Cookbook:Ginger Snaps

| Dessert

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

Procedure

 * 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, tips, and variations

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