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Molasses Rye Spice Snaps

A simple, stir-together cookie recipe that yields delicious results in under 30 minutes. Make them soft and chewy or crisp and snappy.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
28 mins
Servings: 4 dozen
Calories: 899 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Grab a silicone spatula and mix the wet and the dry ingredients together until well combined. You are now ready to roll!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Roll remaining dough into balls, coat in sugar, and bake until golden. You will have about 4 dozen cookies.
  10. 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

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

% 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.