Cookbook:Ginger Snap
Cookbook | Ingredients | Recipes | Dessert
IngredientsEdit
For 500 cookies:
- 2 cups butter, melted
- 2 cups dark molasses
- 2 tsp cinnamon
- a little allspice
- 1 tsp ground cloves
- 1 lb dark brown sugar
- 1 tsp nutmeg
- 1 tbsp ground ginger
- a little black pepper
- 10–12 cups all-purpose flour
ProcedureEdit
- Combine melted butter, molasses, sugar, and spices.
- Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.
- Chill dough at least 2 hours in the refrigerator.
- Preheat oven to 350˚F.
- Roll the dough out as thin as possible, and cut out shapes with cookie cutters.
- Transfer cookie cutouts to a pan lined with parchment paper.
- Bake cookies in the preheated oven for 7 minutes. Let cool on a rack.
Notes, tips, and variationsEdit
- For a spicier ginger flavor, increase the amount of ginger as desired.