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Dessert

Ginger Snaps

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

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. Boil the molasses in a saucepan, then remove it from the heat.

  2. Add the baking soda when the molasses cools.

  3. In a bowl, mix the butter, sugar, and eggs until well combined.

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

  5. Gradually add flour until the dough is very thin.

Bake and serve

  1. Roll out the dough and cut into shapes.

  2. 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 dark color, moisture, and a deep, slightly bitter sweetness to the dough.
Baking soda
Reacts with the acidic molasses to help the cookies rise and spread.
Butter
Provides fat for tenderness and flavor, and helps the cookies crisp as they bake.
Sugar
Sweetens the dough and helps it brown and crisp during baking.
Eggs
Bind the dough and add structure and richness.
Flour
Forms the gluten-based structure that holds the cookies together.

The step that matters

Adding the flour. Flour is added gradually until the dough is very thin, so the cookies stay thin and crisp rather than cakey. Adding it all at once can make the dough hard to control and change the texture.

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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