Tipper Gore's Ginger Snaps

By Marian Burros

Updated June 9, 2016

Total Time
30 minutes
Rating
5(222)
Comments
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Contests pitting the baking ability of potential first ladies against each other began in 1992 when Hillary Rodham Clinton got everyone shaking and baking with her infamous cookie comment, discussing working as a lawyer while her husband was governor of Arkansas. ''I suppose I could have stayed home and baked cookies and had teas,'' she said. Her remark created a reactionary cookie contest, the brainchild of Family Circle magazine, which published her chocolate chip recipe and one from Barbara Bush. In 2000, this recipe went up against Laura Bush’s Cowboy Cookies.

Featured in: It's Ginger vs. Chocolate in the Presidential Cookie Race

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Ingredients

Yield:about 4 dozen cookies

  • 3 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking soda

  • 2 ½ teaspoons ground ginger

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¾ cup (1 ½ sticks) butter, at room temperature

  • 2 cups sugar

  • 2 eggs

  • ½ cup molasses

  • 2 teaspoons white distilled vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 14 milligrams cholesterol; 106 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 44 milligrams sodium; 1 gram protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees.

  2. Step 2

    Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.

  3. Step 3

    In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.

  4. Step 4

    Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

  5. Step 5

    On low speed, beat in flour mixture.

  6. Step 6

    For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.

  7. Step 7

    Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

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Ratings

5 out of 5
222 user ratings
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Comments

Nank

This is an excellent recipe, and I'll bet it's true that Tipper Gore uses it. But to give credit where it's due, the recipe is straight from the Joy of Cooking (though they suggest 12 minutes in the oven, which is better if you want the cookies to be a little chewy inside.)

Susan

OK, I'm replying to my own comment. I read another ginger cookie recipe that suggests 'a wet fork' to flatten the cookie balls. And --wow-- it works perfectly!

Justin G

The are a great recipe. I added another 1/2 teaspoon of ginger to give them a bit more zing. Plus increased oven temp to 350 to make them have a bit more crunch.

Sarah

24g, 400 or 375 at 9-10 minutes

David

I made these tonite. I didn’t have white sugar so I used brown, and I reduced it to 1.5 cups and I increased ginger to 3 tsp. They came out nice but lacking ‘bite’ so next time I’d go to 4 tsp and potentially grate in fresh ginger for texture. Good recipe, just needs more kick.

mollyharbour

Is one serving one cookie? Asking because the nutritional info does not state what a serving size is—just how many cookies the recipe makes :)

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