Why it works: Cinnamon and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Ginger Snaps
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a large bowl, combine molasses, brown sugar, lard (or lard and butter), baking soda, ground cinnamon, and ground ginger.
Gradually add flour until the mixture forms a stiff dough.
Shape and bake
Roll the dough very thin on a floured surface.
Cut into desired shapes and place on a baking sheet.
Bake in a preheated oven at 350°F (175°C) until crisp.
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.
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Cinnamon + gingertop 1% of all pairsSmell alikestrongCooked together6,380 recipes
Shared aroma: estragole (anise, licorice).
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Cinnamon + flourtop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Molasses + sugartop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Molasses + cinnamontop 11% of all pairsSmell alikelowCooked together4,928 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
- Molasses
- Adds dark color, moisture and a deep, slightly bitter sweetness to the dough.
- Brown sugar
- Adds sweetness and moisture, and helps the cookies brown and crisp as they bake.
- Lard
- Provides fat that tenderizes the dough and helps the cookies spread and crisp.
- Baking soda
- Reacts with the acidic molasses to lighten the dough and help the cookies spread.
- Ground ginger
- Supplies the signature warm, spicy flavor of the cookie.
The step that matters
Rolling the dough very thin. Thin dough bakes through and dries into a crisp cookie. Thick dough stays soft and chewy in the center, so the cookies will not turn out crisp as intended.
Swap the ginger
How well each one fits the dish's main ingredients (molasses, sugar, butter, cinnamon, flour):
- Nutmegfits better
- Cardamomfits about as well
- Clovefits about as well
- Gingerthe original
Fit is the average pairing score against molasses, sugar, butter, cinnamon, flour. 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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