Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Ginger Cookies
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 bowl, cream together the brown sugar and butter.
Stir in the molasses and the dissolved baking soda.
Gradually add flour until the dough is stiff enough to handle.
Shape and bake
Pat the dough out with your hands.
Cut into desired shapes.
Bake in a preheated oven at 350°F (175°C) until golden.
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.
Photo for illustrative purposes only · Contact us to use it
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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Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + gingertop 14% of all pairsSmell alikelowCooked together4,116 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + gingertop 15% of all pairsSmell alikemoderateCooked together8,564 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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
- Brown sugar
- Adds sweetness and moisture, and helps the cookies brown.
- Butter
- Provides fat for tenderness and creaming structure into the dough.
- Molasses
- Adds dark color, moisture and the characteristic rich, sweet-bitter flavor.
- Baking soda
- Reacts with molasses' acidity to lighten the dough and promote browning.
- Flour
- Forms the structure that holds the dough stiff enough to shape and cut.
The step that matters
Dissolving the baking soda in hot water. Baking soda must be fully dissolved before it is stirred into the molasses, so it reacts evenly throughout the dough. Undissolved pockets can leave bitter spots or uneven rising.
Swap the ginger
How well each one fits the dish's main ingredients (sugar, butter, molasses, flour):
- Cinnamonfits better
- Nutmegfits better
- Jalapenofits better
- Gingerthe original
Fit is the average pairing score against sugar, butter, molasses, 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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