Ginger Snaps
This ginger snap dough makes a big batch of thin, crisp spiced cookies from a single bowl. Dark molasses and dark brown sugar give a deep, slightly bitter sweetness, while cinnamon, cloves, nutmeg, allspice and a pinch of black pepper add warmth that builds as you chew. Rolling the chilled dough as thin as possible is what gives these their snap, and the large quantity suits cookie cutters and holiday baking.
Instructions
Stir the melted butter, molasses, dark brown sugar and all the spices together in a very large bowl until evenly combined.
Add the flour one cup at a time, up to 10 cups, mixing with a fork at first and then with your hands once the dough thickens. Work in 1 to 2 more cups of flour, only until the dough holds together when pressed.
Wrap or cover the dough and chill it in the refrigerator for at least 2 hours. Preheat the oven to 350°F before you start rolling.
Roll the chilled dough out as thin as you can manage, then cut shapes with cookie cutters. Lift the cutouts onto a pan lined with parchment paper.
Bake the cookies in the preheated oven for 7 minutes. Move them to a rack and let them cool completely, when they will crisp up.
For a stronger ginger flavor, add more ground ginger to the dough than the recipe calls for.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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