Cookbook:Ginger Snap

Foot-shaped ginger snaps

Cookbook | Ingredients | Recipes | Dessert

Ingredients

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

Cutting ginger snaps

Procedure

1. Combine melted butter, molasses, sugar, and spices.
2. 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.
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, tips, and variations

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