Molasses & Fire: Gingersnaps With Snap
Recipe At A Glance
- Origin: Northern Europe → American classic
- Yield: 36 cookies
- Total Time: PT55M
- Difficulty: Easy
- Rating: 4.7/5
Crackly tops, sugar sparkle, and the kind of spice that travels down the hall. Add a pinch of black pepper if you like a little fire.
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🍪 Molasses & Fire: Gingersnaps With Snap — Full Recipe
Recipe At a Glance
- Origin: Northern Europe → American classic
- Yield: 36 cookies
- Total Time: PT55M
- Difficulty: Easy
- Rating: 4.7
Ingredients
- 170 g unsalted butter, soft (3/4 cup)
- 200 g brown sugar (1 cup, packed)
- 80 g molasses (1/4 cup)
- 1 large egg
- 300 g all-purpose flour (2 1/2 cups)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp baking soda
- 3/4 tsp salt
- Granulated sugar for rolling
Method
- Cream butter & sugar; beat in molasses, egg.
- Whisk dries; combine. Chill 20–30 min.
- Scoop 1 tbsp; roll in sugar.
- Bake 350°F / 177°C for 10–12 min until crackled.
Tips
Add a pinch of black pepper for warmth; roll well for sparkle.
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