‘Tis the season of ginger, butter, and molasses. With all the ginger snap cookie recipes cropping up, I couldn’t resist posting my own version. No brown sugar or molasses here, but lots of ginger and other fine sea salt and spices.
This recipe is based on my cinnamon cookie recipe, with some additional spices added and a bit more sea salt. Like the cinnamon cookies, these snaps do require a bit of extra oven time to make them snappy. In fact, they’re more chewy than snappy, but if you leave them in the oven for a bit longer and/or add them to a dehydrator you will obtain some snap. If you can’t wait, you’re looking at a baking time of about 15 minutes. Or try both, and decide for yourself.
If you want to make cut-out style gingerbread cookies, try this recipe I posted last year. These definitely have snap, in part because they’re thinner. If you want the ginger snap cookie to be crunchier, try making them flatter or thinner. You can even roll them out once they’re in a ball.
Instead of sprinkling with sugar or candied ginger, I added a very slight amount of Himalayan salt to the top of each cookie to give it an extra zing. If you don’t have Himalayan salt, any kind of coarse salt will work as well, such as kosher or coarse sea salt.
Ginger Snap Cookies (using almond flour)Update: You may want to cool the dough at room temperature or place it in the freezer for a few minutes to keep them from spreading when they bake. As for the honey, using a dark honey such as honey from bees pollinating buckwheat will add a deeper, molasses-like flavor.
Ingredients (makes about 22 small cookies)
- 2 cups of blanched almond flour
- 1/8 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 1/3 cup of honey
- 4 tablespoons of unsalted butter, ghee, vegetable shortening, or coconut oil, melted
- 1 teaspoon of cinnamon
- 2 teaspoons of ground ginger
- 1/2 teaspoon of cloves
- 1/4 teaspoon of cardamom (optional)
- a pinch of Himalayan salt or coarse sea salt on top of each cookie (optional)
- Preheat the oven to 275 degrees F convection setting, or 300 degrees F at a regular setting.
- Blend all the dry ingredients together and then add the honey and butter, and blend well.
- With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a greased baking sheet (or a baking mat on a baking sheet). They don’t spread when baking, so place each cookie about an inch apart on the baking sheet.
- Press each cookie to flatten it using either the palm of your hand, or the back of a fork. To get the hatch pattern, criss-cross the top of the cookie down with the back of a fork. Optionally, sprinkle some sea salt on top of each cookie.
- Bake for 15 minutes.
- Turn the cookies over and lower the temperature of the oven to 175 degrees F convection (or 200 degrees F regular setting), and bake for another 15 minutes.
- For an even crunchier cookie, leave them in the oven for another 10 minutes or so, or just leave them in the oven until it’s cool. To get the snap back at any time, pop this in an oven for about 10 minutes at 200 degrees F.