Ginger Snaps
Serves 500
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Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
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
Method
- 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.