Cookbook:Ginger Snaps
Appearance
Ginger Snaps | |
---|---|
Category | Cookie recipes |
Yield | 500 cookies |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Combine melted butter, molasses, sugar, and spices.
- 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.
- 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 variations
[edit | edit source]- For a spicier ginger flavor, increase the amount of ginger as desired.