Cookbook:Ginger Snap

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Foot-shaped ginger snaps

Cookbook | Ingredients | Recipes | Dessert

Ingredients[edit | edit source]

  • 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 (or several times more for spicier ginger flavor)
  • a little black pepper
  • 10–12 cups flour

Makes 500 cookies

Procedure[edit | edit source]

Cutting ginger snaps.jpg
  • Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.
  • 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.
  • Let cool.
  • Preheat oven to 350°F.
  • Roll as thin as possible and cut with cookie cutters.
  • Bake for 7 minutes per batch. Let cool on a rack.