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    You are in: Home / Recipes / Snappy Gingersnaps Recipe
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    Snappy Gingersnaps

    Snappy Gingersnaps. Photo by Dona England

    1/1 Photo of Snappy Gingersnaps

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    15 mins

    13 mins

    P4's Note:

    Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
    3. 3
      Add the egg and the molasses and beat until incorporated.
    4. 4
      Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
    5. 5
      Do not overmix.
    6. 6
      Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
    7. 7
      Bake until flat and evenly browned, about 13 minutes.
    8. 8
      Cool on the pan, the remove to a rack to finish cooling.
    9. 9
      These cookies are best the day they are baked, but will keep for several days.
    10. 10
      Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
    11. 11
      That's how I make them.
    12. 12
      Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.

    Ratings & Reviews:

    • on April 03, 2004


      OMG!!!! These were just what i was craving for. Didn't change a thing. I'm supposed to take these over to my mom's house for dinner tomorrow night...I don't think they'll make. Thank you so much!!

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    • on January 14, 2010


      Based on the flavor of the dough, I would have given these 5 stars - it was gingery and just what I was looking for. However, after baking...The cookies had spread all over the pan, they were really greasy and the ginger "snap" was gone. Is the 1/2 LB of butter a mistake? I'm going to make them again with only 1/2 cup of butter and see how they turn out that way.

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    • on December 29, 2003


      You're right, Petitfour - these are the best gingersnaps I've ever tasted. I made the dough a couple of weeks before Christmas and froze it .... I came thisclose to reviewing it then just based upon how yummy the raw dough tasted! But I held out until I made the cookies - they come out very flat .... I don't know how easily they'd come out of the pan w/out parchment paper - definitely use it. The fresh ginger just puts them in a class of their own. Thank you!

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    Nutritional Facts for Snappy Gingersnaps

    Serving Size: 1 (969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1189.2
    Calories from Fat 494
    Total Fat 54.9 g
    Saturated Fat 33.9 g
    Cholesterol 199.8 mg
    Sodium 923.9 mg
    Total Carbohydrate 167.0 g
    Dietary Fiber 2.4 g
    Sugars 99.4 g
    Protein 10.8 g

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