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Fresh Ginger Snaps

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Serves about 40 cookies | Prep Time | Cook Time

Why I Love This Recipe

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!

Ingredients You'll Need

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)


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.

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).

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.

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