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Ginger Snap recipe and thanks

TRexTRex Posts: 2,714
edited 11:58AM in EggHead Forum

What a pleasure it was to see old faces and meet new ones at this year's Eggtoberfest. Thank you to everyone for your kindness, friendship, and camaraderie - this truly is a special community of folks. It's kind of like coming home, in a way - no matter how long you've been gone, you're always welcomed back with open arms. And thanks to BGE Headquarters for throwing another successful fest.

Several of you have asked for it, and I know Bill wants it for the cookbook, so here is the ginger snap recipe (I have to give credit to Shirley Corriher - this is pretty much verbatim from her cookbook, BakeWise - I just added allspice to bring the spice medley closer to a "pumpkin pie spice"):


2 cups granulated (I use turbinado) sugar
3/4 cup unsalted butter
1/4 cup unsulfured molasses
1 large egg
2 1/4 cups spooned and leveled bleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
(The I added 1 teaspoon allspice)

1) In a heavy-duty mixer, beat 1 3/4 cups of the sugar and the butter until fluffy. Add the molasses and beat to blend in well. Add the egg and beat on low just to blend in.

2) In a medium mixing bowl, stir together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough for at least 1 hour or overnight.

3) Preheat Egg with indirect setup to 350 F.

4) Roll the dough into 1 1/4 inch balls. Place the remaining 1/4 cup sugar in a small bowl and roll each ball in sugar. Place on the baking sheet, 2 inches apart. Bake until edges just begin to color, about 12 minutes.

5) Remove the cookies to a rack to cool completely.

Some notes for cooking these on the Egg: Honestly, Eggtoberfest was the first time I've done these on the Egg, and they did not produce a cracked surface like the ones I did previously in the oven and shown in the picture above. I think this was a combination of the very humid air outside and the moisture retention of the Egg. To get a cracked surface cooking these on the Egg, you might need to play with the moisture content of the dough - perhaps up the amount of flour a little bit. Just a thought.




  • FlaPoolmanFlaPoolman Posts: 11,675
    Jason it was great to finally meet you but have to agree with others that your too young to be a legend :laugh: :P
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Great seeing you again Jason, and they were great.
  • Big'unBig'un Posts: 5,909
    Jason, Those snaps were great! I can't tell you how happy I was to see you there and back in the fray. I was telling Jeannie earlier tonight that seeing you back was one of the best things about the eggfest.
  • vidalia1vidalia1 Posts: 7,092

    I was glad I was able to share my tent with you. It was a pleasure to meet you and have some of those delicious cookies. Thanks for sharing the recipe and I look forward to seeing you again at future fests... :lol:
  • TRexTRex Posts: 2,714
    I don't think I'm anywhere near the title of "legend." "Punk kid," maybe.

    Great to meet you as well, Pat.

  • TRexTRex Posts: 2,714
    Mike, it's always a blast hanging out with, good buddy. Great to see you.

  • TRexTRex Posts: 2,714
    Todd, you are your family are amazing folks. It was so good to see you as well. Again, thanks for your words out there.

  • TRexTRex Posts: 2,714

    What a pleasure and honor to invade your tent!! Seriously, your eats were some of the best I sampled out there, and your company was second to none. Great to finally meet you.

  • EgginDawgEgginDawg Posts: 747
    Jason, great meeting you and as I told you Saturday, those snaps were one of the best things I ate at the fest, even with a beer chaser :laugh:
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