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Ginger Snaps

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: baking, medium difficulty, recipes for cookies, recipes for dessert, recipes using allspice, recipes using brown sugar, recipes using butter, recipes using dark molasses, recipes using ground ginger, recipes with images, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGinger_Snaps)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGinger%20Snaps&oldid=4599181

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 cups butter, melted
  • 2 cups dark molasses
  • 1 lb dark brown sugar
  • 2 tsp cinnamon
  • a little allspice
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1 tbsp ground ginger
  • a little black pepper
  • 10–12 cups all-purpose flour

Directions

  1. Combine melted butter, molasses, sugar, and spices.
  2. Add flour, mixing in 1 cup at a time up to 10 cups, working first with a fork, then by hand. Add another 1–2 cups flour just until the dough holds together.
  3. Chill dough at least 2 hours in the refrigerator.
  4. Preheat oven to 350°F.
  5. Roll the dough out as thin as possible, and cut out shapes with cookie cutters.
  6. Transfer cookie cutouts to a pan lined with parchment paper.
  7. Bake cookies in the preheated oven for 7 minutes. Let cool on a rack.

Notes

For a spicier ginger flavor, increase the amount of ginger as desired.