Cookies

Ginger Snaps


Ginger Snaps
I like ginger snaps. I love the ginger snaps from Marks & Spencer. They’re real good – ahh spicy with plenty of ginger taste! It was then that I decide to bake my own ginger snaps cookies. You can read all about my first ginger snaps baking attempt in my personal blog. I referred to Alice Waters’ ginger snaps recipe in David Lebovitz’s blog.

There are many ginger snaps version but I think they almost always end up with the same taste and texture. This (the similarity) is what I found out when I tried Joy of Baking’s ginger snaps recipe in this post. Though both recipes differ from M&S’ ginger snaps, they’re still very good.

First gather all the dry ingredients in a bowl. I like to prepare the dry first and put it aside because they won’t react chemically unlike the wet.

Ginger Snap Dry Ingredient
A mountain of all purpose flour, baking soda, salt, ground cinnamon and ground ginger. Didn’t add ground cloves for I have none. For extra kick, you can add 1 teaspoon of ground black pepper.

Ginger Snap Dry Ingredient Mixed
Simply mix all the dry until they’re combined.

Cream butter and sugar (white and dark sugar) until creamy.

Ginger Snap Wet Ingredient
Next add molasses, egg and vanilla extract and beat until nicely combined.

Molasses
Molasses (unsulphured) that I bought from organic shop. Quite pricey.

If you find that molasses sticking to measuring cup is a nuisance like me (difficult to wash off), then apply a thin layer of butter on the surface of the measuring cup.

Ginger Snaps Add Dry Ingredient to Wet
Add the dry ingredients to the wet and mix with a baking spatula till combined.

Ginger Snaps Ready For Chilling
Cover the mixture with plastic wrap and chill for 30 minutes or more. If you like working with a slightly hardened dough you can freeze it for few minutes.

There are 2 methods (as far as I know) to mold ginger snap cookies. One being shaping the dough into a log -> chill/freeze it -> slice log into thin slices. Another method is to simply do nothing with the dough. Let it remain in the baking bowl -> chill/freeze it -> roll into 1 inch diameter balls -> flatten cookies with bottom of a glass.

Ginger Snaps Flats & Rounds
I’ve tried both methods and I like the latter best as rolling the dough into a ball and then flatten it will yield a perfect round shape. As for the log, it will not promise a perfect round. So if you’re into rustic & grunge look for the cookie then the log method is perfect. Haha

Ginger Snaps Center of attention
Coat the balls with sugar and flatten before lining them on baking paper.

Bake for 12-15 minutes. I like my cookies crispy so I baked for about 13-14 minutes.

Ginger Snaps
Crunch!

I prefer using Alice Waters’ ginger snaps recipe compared to Joy Of Baking as the first is one less sweet and baking time of 10 minutes will yield a perfect crunch ginger snaps. Whereas the ginger snap cookie recipe from Joy Of Baking that I used here is very sweet and I had to experiment with the baking time (spell: Lazy).

Yield 5 dozens.

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4 Comments

  • Reply keeyit October 25, 2009 at 8:39 pm

    I love cookies.. but i cannot take it now.. I must wait till my face ok then only i can eat cookies…

  • Reply Che-Cheh October 25, 2009 at 9:12 pm

    Keeyit, I read about your condition. Yes better not take cookies…heaty ya. Take care.

  • Reply Dawn October 31, 2009 at 1:44 am

    Oh yes, M&S ginger snaps are simply delish. Yours look tasty….maybe have to try it.

  • Reply Che-Cheh October 31, 2009 at 10:50 am

    Hi Dawn, I recommend you to try the one from David Lebovitz’s blog

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