Triple-Ginger Gingersnaps Recipe
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons minced fresh gingerroot
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons finely chopped crystallized ginger
- 1/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and fresh ginger.
- 2. Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate 1 hour or until easy to handle.
- 3. Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment paper-lined baking sheets.
- 4. Bake 10-12 minutes or until set. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 4 dozen.
1 cookie: 70 calories, 3g fat (2g saturated fat), 11mg cholesterol, 86mg sodium, 11g carbohydrate (7g sugars, trace fiber), 1g protein Diabetic Exchanges:1/2 starch, 1/2 fat
Reviews for Triple-Ginger Gingersnaps
"I like this WAY better than all my other gingersnap cookies. However I highly prefer soft cookies to hard cookies. These are nice and soft, to die for! Not hard. Didn't have problems with them getting to flat like some others posted. Great ginger flavor. Huge hit with everyone I've served them to."
"I refrigerated my dough over night and then baked them the next morning. They spread out way too thin and were rather greasy. Unfortunately, I will not make them again."
"I actually really liked these cookies. They are a soft cookie, so I would not refer to them as a gingersnap. They have a buttery flavor and although they turn out very flat, I would most definitely make these again."
"Flavour was nice but the texture of the cookie was very disappointing. Even though I made sure the dough was very cold, the batter spread too much in the oven, resulting in a flat, soft cookie. Not the texture I like in a gingersnap cookie. I like a gigersnap cookie that is crispy and "snaps" when you break it, these were far too flat and soft to be crispy. I also found the cookie to be rather greasy, which I do not like in a gingersnap. Unfortunately I will not make this recipe again."
"Excellent. Very gingery - just what I want in a gingersnap."
"These cookies were pretty disappointing. The cookies turned out very flat, and I don't like flat cookies. My dough chilled in the fridge for about 1 1/2 to 2 hours before I started rolling them, so it's not as if I didn't chill them long enough. They were much more appealing when I dipped them half-way in almond bark and sprinkled them with red sugar sprinkles like the recipe suggested. I liked that idea a lot, and I will use that idea again. It made them look extra special and festive. The cookies were very sweet with the almond bark, and I'm surprised I'M saying something is too sweet, since I have a high sweet tolderance. I think because the cookies were so thin with the coating of almond bark, it made them really sweet. I will say it's better to dip smaller, firmer cookies in the almond bark compared to larger and/or softer cookies. I like soft cookies, so with batches 2 and 3, I baked them for less time, which wasn't a good idea. When I would dip those cookies, they just wanted to bend with the weight of the almond bark. As far as a gingersnap cookie, I won't be making this recipe again, and I will just use my other recipe."