Cookbook:Ginger Snap

Foot-shaped ginger snaps

Cookbook | Ingredients | Recipes | Dessert


For 500 cookies:

Cutting ginger snaps


  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 variationsEdit

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