The Holiday Season Wrapped Up Into One Cookie: The Ginger Snap

2Photo: Megan Fleiner/Courtesy of Food52.
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If the holidays could be condensed into a single baked good, I think it would be a ginger snap. They're full of warm spices, sweetened with rich molasses, and perfect served warm with a glass of milk. One bite and I am instantly transported to a spot in front of the fireplace, stockings hanging overhead.
This recipe gives you a triple dose of ginger — ground, fresh, and candied. Each one contributes a slightly different flavor variation, yielding the perfect amount of spice. I like the whole wheat flour and light brown sugar combination the most, but you can swap all-purpose flour or dark brown sugar if that’s what you have on hand.
1Photo: Megan Fleiner/Courtesy of Food52.
If you are in the mood to dress these cookies up for a dinner party dessert, I would suggest making ice cream sandwiches with cinnamon ice cream — you will not be sorry!
Ginger Snaps
Makes about 3 1/2 dozen cookies
1 3/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
1 1/4 sticks (10 tablespoons) unsalted butter, a room temperature
3 ounces unsulfured molasses
1 large egg, at room temperature
1 tablespoon grated fresh ginger
5 ounces candied ginger, finely chopped
Demerara sugar, for coating
3Photo: Megan Fleiner/Courtesy of Food52.
When you are ready to bake the cookies, preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl. For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar. Place each dough ball on the lined baking sheet, leaving a few inches between each one.
4Photo: Megan Fleiner/Courtesy of Food52.
Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one). Let cool on the baking sheet for one minute, then transfer to a cooling rack to cool completely.
5Photo: Megan Fleiner/Courtesy of Food52.
These cookies will keep, covered, for one week.
This article was originally published on Whole Wheat, Triple-Ginger Ginger Snaps.

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