Rye Ginger Snaps

Baked goods, Desserts


Rye ginger snaps

Today is a special day. For many people, myself included, it marked the last working day before the holidays. My office threw a silly re-gift exchange this morning. The concept is simple: You must give something you already own – you’re not allowed to buy anything. The lamer, the better, as we like to laugh. It proved a success again this year, though I managed to get a cookbook and a cutting board. Not so bad after all!

Today is also the winter solstice, and for some, the end of the world. Well, that didn’t happen, so everyone will have to report back to work in January!

But most importantly, today is special as I will be going to the airport to meet my new niece, Matilde, in about an hour. My brother and his wife just adopted an adorable little girl in China, and they are flying home tonight. I can’t wait to meet her! We are all thrilled about this new addition to the family.

Wishing you all a festive holiday season, I leave you with a (healthier) recipe for ginger snaps. Happy baking, and see you in the New Year!


Rye Ginger Snaps

  • 2 cups whole-grain rye flour
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp sea salt
  • 8 tbsp unsalted butter (1 stick), softened
  • 1/2 cup turbinado sugar + 1/4 cup
  • 1/2 cup molasses
  • 1 large egg
  • 1 tsp pure vanilla extract
Sift together the rye and all-purpose flours, baking soda, ginger, cinnamon, cloves, allspice and salt, and set aside.


In a separate bowl, beat the butter, 1/2 cup sugar and molasses together until light and fluffy. Add the egg and vanilla and stir to combine.
Add the dry ingredients and mix until combined. Scrape from bowl. Tightly wrap the dough with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350F. Grease two baking sheets and set aside.
Remove the dough from the refrigerator. Pick off pieces of dough large enough to make 1-inch balls. Roll into balls and place on baking sheets, at least 1 and half inches apart.
Grease the bottom of a drinking glass and dip it into the remainder of the sugar (1/4 cup). Push the sugared glass bottom onto the balls to flatten and lightly coat them with sugar, re-sugaring the glass after each press.


Bake for 10 minutes. Let the cookies rest on the baking sheet for a minute or two. Use a spatula to move cookies to a wire rack to finish cooling and crisping. Store in an airtight container at room temperature for up to a week.
Rye ginger snaps
Makes about 40 cookies. Recipe adapted from Rebecca Wood’s The Splendid Grain.You might also like: Banana Carob Chip Cookies


One thought

  1. Anonymous

    December 24, 2012