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Ginger Snaps

Yield
500 cookies

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
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Method

  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.

Notes

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

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