This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!
It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.
Ginger Snaps Revisited
Makes about 36 to 46 cookies, depending on how large you make them\
Ingredients:
- 75 g butter
- 115 g brown sugar
- 1/4 cup light corn syrup
- 1/4 cup black molasses
- 30 g fresh ginger
- 280 g you all-purpose flour
- 3 g salt
- 5 g baking powder
- 5 g baking soda
- 2 g ground allspice
Directions:
- Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
- Grate the fresh ginger and stir into the melted butter mixture.
- Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
- Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.
I do love ginger snaps, and the spicier the better. Thanks for the recipe!
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Blackstrap molasses and ginger is a wickedly good combination and I’m a big fan of chewy ginger cookies… looking at the photos is so evocative, I get all those punchy gingery flavors. Delicious holiday inspiration Eva; tis the season!
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I love gingersnaps so much. great idea Eva!
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I know what you mean Eva. Fresh ginger just has such an amazing zing that powdered ginger just doesn’t have. These sound fantastic! I’m all about cookies at the moment too.
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The fresh ginger sounds wonderful. And they just scream holidays!!
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I haven’t made ginger snaps is forever (or so it seems!), and never with fresh ginger. Love the idea! These look terrific. And winter is most definitely here — it’s cold!
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I’m going to make these. They’re just the kind of holiday cookie I like (without decorations). GREG
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What a great idea to use fresh ginger.
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Ginger cookies are a must for the holidays at my house! I’ve made them with fresh ginger, too, and they are fabulous!!
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They look great! Is corn syrup a must? What can I use instead? Caramel syrup, maybe?
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I make your ginger snaps every year, Éva! I usually get Rowan to help me and we bake them along with some of your other cookie recipes as gifts for his teachers at school. They’re amazing and even with the powdered ginger I always get lots of compliments and people ask if I used real ginger! You can be sure I’ll be baking these again this Christmas…
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