Description
Alton Brown’s ginger snaps deliver a perfect balance of crisp texture and warm spices. Bakers seeking a classic cookie with deep flavor and satisfying crunch will love this iconic recipe that brings comfort and nostalgia to their kitchen.
Ingredients
Scale
Main Dry Ingredients:
- 1 ¾ cup (220 grams) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
Spices:
- 1 tablespoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
Wet Ingredients and Extras:
- 1 cup plus 2 tablespoons (225 grams) dark brown sugar
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- 3 ounces (85 grams) molasses, about 4 tablespoons
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces (115 grams) finely chopped candied ginger, about ¾ cup
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two half-sheet pans with parchment paper, ensuring even coverage.
- In a medium mixing bowl, thoroughly combine the all-purpose flour, baking soda, ground black pepper, ground ginger, cardamom, ground cloves, and kosher salt using a whisk to distribute the spices evenly.
- Using a stand mixer fitted with a paddle attachment, cream the brown sugar and unsalted butter on low speed for 1-2 minutes until the mixture becomes light, airy, and slightly pale.
- Incorporate the large egg, freshly grated ginger, and molasses into the creamed mixture, beating on medium speed for approximately 1 minute until fully integrated.
- Reduce the mixer speed to the lowest setting and gently fold in the chopped candied ginger, mixing just until distributed. Gradually add the dry ingredient mixture, stirring until a cohesive dough forms.
- Using a 2-teaspoon-sized cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie approximately 2 inches apart to allow for spreading.
- Place the pans in the center rack of the oven, rotating halfway through baking. For chewier cookies, bake for 10 minutes; for crispier cookies, extend baking time to 12 minutes.
- Remove the pans from the oven and allow cookies to rest on the baking sheet for 30 seconds to set. Carefully transfer cookies to a wire cooling rack using a flexible spatula.
- Repeat the baking process with the remaining dough, utilizing each prepared baking sheet approximately twice to complete the batch.
Notes
- Room temperature ingredients create smoother, more consistent cookie dough.
- Gentle mixing prevents tough, dense cookies with potential gluten development.
- Customize baking duration for soft, chewy, or crispy edge preferences.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg