Chewy and crunchy ginger snaps is something I have been making for years during Christmas at home. Typically these cookies are part of the gifting cookie box as who doesn't love a good old traditional ginger snap! And you know what once Christmas is over you can use them as a base for a good cheesecakes or serve it crushed along side ice cream. I typically like mine a little spicier but i'd suggest adding a little more cardamom for a floral aromatic punch. And for the first time you'd rather add a little less spice and then alter because spices like cloves, ginger and cinnamon are very strong and cannot be reversed once added. Enjoy making and having these :)
Prep Time: 15 minutes
Bake Time: 15 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 12 cookies
11/2 cup flour
1 tsp baking soda
1/2 cup unsalted butter
1/2 cup dark brown sugar or jaggery
1/2 cup molasses
1 tsp ground cinnamon
11/2 tsp ground ginger
1/8 ground clove
1/2 tsp ground cardamom
1/4 cup granulated sugar (for rolling)
Pre-heat the oven to 350F and line the baking tray with parchment paper.
In a bowl mix the butter, dark brown sugar and molasses until light and fluffy. Add all the remaining dry ingredients and mix until combined.
Using a small ice cream scoop or a small spoon divide the dough into equal sized balls. Roll in granulated sugar and then place on the prepared lined baking sheet and flatten them slightly using either your palms or the underside of a flat measuring cup.
Bake for 15 minutes, until the top cracks a little. Note: The cookies will become very crispy just like snaps as they cool. Store in an airtight container for up-to 2 weeks.