Ginger Cardamom Snaps | AΦRODITE's KITCHEN | A Cyprus Food Blog

ginger cardamon snap recipe afrodite's kitchen

I know why Santa Claus is fat. It’s because he can’t stop eating ginger snaps. I LOVE this recipe. I didn’t want to go all out and make gingerbread, but I did crave something with ginger. It was the first time I made ginger snaps, and this recipe left me wondering why. They are so easy and virtually fool-proof. The cookies already looked like they would taste good when they were just butter and light brown sugar. They have little cardamom in them, which give them an extra kick of spice to offset the sugar which I love. They turn a dark brown colour, and are hard on the outside but chewy on the inside – even the next day. Which is just the way I like them. Sorry Santa, I ate all your cookies this year.

ginger snap recipe afrodite's kitchen

ginger snap recipe afrodite's kitchen

akstampLevel of Difficulty: 2/5
Preparation Time: about 2 hours (there is 70 minutes cooling included)
Cooking Time: about 11-12 minutes
Makes about 35-40 cookies

ingredients

2 1/2 cups all purpose flour
2 tsp baking soda
1/8 tsp ground cardamom (cardamom is quite spicy and strong so even 1/8 tsp adds flavour, but add 1/4 tsp for a stronger flavour)
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
1/2 cup organic unsulfured molasses
1 large egg, room temperature
1/4 cup diced candied ginger
granulated sugar to roll the cookies in

recipe

1. In a bowl, stir together flour, baking soda, and spices (cardamom, cloves, nutmeg, cinnamon).

2. With a mixer, beat the butter and sugar together until the mixture is light and fluffy, about 3 minutes.

3. Add the egg and molasses and continue to mix until incorporated.

4. Stir in the dry ingredients with a spatula until incorporated. Do not overmix.

5. Cover the bowl with plastic wrap, and place the bowl & batter in the fridge for 70 minutes.

6. Preheat the oven to 176C.

7. Shape into 1 inch balls and roll in granulated sugar and place on baking paper on a baking sheet. Bake for about 11 minutes (this will ensure that the outside of the cookie is hard, but the inside is slightly chewy). If you want more of a “snappy” texture, bake for about 13-15 minutes.

ginger snap recipe afrodite's kitchen

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7 Comments

  1. These are simply stunning! I really want to try cardamom in ginger cookies and you’ve given me yet another reason to. I love that first photo, and the shot of that inky black molasses with the egg and butter. Gorgeous. So glad that you commented so that I could find you!

    • afroditeskitchen

      Thank you!! You have sooo made my day, coming from such a fantastic blog as yours! Thank you so much for checking out my space. I am really happy to have connected, and to have found your blog (and just incredible pictures) on Food 52! xxx

  2. they look yummy!

    • afroditeskitchen

      Thanks for stopping by and the kind comment! We gobbled up these cookies pretty quick. Just discovered your website as a result of you stopping by – your website is great! It has so much useful information – particularly the food related law, which I appreciate a lot. I will definitely be exploring it some more!

  3. Hi, I loved your page. I want to do the ginger snaps but I am not sure what molasses are and if I can find it in Cyprus. What else can i use instead?
    Thank you
    Elena

    • afroditeskitchen

      Hi Elena! Thank you! 🙂 Molasses is like a dark brown syrup – sort of like golden syrup – but it’s not golden syrup. You can find molasses in Cyprus – I found it in the organic/bio-store stores here. There is an organic store across from the central Debenhams in Limassol that has molasses, in case you live in Limassol. Does that help? xx

  4. can the molasses be substituted with something else? Maple syrup?

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