Description
Alton’s Gingersnaps are a triple-ginger cookie recipe from Alton Brown, blending ground, fresh, and candied ginger for an unforgettable flavor. These cookies feature the perfect balance of spice and sweetness, with a crisp edge and chewy center, making them ideal for holidays, gifting, or everyday snacking.
Ingredients
Scale
- 1 3/4 cups plus 3 tablespoons all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons dark brown sugar
- 10 tablespoons unsalted butter, at room temperature
- 3 ounces molasses (about 4 tablespoons)
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied ginger (about 3/4 cup)
Instructions
- Preheat the oven to 350°F (175°C). Line two half-sheet pans with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cardamom, cloves, and salt.
- Cream the brown sugar and butter in a stand mixer fitted with a paddle attachment until light and fluffy, about 1–2 minutes.
- Add the molasses, egg, and freshly grated ginger, and beat on medium speed for 1 minute.
- Lower the mixer speed to stir, then add the candied ginger until just combined.
- Add the dry ingredients to the wet mixture and mix until fully incorporated.
- Using a 2-teaspoon scoop, portion dough onto prepared pans about 2 inches apart.
- Bake for 10 minutes for chewy cookies or 12 minutes for crisp cookies, rotating pans halfway through.
- Remove from the oven, let cool on the pan for 30 seconds, then transfer to a wire rack to cool completely.
- Repeat with remaining dough, baking in batches as needed.
Notes
- For chewier cookies, slightly underbake and store in an airtight container with a slice of bread.
- Use a digital scale for the most accurate results.
- Chill dough before baking if your kitchen is warm.
- Store cookies in an airtight container for up to 10 days.
- You can freeze the dough and bake directly from frozen.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Alton’s Gingersnaps, gingersnap cookies, Alton Brown gingersnaps, triple-ginger cookies, molasses cookies, holiday cookies, crispy gingersnaps, spiced cookies, chewy gingersnaps, ginger desserts