Imen Dridi Ginger Snaps by Alton Brown is a tasty treat consisting of aromatic spices, molasses, and three kinds of ginger and is ready in 45 minutes!
Try More Alton Brown Recipes:
🤎 Why You’ll Love This Ginger Snaps Recipe:
- Bold flavors of ginger, cardamom, and cloves.
- Balanced sweetness from molasses and brown sugar.
- Versatile texture—crisp or chewy, your choice.
âť“ What Is Alton Brown Ginger Snaps Recipe?
Alton Brown Ginger Snaps Recipe combines fragrant spices, molasses, and three types of ginger for a uniquely flavorful treat. Perfect for holiday gatherings or cozy nights in.
🥚 Alton Brown Ginger Snaps Ingredients
- 1 3/4 cup plus 3 tablespoons all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons dark brown sugar
- 10 tablespoons unsalted butter, at room temperature
- 3 ounces molasses (by weight), about 4 tablespoons
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied ginger, about 3/4 cup
🍪 How To Make Alton Brown Ginger Snaps
- Turn the oven on to 350 degrees Fahrenheit. Prepare two half-sheet pans by lining them with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, pepper, ground ginger, cardamom, cloves, and salt.
- In a stand mixer with the paddle attachment, cream the brown sugar and butter for about a minute or two on low speed, or until the mixture is light and fluffy.
- Beat for 1 minute on medium speed after adding the egg, fresh ginger, and molasses.
- Reduce the mixer’s speed to “stir,” and gradually include the candied ginger until it’s barely incorporated. Toss the dry ingredients into the wet mixture and mix thoroughly.
- Drop the dough onto the prepared half-sheet pans, about 2 inches apart, using a 2-teaspoon-sized scoop.
- Rotate the pan halfway through baking if you prefer slightly chewier cookies (10 minutes) or crispier cookies (12 minutes) baked on the middle rack of the oven.
- Take the pan from the oven and let the cookies cool for 30 seconds before moving them to a cooling rack. Continue rolling out all of the dough. Every pan will be used about twice.
đź’ Recipe Tips
- Ensure butter and egg are at room temperature for proper creaming.
- Don’t overmix after adding dry ingredients—just until combined.
- Adjust baking time for preferred cookie texture.
🍨 What Goes Well With Ginger Snaps?
Ginger Snaps cookies combine excellently with a cup of hot tea or coffee, or alongside vanilla ice cream for a delightful dessert.
🎚 How To Store Leftovers Ginger Snaps?
- At Room Temperature: Keep leftover ginger snaps in a suitable bag for up to one week.
- In The Fridge: Leftover ginger snaps can be refrigerated in a sealed container for up to 10 days.
- In The Freezer: Freeze leftover ginger snaps in a sealed bag for up to 3 months. Let thaw in the fridge before eating.
🥵 How To Reheat Leftovers Ginger Snaps?
- Oven: Warm leftover ginger snaps in a preheated oven at 350°F for 3 to 5 minutes.
- Microwave: Heat leftover ginger snaps on a microwave-safe plate for 10 seconds.
- Air Fryer: Crisp up leftover ginger snaps at 325°F for 5 minutes.
FAQs
Why didn’t my ginger snaps crinkle?
Your ginger snaps may not crinkle due to inadequate oven heat ensure proper temperature for optimal texture and appearance.
What’s the difference between ginger snaps and ginger cookies?
Ginger snaps are often rolled into balls, while gingerbread is rolled out and cut into shapes, differing in texture and presentation.
What can I use instead of molasses in ginger snaps?
Substitute molasses in ginger snaps with honey, maple syrup, dark corn syrup, sorghum syrup, golden syrup, brown sugar, black treacle, or simple syrup.
Why did my ginger snaps go flat?
Your ginger snaps may have gone flat due to excess liquid in the dough. Adjusting ingredients can help maintain the desired shape.
Try More Alton Brown Recipes:
Alton Brown Ginger Snaps Nutrition Facts
Amount Per Serving
- Calories 120
- Total Fat 2.5g
- Sodium 190mg
- Potassium 55mg
- Total Carbohydrate 23g
- Dietary Fiber 0g
- Sugar 11g
- Protein 1g
Alton Brown Ginger Snaps
Description
Ginger Snaps by Alton Brown is a tasty treat consisting of aromatic spices, molasses, and three kinds of ginger and is ready in 45 minutes!
Ingredients
Instructions
- Turn the oven on to 350 degrees Fahrenheit. Prepare two half-sheet pans by lining them with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, pepper, ground ginger, cardamom, cloves, and salt.
- In a stand mixer with the paddle attachment, cream the brown sugar and butter for about a minute or two on low speed, or until the mixture is light and fluffy.
- Beat for 1 minute on medium speed after adding the egg, fresh ginger, and molasses.
- Reduce the mixer’s speed to “stir,” and gradually include the candied ginger until it’s barely incorporated. Toss the dry ingredients into the wet mixture and mix thoroughly.
- Drop the dough onto the prepared half-sheet pans, about 2 inches apart, using a 2-teaspoon-sized scoop.
- Rotate the pan halfway through baking if you prefer slightly chewier cookies (10 minutes) or crispier cookies (12 minutes) baked on the middle rack of the oven.
- Take the pan from the oven and let the cookies cool for 30 seconds before moving them to a cooling rack. Continue rolling out all of the dough. Every pan will be used about twice.
Notes
- Ensure butter and egg are at room temperature for proper creaming.
Don’t overmix after adding dry ingredients—just until combined.
Adjust baking time for preferred cookie texture.
