Ginger Snaps

Today's recipe review and recommendations will be for two ginger snap recipes.  

Chewy Molassses Crinkles from Martha Stewart's Cookies

And Gingersnaps (chewy) by Karen Ganas

As you might suspect the two recipes are very similar as you will see from the table below:

Ingredient	Martha Stewart recipe	Karen Ganas recipe
Butter	½ cup	1 cup
Brown sugar, packed	1 cup	1 ¼ cup
Granulated sugar	½ cup for mix, ¼ cup for rolling	--
Molasses	½ cup	5/16 cup
Eggs	2 large	1
Flour	2 cups	2 ¾ cup
Vegetable Oil	2 Tbsp	--
Baking Soda	1 tsp	1 tsp
Ground Cinnamon	1 tsp	1 ½ tsp
Ground Ginger	1 tsp	1 tsp
Ground Allspice	1 tsp	--
Ground Cloves	--	½ tsp
Coarse Salt	½ tsp	--
Instructions	Mix butter, brown sugar and ½ cup granulated sugar until smooth – about 3 minutes.  Add in eggs one at  a time then molasses & oil. Reduce speed and all other ingredients.  Chill for at least 1 hour. Scoop or form 1 ¼ inch balls.  Roll in granulated sugar.  Bake at 325 for 17 minutes.	Cream butter and sugar.  Add molasses and egg.  Beat until smooth.  All rest of ingredients.  Chill for at least an hour.  Roll into balls and coat with granulated sugar.   Bake at 375 for 8 to 10 minutes.  Do not overbake.

We found both cookies had great taste.  Martha's cookies were a little more chewy while Karen's could melt in your mouth.  Martha's cookies could be cooked just a couple of minutes longer and be great dunkin' cookies.