Molasses Rye Spice Snaps
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Molasses Rye Spice Snaps
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A simple, stir-together cookie recipe that yields delicious results in under 30 minutes. Make them soft and chewy or crisp and snappy.
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Ingredients
- 1 cup rye flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground Tonka bean optional
- 1 large egg
- 2/3 cup canola oil
- 1 1/4 cups granulated sugar divided
- 1/4 cup fancy molasses
- 1/2 teaspoon balsamic vinegar optional
- 1/4 cup raw cane sugar for rolling
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Instructions
- Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper.
- In a medium bowl, combine the dry ingredients: both flours, baking soda, salt, pepper, and all the ground spices. Use a whisk to ensure it is well mixed.
- In anther medium bowl, whisk together the egg and the oil. Stir in 1 cup of granulated sugar, followed by the molasses. Pour in the vinegar, then whisk until smooth. Pour in the dry ingredients.
- Grab a silicone spatula and mix the wet and the dry ingredients together until well combined. You are now ready to roll!
- In a shallow bowl, combine remaining 1/4 cup granulated sugar and 1/4 cup raw cane sugar - for extra sparkles! If you like, you can add gold pearled sugar for even more glitter. Roll dough into very small balls, about the size of a grape, then roll in the sugar. I like to use a small melon baller tool to help scoop the dough; a tiny teaspoon will also be helpful.
- Place sugared dough balls 2 inches apart on the baking sheet. Flatten them slightly with your hand; sprinkle a little more sugar on top (this is where it's great to have a helper!). Repeat until the tray is full.
- Bake cookies one try at a time for 7-8 minutes, banging the tray around the 6 minute mark to help them crack and spread. When the cookies are flat and cracked, and slightly golden around the edges, remove from the oven.
- Let the tray of cookies cool for 2-3 minutes, then carefully transfer the cookies to a wire cooling rack. They will be very soft and delicate, but they will crisp up as they cool.
- Roll remaining dough into balls, coat in sugar, and bake until golden. You will have about 4 dozen cookies.
- Enjoy cookies warm from the oven. Store them in an airtight container for up to one week, or freeze for up to 3 months.
Notes
- Nutrition data is for 1 dozen.
- Yields 48 2-inch cookies - quite small and thin, perfectly two bites. I make them this size for sandwich cookies. If you want a larger cookie, roll into 36 balls or even 24 for a huge, 4-inch cookie.
Nutrition Information
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Calories
899kcal
(45%)
Carbohydrates
135g
(45%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
11g
Monounsaturated Fat
24g
Trans Fat
0.2g
Cholesterol
47mg
(16%)
Sodium
866mg
(36%)
Potassium
476mg
(14%)
Fiber
4g
(16%)
Sugar
91g
(182%)
Vitamin A
70IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
67mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4dozen
Amount Per Serving
Calories 899 kcal
% Daily Value*
| Calories | 899kcal | 45% |
| Carbohydrates | 135g | 45% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 866mg | 36% |
| Potassium | 476mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 91g | 182% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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