Joy of Baking Ginger Snaps from Sara Ligorria Tramp (with notes)



My co-worker just made these amazing gingersnaps. The recipe is above.  I’m posting her notes below. I’m going to try the recipe and leave off the sugar sprinkles on top and I’ll triple the spice but only double the cayenne. (She added 1/8 tsp of cayenne).


  • Bake 8 mins instead of 12 – 15
  • Use light brown sugar instead of brown for less calories
  • Spray measuring cup with cooking oil for easy pour of molasses


Gingersnap Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm. 

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 – 15 minutes  or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

Makes about 4 dozen cookies.

Read more:

Gingersnap Cookies:

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

1/4 cup (60 ml) unsulphured molasses

1 large egg

1/2 teaspoon pure vanillaextract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves


1 cup (200 grams) granulated white sugar

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