Gingersnaps Yo!


Gingersnaps are like awesome. You agree, right!?!. They are super delicious, super flavourful, and you can make them even more awesome with some simple additions or subtractions. Take these thin, but still chewy, epic gingersnaps that I made this week. I started with the recipe from Best of Bridge (those peeps know how to rock it) added a bit of Alton Brown, and then some personal ah-ha moments. Were they perfectly round, no. Did they touch in the oven*, oh yes they did. Were they delicious, most certainly.


Gingersnaps (An inspired recipe)


3/4 cup of good, old, butter
1 cup of sugar
1 egg (beaten)
1/4 cup of molasses
2 cups flour (please weigh your flour)
1/4 tsp fine sea salt
2 tsps of baking soda
2 heaping tsps of cinnamon
2 tsps of ground cloves
2-4 tsps of freshly grated ginger (The key is to freeze hunks of ginger)
1/4 cup of finely chopped crystallized ginger pieces


Cream together the butter and sugar. Add molasses and beaten egg to sugar and butter mixture. Paddle everything together with your mixer. Combine flour, salt, baking soda, and spices in a separate bowl. Add to creamed mixture and mix well. Stir in crystallized ginger. Roll into balls, then in sugar. Press flat with fork. Bake at 375 degrees for 15 mins.

I was able to make just over two dozen cookies, but that’s because I roll big balls. You might get three or four dozen if you are into small balls.

*The final dough was too hot and caused my issues. Feel free to refrigerate the dough for 30 minutes before rolling into balls. This will help you battle any spread.

2 thoughts on “Gingersnaps Yo!

  1. HI Chris, Glad to see you are still enjoying the Silicone Wonder Mat – still one of my all time favorites! We have a new upgraded version of the Wonder Mat just released a while ago – three times thicker & more stain resistant. I’m a sucker for Gingersnaps – will have to try your inspired recipe. Best of Bridge does give good inspiration! Thanks too for your video on how to use a Sharpening Steel – I’ve always wanted to know how to use one & your video made it look easy! I hope all is well. Merry Christmas, and all the best for the New Year! Cheers Marcia

    • Thanks for the kind words Marcia! The Silicone Wonder Mat is still doing an amazing job. From meatballs to cookies to fish, it’s a dream in the oven. I’ll have a look at the new version on-line. Have a beautiful Christmas, I hope your rum cake turned out sensationally.

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