The White House's Molasses Spice Cookies "Gingersnaps"

Recipe courtesy White House Pastry Chef Bill Yosses
TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: about 52 (about 4 1/2 dozen)
LEVEL: Easy

ingredients

  • 1 cup packed light brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 2 teaspoons fresh grated ginger
  • 1/2 cup chopped candied ginger
  • Granulated sugar, for rolling
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Directions

Sift the dry ingredients together. Beat the butter and brown sugar with molasses until well combined and fluffy. Add the egg and ginger and beat 3 minutes. Add the flour mixture with the machine on low and then stir in the candied ginger by hand, do not over mix. Chill until the dough is firm and no longer sticky, at least 1 hour or overnight.

Preheat the oven to 350 degrees F. Scoop with small ice cream scoop, about 1 tablespoon, and roll into a ball and then roll in granulated sugar. Place on parchment-lined baking sheets, about 2 inches apart and press flat, 1/4-inch high.

Bake about 16 minutes or until the edges are firm and the tops feel set to the touch. Cool 1 minute on the baking sheets and then carefully transfer to a wire rack to cool completely.

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Newest Ratings and Reviews

Read all 6 reviews

  • on January 03, 2013

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    Nice cookie but ginger snaps with no ginger in the recipe?

    people found this review Helpful.
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  • on January 01, 2012

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    These were my favorite cookies this year. The fresh ginger along with the candied ginger really makes a difference, even though candied ginger is a pain to cut up!

    people found this review Helpful.
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  • on December 15, 2011

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    These cookies are over the top nummy with lots of ginger flavor!!!!!

    people found this review Helpful.
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