English Ginger Snaps
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter at room temperature
- 1cup white sugar
- 2cups sifted all-purpose flour
- 1teaspoon baking soda
- ½teaspoon salt
- 1½teaspoons ground ginger
- 1teaspoon ground cloves
- ½teaspoon ground cinnamon
- 1large egg
- 1teaspoon white vinegar
- 4tablespoons molasses
Nutritional analysis per serving (60 servings)
47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
- Step 2
Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
- Step 3
Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.
Private Notes
Comments
I like to add chopped candied ginger
Under Step 3, I found that cooling on the baking sheets for 5 minutes was too long. They were stuck fast. 1 or 2 minutes cooling was sufficient to firm up the cookie and be able to remove it from the baking sheet easily.
More like two dozen. Loved the bourbon instead of vinegar suggestion. Added bits of candied ginger for additional zing.
There is a flaw in the process as I read it. “Sift in” the flour sounds like one adds it to the butter mixture at that point, but then it says add the flour in later. I would amend the process to sift all the dry ingredients together and add them at the same time. It takes a good amount of mixing to get the dough to not be crumbly.
I found the cookie dough crumbled when I tried gently to use the fork tines. It’s a very crumbly dough. I wonder if adding a little water, milk, or buttermilk might help.
Added about 1.5 tsp fresh ginger on top of the ground, plus a few shakes of black pepper. So good!