Fresh Ginger Snaps
  • Servings: about 40 cookies
  • 3/4 c. sugar, divided
  • 1/2 c. butter, softened
  • 1/4 c. finely shredded, peeled fresh gingerroot with its juices
  • 1/4 c. molasses
  • 1 3/4 c. unsifted all-purpose flour
  • 1/2 t. baking soda
  • 1 t. ground ginger
  • 2 T. ground nutmeg (about 2-3 whole nutmegs)
  • 1/2 c. crystallized ginger slices (optional)
  1. In a large bowl mix on medium speed, 1/2 c. sugar, butter, gingerroot and it’s juices and molasses until well mixed. Add the flour and baking soda and mix well. Wrap in plastic wrap and chilled 1 hour or until firm.
  2. Meanwhile, in a small bowl combine remaining 1/4 c. sugar, ground ginger and nutmeg. Set aside. Cut crystallized ginger in 1/2-inch long slivers; set aside (optional).
  3. Heat oven to 350 degrees F. Lightly grease baking sheets. Roll dough into teaspoon sized balls and dipped half into sugar/ginger/nutmeg mixture. Place on baking sheet with sugar-side up. Flatten with a flat-bottomed glass. Insert a few ginger slivers in center of each cookie. Bake about 8 minutes or until golden brown. Cool on sheets for a few minutes. Store in an airtight container.
Found this recipe online, don't remember where. Takes awhile to grate the ginger, but it is worth it. These cookies have a very robust ginger flavor. No eggs!