Old Fashion Ginger Snaps

There is something about the smell of ginger snaps in the oven that makes a kitchen feel like home. Warm molasses, a good hit of ground ginger, cinnamon, and cloves fill the air before the first batch even comes out.

These old fashioned ginger snaps use whole wheat flour for a slightly nuttier, heartier crumb. You roll the dough into little balls, press the tops into granulated sugar, and bake them at 350 until they go flat and crackled with those signature crunchy edges.

The whole process takes about 20 minutes from bowl to cookie sheet.

Chef Tips

• Chill the dough before rolling. It firms up the margarine and makes shaping the balls much easier.
• Do not overbake. Pull them at 8 minutes when they look barely set. They crisp up as they cool on the pan.
• Roll only the tops in sugar so the bottoms stay smooth and bake evenly against the sheet.
• For a deeper, more complex spice flavor, use dark molasses instead of light.
• Store in an airtight tin to keep that satisfying snap for up to a week.

Variations

• Swap margarine for butter to get a richer, more golden cookie with slightly crisper edges.
• Add a tablespoon of fresh grated ginger alongside the ground ginger for a sharper, spicier ginger snap.
• Press a few pieces of crystallized ginger into the tops before baking for a chewy, candied surprise.