When Laura Broders placed the cookies on the table at the Stitchy Fingers annual cookie exchange in New Orleans, they sparkled under the light as a result of the candied ginger in the recipes. The ...

I’ve eaten these ginger snaps since my earliest days as a child. My mom used to bake them and freeze some, so they seemed to always be hiding somewhere in the house. I love the texture, sweetness and ...

After last week's installment of "Calling All Chefs" -- Weekend Edition's recurring recipe contest -- many of you wrote in asking for more information about a recipe for ginger snaps, which we ...

Instructions: In a large mixing bowl, combine shortening, brown sugars, molasses and egg and mix until fluffy. In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger and salt. Add ...

Instructions: Whisk together flour, baking soda and salt in a bowl; set aside. Warm butter in a skillet over medium heat until melted. Lower heat and continue to cook, swirling butter until foaming ...

1. Preheat the oven to 350 degrees F and line two (2) baking sheets with baking mats. 2. Using a medium bowl, combine the flour, soda, salt, brittle bits, and ginger chunks. Set aside. 3. In a medium ...

1 1/2 cups vegetable oil 2 cups granulated sugar 2 eggs 1/2 cup molasses 4 cups all-purpose flour 4 teaspoons baking soda 1 tablespoon ginger 2 teaspoons cinnamon 1 teaspoon salt 2 packages (6 ounces, ...

Note: Anne Ahiers of Vandais Heights won the 3 Cricketeers' Best Recipe Contest at the State Fair for these cookies, which are crispy on the edge and soft in the middle. The judges loved the cookie's ...

As a food writer with a love for 1800’s recipes, I sometimes get the chance for an up-close look at some truly delightful bits of culinary history. Recently, a handwritten recipe for ginger snaps ...