I spent part of my summer hanging out with my dad in his cute little house in Milwaukee, Wisconsin. We have bonded a lot through food over the years and without fail, my dear ol’ always requests that we bake when I’m there. “We” mostly means me, but I’m more than happy to oblige. This time, he requested ginger snaps – one of his favorites and also something I had never made before. I’m always up for a challenge in the kitchen! My poppa’s palate was pleased by these wholesome morsels and they are just perfect for the autumn and upcoming winter season with all of their aromatic spices.
Time: 30 minutes Yield: 18 cookies
- 1/2 cup butter or Earth Balance, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg, beaten
- 2 cups flour (I used brown rice flour)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground cardamom
- 1-2 tbsp fresh grated ginger (these are strong in ginger flavor, if you want less use 2 tsp)
- 1/4 cup granulated sugar
How to make it
- Preheat oven to 350F. Line a baking sheet with a silpat or parchment paper.
- In a large mixing bowl, combine brown sugar and butter. Mix until creamy and well incorporated. Add molasses and egg and mix well.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and cardamom . Slowly add dry ingredients into wet, mixing well to incorporate. Next, fold in ginger and mix well.
- Place granulated sugar in a small shallow dish. Form dough into about 1″ balls. Roll dough in granulated sugar. Place on prepared baking sheet, allowing room between each as these spread as they bake.
- Bake for 16 minutes in middle rack. Remove from oven, lift silpat or parchment paper and gently move to cool off of the hot baking sheet.