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Dessert

Ginger Snaps

A crisp cookie made with molasses, butter, sugar, eggs, ginger, spices, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Ginger Snaps

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Bring the molasses to a boil in a saucepan.

  2. Remove the molasses from heat and let it cool.

  3. Stir in the baking soda.

  4. Cream together the butter and sugar in a bowl.

  5. Add the eggs and mix well.

  6. Add the cooled molasses mixture, water, ginger, cinnamon, cloves, and allspice to the bowl.

  7. Gradually add flour until a dough forms.

Shape and bake

  1. Roll the dough very thin.

  2. Cut the dough into shapes.

  3. Bake in a preheated oven at 400°F (200°C) until crisp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  5. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Molasses
Adds deep sweetness and a dark color, and keeps the cookies chewy-crisp.
Baking soda
Reacts with the acidic molasses to lift the dough and help it spread and brown.
Butter
Provides fat for tenderness and rich flavor in the dough.
Sugar
Sweetens the dough and helps it crisp and brown as it bakes.
Eggs
Bind the dough and add structure and moisture.
Ground ginger
Supplies the warm, spicy aroma that defines the cookie.

The step that matters

Roll the dough very thin. Thin dough bakes quickly and dries out to a crisp texture; thick dough stays soft in the center and may not crisp through.

Swap the ginger

How well each one fits the dish's main ingredients (molasses, butter, sugar, egg, cinnamon, clove, allspice):

  1. Nutmegfits better
  2. Gingerthe original
  3. Cardamomfits about as well
  4. Thymefits less well

Fit is the average pairing score against molasses, butter, sugar, egg, cinnamon, clove, allspice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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