Ginger Snaps

Name: Ginger Snaps
Ingredients: 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

Ingredients

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

Steps

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.

More recipes with butter, molasses, brown sugar, cinnamon, allspice, cloves, nutmeg, ginger or flour

Adapted from “Ginger Snaps” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.