Ginger Snaps Recipe by Alton Brown That Snap Just Right

Ginger snaps, those crisp ambassadors of spicy delight, transform ordinary baking into a sensory adventure.

Generations of home cooks have cherished these golden-brown medallions bursting with zesty warmth.

Fragrant cinnamon and robust ginger intertwine, creating a symphony of robust flavors that tantalize eager palates.

Delicate yet bold, these cookies crackle with an irresistible snap that beckons cookie lovers.

Molasses whispers deep, earthy undertones through each delectable morsel.

Baking these treats isn’t just cooking, it’s crafting edible memories that connect generations.

Let pure deliciousness guide your culinary journey!

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Calories: 180 kcal

Servings: 24

Ingredients in Alton Brown Ginger Snaps

• Flour: Select unbleached all-purpose flour for best texture and consistent baking results.
• Baking Soda: Fresh baking soda ensures proper rising and light cookie structure.
• Black Pepper: Opt for freshly ground pepper to enhance aromatic complexity.
• Ground Ginger: Choose high-quality, vibrant ground ginger for intense flavor.
• Cardamom: Select whole cardamom pods and grind fresh for maximum fragrance.
• Cloves: Use whole cloves ground just before mixing for robust, warm undertones.
• Salt: Fine sea salt blends smoothly and balances the cookie's sweet-spicy profile.

• Brown Sugar: Look for moist, dark brown sugar with rich molasses notes.
• Butter: Select high-fat European-style butter for deeper, creamier consistency.
• Egg: Use room-temperature large eggs for seamless ingredient integration.
• Fresh Grated Ginger: Choose firm, smooth ginger root with minimal fibers.
• Molasses: Pick robust or blackstrap molasses for deeper, more complex sweetness.

• Candied Ginger: Select soft, crystallized ginger pieces with bright, spicy character.

Tools Needed for Alton Brown Ginger Snaps

• Stand Mixer: Essential for creaming butter and sugar smoothly and beating wet ingredients.
• Paddle Attachment: Helps mix ingredients evenly without overworking the dough.
• Medium Bowl: Perfect for whisking dry ingredients together.
• Whisk: Ensures spices and dry ingredients are thoroughly combined.
• 2-Teaspoon Scoop: Creates uniform cookie sizes for consistent baking.
• Half-Sheet Pans: Provides ample space for cookie preparation and even heat distribution.
• Parchment Paper: Prevents cookies from sticking and makes cleanup a breeze.
• Cooling Rack: Allows cookies to cool evenly and maintain their crisp texture.
• Grater: For freshly grating ginger and creating bright, zesty flavor.
• Spatula: Helps fold candied ginger into dough and scrape mixture from sides of bowl.

Step-by-Step Instructions for Alton Brown Ginger Snaps

• Prepare Baking Station

Warm up the oven and set it to 350°F. Cover two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

• Create Spice Blend

Mix the dry ingredients in a bowl, whisking together flour, baking soda, and a symphony of warming spices like black pepper, ginger, cardamom, and cloves. Blend until the spices dance evenly throughout the flour.

• Whip Sugar and Butter

In a mixer, transform brown sugar and butter into a light, airy mixture. Beat gently until the texture becomes soft and cloud-like, releasing rich caramel notes.

• Build Cookie Base

Pour in egg, fresh ginger, and molasses. Let the mixer weave these ingredients into a smooth, fragrant batter that hints at cozy winter afternoons.

• Form and Bake Cookies

Fold candied ginger into the dough, then scoop small rounds onto prepared sheets. Space them generously to allow room for spreading. Slide into the oven and bake until edges turn golden and centers remain slightly soft, about 10-12 minutes.

• Cool and Enjoy

Let cookies rest briefly on the baking sheet, then transfer to a cooling rack. The spices will continue to bloom, creating an irresistible aroma that fills the kitchen with warmth and comfort.

Extra Tips for Alton Brown Ginger Snaps

• Customize Cookie Crunch: Experiment with different spice ratios to create your signature ginger cookie profile.
• Swap Texture Tactics: Replace some butter with coconut oil for a slightly softer, more tender cookie that melts in your mouth.
• Enhance Flavor Depth: Sprinkle flaky sea salt on top of cookies right after baking to highlight the warm spice notes and add a gourmet touch.
• Make-Ahead Magic: Freeze raw cookie dough balls for up to 3 months, baking directly from frozen state and adding 2-3 extra minutes to baking time for instant homemade treats.

