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 ↓
Bakers' Ginger Snaps
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Boil brown sugar, molasses, shortening, ginger, cinnamon, and cloves together.
Remove from heat and let cool.
Sift 4 cups of flour.
Stir part of the sifted flour into the cooled mixture.
Dissolve baking soda in warm water and beat the dissolved baking soda into the mixture.
Stir in the remaining flour until stiff enough to roll into long logs about 1 inch in diameter.
Cut logs into half-inch pieces.
Bake and cool
Place pieces on well-buttered baking sheets, leaving room to spread.
Bake in a moderate oven at 350°F (175°C) until done.
Let cool before removing from the tins.
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 + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Ginger + cinnamontop 1% of all pairsSmell alikestrongCooked together6,380 recipes
Shared aroma: estragole (anise, licorice).
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Ginger + clovetop 1% of all pairsSmell alikestrongCooked together6,038 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).
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, rich sweetness and moisture, and keeps the cookies chewy.
- Brown sugar
- Adds sweetness and moisture, and helps the cookies brown and soften.
- Shortening
- Provides fat that gives tenderness and spreads the dough as it bakes.
- All-purpose flour
- Provides the structure that holds the dough together and sets the cookie.
- Baking soda
- Reacts with the molasses acid to lift the cookies and deepen their browning.
- Ground ginger
- Supplies the main spicy aroma that defines the cookie's flavor.
The step that matters
Let the cooked mixture cool before adding flour and soda. Adding flour or baking soda to a hot mixture can cause uneven reactions and a dough that is hard to handle. Cooling keeps the dough workable and the texture consistent.
Swap the ginger
How well each one fits the dish's main ingredients (sugar, molasses, butter, cinnamon, clove, flour):
- Nutmegfits better
- Allspicefits better
- Cardamomfits about as well
- Gingerthe original
Fit is the average pairing score against sugar, molasses, butter, cinnamon, clove, 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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