Instructables

Triple Ginger Gingersnaps

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Picture of Triple Ginger Gingersnaps
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I like ginger ale and gingersnaps extra spicy, so this cookie has ginger done three ways - ground, candied and fresh! They're not too sweet, and go very nicely with a hot cup of tea.

My friends love these cookies, so this is the most efficient process of making them that I've come up with.
 
 
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Step 1: Ingredients

Picture of Ingredients
½ cup butter
1 cup packed golden or dark brown sugar
1 large egg
¼ cup molasses
1 tsp vanilla
3-6  pieces candied ginger, chopped
2 cups all-purpose flour
1 tbsp fresh grated ginger
1 tbsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
pinch ground cardmom
2 tsp baking soda
¼ tsp salt
granulated sugar for rolling

Step 2: Measure butter

I don't like measuring butter after it's softened like you're supposed to do for cookie recipes, when it's already marked out in handy increments on the wrapper. Take the butter out of the fridge and cut off ½ cup, which is a quarter of a brick, one stick, 113 grams or 4 oz, however you want to quantify it.

Step 4: Cold butter

Picture of Cold butter
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Now that the butter and sugar are together, you'll have to wait for the butter to soften enough to be able to cream them. Cutting the block of butter into small pieces will help it warm up faster while you get the rest of the ingredients ready.

Step 5: Flour and spices

Picture of Flour and spices
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Put the two cups of flour into another bowl, and stir in all the ground spices, baking soda, and salt. I like to save the cardamom seeds from the cardamom pods I get in expensive tea blends after I've drunk the tea, and grind them into whatever I'm baking.
Those sound wonderful! And you have such awesome pictures of the process. Well done :)