How to Serve Alton Brown Ginger Snaps

• Pair with Spiced Tea: Serve these ginger cookies alongside a warm cup of chai or masala tea for a delightful flavor combination that enhances the spicy undertones.
• Create a Dessert Platter: Arrange cookies with other fall-inspired treats like pumpkin bread or cinnamon rolls to craft an irresistible sweet spread perfect for gatherings.
• Add Elegant Garnish: Dust cookies with powdered sugar or drizzle with white chocolate for a sophisticated touch that elevates their rustic charm and adds visual appeal.
• Serve with Creamy Companion: Complement the cookies with a dollop of vanilla bean ice cream or a smooth cream cheese frosting to balance their warm, robust spices.

How to Store Alton Brown Ginger Snaps

• Maximize Freshness: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer between sheets of parchment paper to prevent sticking.
• Freeze for Future Enjoyment: Wrap unbaked cookie dough balls in plastic wrap, then place in freezer-safe bag. Freeze up to 3 months. Bake directly from frozen state, adding 1-2 minutes to cooking time.
• Meal Prep Magic: Prepare dough ahead of time and refrigerate for 24 hours to develop deeper, richer flavors. Let dough sit at room temperature for 15 minutes before scooping and baking.
• Perfect Portion Control: Portion and pre-scoop entire batch of dough onto parchment-lined baking sheets. Freeze portioned dough, then transfer frozen cookie balls to storage bag for quick, ready-to-bake treats anytime.

Crispy Alton Brown Ginger Snaps Recipe

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4.8 from 20 reviews

• Total Time: 45 minutes
• Yield: 24 1x

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Description

Alton Brown’s ginger snaps deliver a crisp, spicy cookie with complex layers of flavor. Molasses and ginger create an irresistible treat that connects home bakers with classic baking traditions.

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Ingredients

Scale 1x2x3x

• 1 cup plus 2 tbsps (225 g) dark brown sugar
• 10 tbsps (142 g) unsalted butter, at room temperature
• 3 oz (85 g) molasses, about 4 tbsps
• 1 large egg, at room temperature
• 1 ¾ cup (220 g) all-purpose flour
• 1 ½ tsp baking soda
• 1 tbsp ground ginger
• 2 tsp finely grated fresh ginger
• 4 oz (115 g) finely chopped candied ginger, about ¾ cup
• ½ tsp kosher salt
• ½ tsp ground cardamom
• ½ tsp ground cloves

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Instructions

1. Prepare Workspace: Calibrate oven to 350°F and strategically line two half-sheet pans with parchment paper for optimal cookie distribution.
2. Craft Spice Blend: Whisk together flour, baking soda, black pepper, ginger, cardamom, cloves, and salt in a medium bowl, ensuring uniform spice integration.
3. Create Butter Base: Utilize stand mixer with paddle attachment to cream brown sugar and butter, transforming mixture into a light, airy texture with delicate pale undertones.
4. Merge Wet Ingredients: Introduce egg, freshly grated ginger, and molasses into creamed mixture, blending on medium speed until seamlessly incorporated.
5. Compose Dough: Reduce mixer speed, fold in candied ginger fragments, then gradually introduce dry ingredient mixture until cohesive dough emerges.
6. Shape and Position: Deploy a 2-teaspoon cookie scoop to portion dough onto prepared sheets, maintaining 2-inch intervals to accommodate cookie expansion.
7. Bake and Rotate: Position pans centrally in oven, rotating midway through cooking process. Aim for 10-12 minutes, adjusting duration for desired chewiness or crispness.
8. Cool and Transition: Allow cookies to stabilize on baking sheet for 30 seconds, then delicately transfer to wire cooling rack using a flexible spatula.
9. Complete Batch: Repeat baking sequence with remaining dough, maximizing each prepared sheet approximately twice to conclude cookie production.

Notes

• Spice Balance: Precisely measure ground spices to ensure the perfect harmony of ginger, black pepper, cardamom, and cloves without overpowering the cookie’s delicate flavor.
• Butter Temperature: Use room temperature butter for optimal creaming, creating a light and fluffy base that guarantees tender, melt-in-your-mouth cookies.
• Ginger Intensity: Freshly grated ginger adds a vibrant, zesty kick that elevates the traditional ginger snap flavor profile beyond typical store-bought versions.
• Baking Precision: Watch cookies closely during the last few minutes of baking; the difference between chewy and crispy textures depends on just 2 minutes of oven time.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 180
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg