. A little darker and deeper than Nabisco.