Ginger Snaps

ginger snap

Look… I dont even like gingersnaps. But somehow the other day, I was craving them. And  these totally did the trick… (But i will say that there wasn’t a lot of snap in mine.) Original recipe from smitten kitchen….. I’ve edited for my tastes below.

(Yields about 4 dozen)


  • 2 1/4 cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking soda
  • 1/2 teaspoon (2 to 3 grams) table salt
  • 3 teaspoons (6 grams) ground ginger
  • 1 teaspoon (2 grams) cinnamon
  • 1/2 teaspoon (1 gram) allspice
  • 1/4 teaspoon ground white pepper [didnt have/didnt use/didnt miss it]
  • 2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
  • *a bit less than 1/2 cup (100 grams) granulated sugar
  • *a bit less than 1/2 cup (96 grams) light brown sugar
  • 1 large egg
  • 1/3 cup (79 ml) unsulphured molasses

*a note about the sugar… I’m a big fan of less sugar in all of my baking so i’m always changing amounts. This time I tried 1/4 cup of both sugars and they came out… good…. but could definitely stand a bit more sugar, even by my standards, so i changed the measurement to “a bit less than”. Original recipe used 1/2 cup of both so proceed as you wish.


  1. In a medium bowl, whisk together the flour, baking soda, salt and spices.
  2. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined.
  3. Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.
  4. Transfer your cookie dough to a bowl. “Chill in fridge for at least two hours, until firm.” […said the original recipe. I rolled my eyes and made them right away and wasn’t sad about that in the end. Maybe sometime i will have the patience to wait]
  5. Preheat oven to 350°F (180°C). Make dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper. Bake for 10 to 15 minutes, which is a long range. In the 10 to 12 range, the cookies will be softer. In the 13 to 15 range, a bit snappier. In both cases, you’ll want to leave them on their baking sheets for long enough that they’re firm enough to be transferred to a cooling rack with a spatula, anywhere from 2 to 5 minutes. Cool cookies completely before packing up.


tags:  dessert, less sugar, lower sugar


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