Ginger Snaps

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Ginger Snaps in a Snap

Ingredients
• 9 1/2 ounces all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon kosher salt
• 7 ounces dark brown sugar
• 5 ounces unsalted butter, room temperature
• 3 ounces molasses, by weight
• 1 large egg, room temperature
• 2 teaspoons finely grated fresh ginger
• 4 ounces finely chopped candied ginger

Directions
Preheat the oven to 350 degrees F.
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove
and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle
attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses,
egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and
using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until
well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan
approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for
slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway
through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds
before transferring to a wire rack to cool completely. Repeat with all of the dough. Store
in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie
dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly
from the freezer as above.