Spice House Gingersnaps

Name: Spice House Gingersnaps
Ingredients: 1/2 cup sugar; 1/2 cup light brown sugar; 2 1/4 cup all-purpose flour; 1 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground white pepper; 1/2 teaspoon salt; 1 cup unsalted butter; 1 egg; 1/3 cup molasses; 1 cup ginger nibs

This is the classic recipe that's available at Spice House locations in pre-measured packets, ready for baking!

Submitted by: The Spice House from Milwaukee, WI
Yield: 4 dozen

Spices

Featured in this Recipe

Ingredients

1/2 cup sugar
1/2 cup light brown sugar
2 1/4 cup all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 cup unsalted butter
1 egg
1/3 cup molasses
1 cup ginger nibs

Preparation Instructions:

Sift together the dry ingredients. In a separate bowl blend wet ingredients (butter should be firm) until smooth and add to dry mix. Fold in ginger nibs last. Chill dough in refrigerator for one hour. Preheat oven to 350 degrees. Roll batter into 1" balls, coat lightly in sugar and place on an un-greased cookie sheet 2 inches apart. Bake until golden, about 7-9 minutes. Let cool (if you can stand it!) and enjoy!

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Comments

Based on 2 reviews

Customer Reviews

Kathy Deutsch

Used the pre-pack to make a batch.
No real difference in baking 7 min to 13 min.
For pretty cookies, roll balls under 1 inch diameter. Space at least 2 inches. Use parchment! I slid the cookies off sheet and onto cooling rack WITH parchment. Otherwise they fall apart.
Flavor great! Took off 2 stars for labor intensive bake.

Michael Boudreau

I tried this recipe today. The flavor is excellent, but after baking at 350F for 7-9 minutes (even up to 10 minutes), the cookies are still soft and easily fall apart on the way from the baking tray to the cooling rack. (The cooking instruction to bake this brown dough “until golden” is not terribly helpful.)