Recipe by Kathleen Dickerson
"These use fresh ginger and candied ginger."
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1 1/2 cups
packed brown sugar
4 1/2 cups
unbleached all-purpose flour
grated fresh ginger
chopped crystallized ginger
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 $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!
First of all, do not add 1 Tbs. of cayenne as someone said before. They were way to spicy even for the adults. I had to throw the whole batch away. These came out very doughy. Not chewy or 'snappy'. I am cooking at high altitude, but I made adjustments. I was disappointed. I tried them three times hoping for success, but they just weren't what I was looking for.
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 reduce 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!!
If you love ginger, these are the cookies for you! They give you the full, spicy bite of ginger by using it in all three forms. I had to cook them a little longer than instructed to get them to the crispy "snap" stage, but they are equally good if you make them chewy.
This recipe is good, but it can be seriously pumped up into an adult taste treat. Use 1 cup fresh minced ginger in addition to 1 cup crystalized ginger, decrease powdered ginger by 1 teaspoon and replace with fresh ground black pepper, add 1/2 teaspoon cloves. Amazing. If this is really for adults, macerate the fresh ginger in a couple of tablespoons of vodka, brings out yet another level of flavor. My next twist will be to add cayenne pepper, haven't tried it, but just wait....
I'm giving this 4 stars instead of 5 only because they just aren't as good as my grandma's.
This recipe makes a humongous amount of cookies. I will definitely half it next time.
When reading other reviews I noticed people talking about the expense of candied ginger. It's really easy to make at home. Cook 1 cup pureed ginger and 3 cups of sugar over medium-low heat. After the sugar melts you can add some ghee (clarified butter, but regular butter will work too) and spices such as cardomom or allspice. Let the mixture boil for a few minutes while stirring constantly then pour into a shallow pan to set. YUMMY! We keep it on hand all the time for upset stomach.
This is truly a wonderful ginger snap cookie. It is soft and very flavorful. The crystalized ginger is expensive - but it adds a lot of zing. I used less than the recipe calls for simply because it is expensive. I made several batches of these for Christmas. I rolled the dough into balls, rolled in sugar and froze uncooked. They bake up beautifully right from the freezer and make for a lovely plate for company.
Crystallized ginger is expensive, I first made these for a Christmas cookie exchange and didn't want to go to the expense of the crystallized ginger, so feel free to leave it out, it is "non-essential", don't skimp on the powdered or fresh ginger to give them a nice "snap" and decorate with a confectioner's sugar (a little water and white confectioner's suger to a pasty consistency)piped on in stars, swirls or whatever suits you...they were a hit! (Ginger tends to be an adult taste but kids like em too!)
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Snap Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 55
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