Name: Roasted Garlic Classic Ginger Snaps
Prep time: 20 min
Cook time: 12 min
Total time: 55 min
Yield: 24
Ingredients: 1 large head garlic, tops sliced off; 1 teaspoon olive oil; Pinch of salt; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar, plus more for rolling; 1/3 cup unsulfured molasses; 1 large egg; 2 tablespoons roasted garlic puree (from the roasted head)

Description

These crisp ginger snap cookies blend the warm spices of traditional gingersnaps with sweet caramelized roasted garlic for an unexpected savory-sweet depth. The garlic is roasted until mellow and incorporated into the molasses-rich dough before baking on sheets. Ready in about 45 minutes including roasting time, they offer a unique twist on holiday classics with a subtle earthy note.

Cultural Background

Gingersnaps originated in Europe with roots in German and Dutch traditions, where similar spiced cookies like lebkuchen were made with honey, molasses, and ginger; the name derives from the German or Dutch word "snappen" meaning to seize quickly. They were brought to America by settlers in the colonial era and became popular in the 19th century, often linked to events like Muster Day or as durable treats during the Civil War due to their long shelf life from molasses. Roasted garlic, a technique with Mediterranean and modern fusion influences, adds a contemporary savory element to this classic American cookie.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 12 minutes
TOTAL TIME: 55 minutes
SERVINGS: 24
DIFFICULTY: Medium

Ingredients

1 large head garlic, tops sliced off
1 teaspoon olive oil
Pinch of salt
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar, plus more for rolling
1/3 cup unsulfured molasses
1 large egg
2 tablespoons roasted garlic puree (from the roasted head)

Instructions

Preheat oven to 400°F. Place the garlic head cut-side up on a piece of foil, drizzle with olive oil and a pinch of salt, wrap tightly, and roast for 40 minutes until cloves are soft and caramelized; let cool slightly then squeeze out the cloves and mash into a puree (you will need about 2 tablespoons).
Reduce oven temperature to 375°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
In a large bowl, cream the softened butter and 1 cup sugar with an electric mixer until light and fluffy, about 2 minutes.
Beat in the molasses, egg, and 2 tablespoons roasted garlic puree until fully combined and smooth.
Gradually mix in the dry ingredients on low speed until a soft dough forms; do not overmix.
Scoop tablespoon-sized portions of dough, roll into balls, then roll each in additional granulated sugar to coat.
Place balls 2 inches apart on the prepared sheets and bake for 10-12 minutes until the edges are set and tops are cracked but centers are still slightly soft.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips

- Roast the garlic ahead and store the puree in the fridge for up to a week to save time on baking day.
- Avoid overbaking to keep the signature snap without burning the subtle garlic notes.
- For a milder garlic flavor, use only 1 tablespoon puree or substitute with roasted shallot if preferred.

Nutrition

Calories: 140
Protein: 2g
Carbs: 20g
Fat: 6g