How Do I Remove The Bitter Aftertaste From Ginger Snaps???
Decorating By Tallulah Updated 10 May 2007 , 2:11pm by Tallulah
Anyone?? Anyone??
This is the second time I baked these. The very first time, I used some of my mom's molasses and the cookies had to be thrown away. They were bitter on contact.
I then tried unsulphured molasses and I did not get the bitter after taste till my fourth ginger snap. Why is that?
What am I doing wrong? Is there another type of molasses I should be using?
Anyone? Anyone?
I need HELP!!!! 
Perhaps you need to try a different recipe.
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HTH
I would bet it's the molasses!!
Are they regular table molasses or what we call black strap??? Black strap is my favorite to work with but....you'll get that little bite 
I make shoe-fly pie and will only use black strap molasses. Black strap is the bottom of the barrel molasses and has most of the nutrients left in it and of course is darker in color. Unfortunately, most people think that molasses should have a taste simular to dark corn syrup.
Check your label. You would probably like a table molasses which is much more mild in taste.
My second guess would be....how much ginger are you using. In a good molasses cookie it's going to be seasoned with cloves, ginger, cinnamon, and nutmeg. It could be too much of one spice.
Unfortunately, I've made molassess cookies and giner snaps so much that I no longer measure my spices. I just look, smell and give a litte taste. If I had my measurements I'd give them to you. It's a delicate balance of all of them.
Edited to say, yes, when you eat a good ginger snap or molasses cookie you will get a spice taste in the back of your throat....it's the nature of the beast! Maybe, try cutting back on the ginger and cloves..if your recipe calls the them.
HTH
I'd tend to agree with the other posts. Either it's your molasses, or you need less ginger. If you want good sweet molasses like they eat down south, go with a 100% pure sorghum molasses. I thought I hated molasses until I married a southern boy. I had only tried black strap molasses (Briar Rabbit?) that you get in the baking aisle. Hubby introduced me to sorghum molasses. That's what we eat on bisquits and what I bake with!! It's wonderful!!!
Heidesuesmom,
Thats what we call table molasses. More sweetness then anything else. I'ts good on pancakes and biscuits....I love my buscuits!! 
Yea, that's very mild. But....my family likes that back of the throat burn. It's not something that everyone likes. Cut back on the seasonings. If your opposed to it...taste the batter! Then you'll know if it's not enough or too much.
I prefer to "go for the burn"...... 
Hey guys, while we're on the subject of gingersnaps... have you ever made pumpkin dip to dip them in? Take 2 cups of sifted powdered sugar, 8 ounces of softened cream cheese and blend it. Then add 16 ounce can of pumpkin puree, 1 tsp ginger, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Refrigerate until it sets up and serve with gingersnaps. (I usually half this recipe because it makes alot.) If you have any leftover dip it's awesome blended wih vanilla ice cream too.
JavaJunkieChrissy - I got some of that back of throat burn, but didn't like it too much. Neither did DH. My son however, who is extremely picky, did not notice and ate ginger snap after ginger snap!
heidisuesmom, the dip does sound great! I'm going to try it this weekend! 
So, there's this family of moles...
The daddy mole sticks his head out of the hole and says "What's that smell? *sniff* smells like syrup!"
The mommy mole sticks her head out next to daddy. *sniff* "Nope, it smells like honey!"
The little baby mole says "I can't get out to smell! *sniff* but all I smell is molasses!"
Ok, sorry...back to your regularly scheduled activities.
Tallulah, if you make the dip, let us know how you like it.
JanH, it is company friendly!LOL I usually serve it at family get-togethers and people just can't seem to get enough! I'm almost embarassed to admit, but...I just use store bought gingersnaps. Ol' Mrs. Whatshernames? I can't think of the brand!
Something you could try also...if the reducing ginger does not work. When I make gingerbread cookies (and they are THE BEST) I used 1/2 molasses and 1/2 lite corn syrup. You still have the flavor, but not the bite.
Good luck.
Julia
I will let you know heidisuesmom - Thanks!!!
acookieobsession, I'm sure your gingersnaps are the best given your avatar!
I was thinking of replacing a tablespoon or two with corn syrup, but I was afraid it would change the taste.
I will give it a try. Thanks for the suggestion!
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