ISO the best Ginger Snap Cookie recipe
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.
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.
re: iL Divo
- 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.]
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
I too love Nabisco gingersnaps and don't know how to replicate them either.
I've made two different batches of gingersnaps over the last few days.
Both wonderful cookies, both very different.
Yesterday I decided to wing it and do a my version of a recipe I found online.
Since I have a "kitchen store" aka pantry full of new molasses, I was determined to make this house smell wonderful, mission accomplished.
So, I used 1/2 rasp grated fresh ginger, half dry powdered ginger, a good amount of it too, like a tbl of each, plus, black pepper, cloves [just a wee bit] nutmeg and allspice, cut back on the sugar called for in the OR as I don't care for really sweet cookies, used Crisco instead of butter simply because I was out of butter :0. Both batches, so good.
This is my favourite gingersnap recipe. It's a great recipe to make with kids, because the dough gets better as it is handled. Also, no eggs or dairy in them, for those who care about that. Fairly healthy, for a cookie. But delicious, and with a good crunch to them.
1 1/2 cups soft whole wheat flour
1 cup soft unbleached flour
1 cup Sucanat
OR 1/2 cup Sucanat and 1/2 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 cup light molasses
1/3 cup water
1/3 cup mild vegetable oil
Sift the dry ingredients together in a large bowl.
Warm the molasses, and mix the molasses, oil and water. I usually put them all together in one measuring cup, then heat them in the microwave until the molasses will dissolve easily into the water.
Mix the wet ingredients into the dry ingredients. The dough should be fairly stiff, and not sticky. If it is too soft and sticky, add a little more flour. Feel free to turn the dough out and knead it to incorporate the last of the flour. This dough is better once it has been worked for a while.
Preheat the oven to 350°F. Line a couple of cookie trays with parchment paper.
Roll out the dough to about 1/4" thick, and cut with cookie cutters. Place the cookies on the prepared cookie trays. Bake for 10 to 14 minutes until lightly browned and set. They will harden up more as they cool.
These are great--thin and delicate (and addictive!), but still chewy at the center.
3/4 c butter
1 c sugar (can use white or brown; I usually use brown)
1/4 c molasses
2 c flour
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
2 tsp baking soda
• Cream sugar and butter together. Add egg and molasses to batter.
• Combine flour, salt, spices, and baking soda.
• Add dry ingredients to batter and mix until smooth.
• Roll into 3/4"-1" balls and roll in granulated sugar. (A mini ice cream scoop works really well for balling the dough.)
• Bake on ungreased cookie sheet at 350 for 12-15 minutes. Let sit on cookie sheet for a minute or two, then remove to cooling rack.