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Dessert

Cookies, Gingerbread and Snaps

A gingerbread cookie dough made with butter, sugar, flour, ginger, baking soda, and sour milk, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cookies, Gingerbread and Snaps

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the dough

  1. In a bowl, cream the butter and sugar together.

  2. Add the salt, ginger, and beaten egg.

  3. Dissolve the baking soda in the water and stir it into the sour milk.

  4. Add the milk mixture to the bowl and mix well.

  5. Gradually beat in the flour until combined.

Shape and bake

  1. Divide the dough in half and roll out to ½ inch thick.

  2. Cut into squares and bake for about 8 minutes at 400°F (200°C).

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Creams with sugar to give the dough richness and a tender texture.
Sugar
Sweetens the cookies and helps create a tender crumb when creamed with butter.
Egg
Binds the dough and adds structure as the cookies set.
Baking soda
Reacts with the sour milk to produce gas that lifts the cookies.
Sour milk
Provides acidity that activates the baking soda and adds moisture.
Flour
Forms the main structure of the dough once its proteins are hydrated.

The step that matters

Dissolve the baking soda and combine it with the sour milk before adding. Baking soda needs an acid, such as the sour milk, to react and release gas. Mixing it in properly gives an even rise and avoids pockets of soda that taste bitter.

Swap the ginger

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, milk):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Gingerthe original

Fit is the average pairing score against flour, butter, sugar, egg, milk. 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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