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Ginger Snaps

Ginger Snaps — a cookie recipe, 10 ingredients.

Cookie

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 2 cups butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

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

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0