Best Triple Ginger Snaps Recipes

INDUSTRIAL STRENGTH TRIPLE GINGER SNAPS image

Yield 3 dozen

Number Of Ingredients 21

Steps:

Have all ingredients at room temperature. Put rack in upper third of oven and preheat oven to 350 degrees. Grease cookie sheets. Whisk together first 8 ingredients in medium bowl and set aside. In another large bowl, cream butter and sugar until fluffy. Add egg, molasses, lemon juice, zest, and fresh ginger and beat until well blended. Stir in flour mixture and crystallized ginger. Pull off pieces of dough and roll into generous 1-inch balls. Place on cookie sheet, 1-1/2 inches apart, and pat to flatten slightly. Bake for 9 - 11 mins. until just firm when pressed gently and until lightly browned (hard to tell with brown dough, I realize). Halfway through baking time, turn cookie sheet (to compensate for uneven ovens)and bake only one sheet at a time. When done, pull sheet out of the oven and put onto rack until cookies cool slightly so that they're firm enough to transfer to cooling rack.

TRIPLE GINGER SNAPS image

Categories Cookies

Number Of Ingredients 11

3/4 c butter
2 c sugar
2 well-beaten eggs
1/2 c molasses
2 tsp vinegar
3 3/4 c flour
1 1/2 tsp baking soda
3 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 to 1/2 c finely chopped crystallized ginger

Steps:

Preheat oven to 325. Sift the flour, soda, ginger, cinnamon and cloves together. Cream the butter with the sugar, and stir in the eggs, molasses, and vingear. Add the dry ingredients and mix until blended. Stir in the crystallized ginger. Form the dough into 3/4" balls and bake on a lightly greased cookie sheet for about 12 minutes. Makes about 10 dozen 2" cookies.

Triple Ginger Snaps image

Provided by @MakeItYours

Number Of Ingredients 13

2 1/2 cups flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 cup brown sugar
1 large egg, at room temperature
1/4 cup plus 1 tablespoon mild molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Sugar for rolling

Steps:

Preheat oven to 350º. Line baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda and salt; set aside. With electric mixer, beat butter till light, then add brown sugar and beat till creamy.Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Mix to blend. Add flour mixture and beat on low just till incorporated.
Pour some sugar into a shallow bowl. Scoop out rounded tablespoonfuls of dough and roll into balls between hands. Roll in sugar to coat, then place on baking sheet. Repeat with the rest of the dough placing about 2 inches apart.
Bake cookies until surfaces crack and cookies are set around edges but still slightly soft in center, about 15 minutes. Cool for 5 minutes on cookie sheets then remove to cooling rack to finish cooling.