Earthbound Farm Ginger Snaps
I came up with this ginger snap recipe when Drew and I were first married. We love the crackly crunch of the sugary crust that gives way to a fragrant, spicy center that’s just a tiny bit chewy. We thought our Farm Stand customers might like the cookies, too. Like them? No, they love them. Earthbound Farm Ginger Snaps are one of our perennial bestsellers, and it was a big decision to share the secret recipe. When you make them at home, consider mixing up a double batch. The dough freezes well so you can bake some now and save some for later. Just be sure to completely thaw the dough first. Once baked and cooled, store the cookies in an airtight container. They’ll become crispier in a few days and keep for up to a month—but good luck keeping them around that long!
Whole wheat flour is more nutritious and has more fiber than white flour because the bran and germ are not removed during milling. However, baking with regular whole wheat flour produces baked goods that are heavier and more dense than those made with white all-purpose flour. The good news is that whole wheat pastry flour is becoming more widely available. While it still isn’t as light as all-purpose white flour, it is close in texture and taste, making it appropriate for baking all but the most delicate pastries, quick breads, and cakes.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together, game day
Recipe Coursedessert, snack
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Mealdinner, snack, tea
Taste and Texturebuttery, chewy, crisp, crunchy, spiced, sweet
Type of Dishcookie
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups sugar
- 1 large egg
- ¼ cup molasses
- 2 cups whole wheat pastry flour (see Notes)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
Position a rack in the center of the oven and preheat the oven to 350°F. 2 baking sheets with parchment paper waxed paper and set them aside.
Place the butter and 1 cup of the in a medium-size mixing bowl. Beat an electric mixer at medium speed smooth, 2 to 3 minutes. Add the egg molasses and beat until combined, 1 minute.
Whisk together the flour, ginger, cinnamon, baking soda, and salt in a small bowl.
With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth.
Roll pieces of the dough between your palms to form 1-inch balls. Lightly dip the tops of the balls in the remaining ½ cup of sugar. Arrange the dough balls on the prepared baking sheets, sugar side up, 2 inches apart.
Bake the cookies until they are very fragrant and cracks appear on top, 8 to 12 minutes.
Place the baking sheets on a wire rack cool for 5 minutes. Then, using a spatula, remove the cookies from the baking sheet and place them directly on the rack to finish cooling. The cookies can be stored in an airtight container for 1 month.
2006 Myra Goodman