Industrial Strength Triple Ginger Snaps Recipe

Name: Industrial Strength Triple Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1 Tbl. ground ginger; 1 tsp. ground cinnamon; 1/8 tsp. ground cloves; 1/8 tsp. freshly ground black; peppercorns (such; as Wynad); 1/4 tsp. salt; 6 Tbl. unsalted butter (3/4; stick)softened; 3/4 c. raw sugar; 1 large egg; 1/4 c. dark molasses; 1 tsp. fresh lemon juice; 1/4 tsp. finely grated orange; zest; 1 tsp. fresh ginger; 1/2 c. crystallized ginger,; chopped

Servings: persons

2 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1 Tbl. ground ginger
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. freshly ground black
peppercorns (such
as Wynad)
1/4 tsp. salt
6 Tbl. unsalted butter (3/4
stick)softened
3/4 c. raw sugar
1 large egg
1/4 c. dark molasses
1 tsp. fresh lemon juice
1/4 tsp. finely grated orange
zest
1 tsp. fresh ginger
1/2 c. crystallized ginger,
chopped

1
Have all ingredients at room temperature.
2
Put rack in upper third of oven and preheat oven to 350 degrees. Grease cookie sheets.
3
Whisk together first 8 ingredients in medium bowl and set aside.
4
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.
5
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.
6
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.

1772

kcal

Calories

126

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 c. all-purpose flour, 3/4 tsp. baking powder, 1/4 tsp. baking soda, 1 Tbl. ground ginger, and more.

Yes, Industrial Strength Triple Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Industrial Strength Triple Ginger Snaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions