Chewy and Crisp Ginger Snap Cookies

Ginger snap cookies were one of my mom’s favorite cookies, and one of the only ones she’d buy pre packaged at the store.  She insisted we made our own cookies, but this boxed variety was one of her guilty pleasures! I decided to try and create a homemade variety for my mom since it continues to be one of her favorite cookies.  This version uses a hefty amount of powdered ginger, fresh ginger, and candied ginger to really give it that kick you want in a ginger snap.  I personally like my ginger snap to be chewy in the middle and crispy on the outside, but if you like a real “snap”, then cook them a couple minutes longer.  I guarantee you won’t be able to eat just one of these! 

Ginger Snap Cookies Recipe

Preheat oven to 350 degrees.

Ingredients:

• 2 cups flour
• 1 ½ tsp baking soda
• ½ tsp ground cardamom
• ½ tsp ground cloves
• 1 tablespoon ground ginger
• ½ tsp salt (I used Kosher salt)
• 1 cup brown sugar, packed
• 1 cube + 1 tablespoon butter (9 tablespoons)
• ¼ cup molasses
• 1 egg
• 1 tsp finely grated fresh ginger
• ⅔ c chopped candied ginger (about 5 ounces)

Directions:

Combine flour, baking soda, salt, cardamom, cloves, and ground ginger.  Set aside.  Beat together the brown sugar and butter until light and fluffy.  Add the molasses, egg and fresh ginger and beat for another minute or so.  Next, mix in the fresh ginger until well combined.  Now slowly add in the dry ingredients that were set aside.  Mix these in until all is combined (the mixture will be a little sticky).

Using a small scoop (about 2 teaspoons), place scoops of dough about 2 inches apart on a parchment lined baking sheet.   

Bake for 10 minutes (more if you like them crispier).  Cool for 5 minutes on the baking sheet, then remove to a wire rack and cool completely.  This makes about 4 dozen cookies.