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Ginger Snaps
recipe
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London
Ginger Snaps
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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These spiced, chewy molasses balls of sugary delights make the perfect holiday gift. Very slightly adapted from Barefoot Contessa at Home by Ina Garten and very loved by all.
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You Need

18-22 cookies
1:23
  • 315g (2 1/4 cups) plain flour
  • 1 tsp baking soda
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 215g (1 cup) dark brown sugar
  • 60ml (1/4 cup) vegetable oil
  • 80ml (1/3 cup) molasses
  • 1 large egg
  • 50g (1/2 cup) crystallized ginger (not in syrup), chopped
  • approximately 200g (1 cup) demerara sugar for rolling the cookies

    • How To

    1. In a medium-sized bowl, combine flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt.
    2. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.
    3. Turn the mixer to low and add the egg, continuing to beat for another 2 minutes. Scrape the bowl and beat for one more minute.
    4. Slowly add the dry ingredients and beat on a medium speed for 2 minutes. Stir in the candied ginger.
    5. Cover and refrigerate for at least one hour or overnight, and up to a week (otherwise it is a very messy rolling job).
    6. When you are ready to bake, preheat the oven to 180C (350F), and line 2 baking sheets with parchment.
    7. Pour the demerara sugar into a shallow bowl, and with 2 medium-sized spoons (or a small ice cream scoop), roll the dough into balls. Drop each ball into the sugar and roll until it is covered.
    8. Place each ball on the baking sheets, with a little room around each one as they will spread as they cook.
    9. Bake for 13 minutes. They will crack as they cook, but be soft on the inside. Allow to cool for a couple of minutes until they are firm enough to handle, and then transfer to a cooling rack.