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RYE FLOUR: Molasses-Rye Snaps

YIELD: 46 cookies


BAKING TIME: 14-16 minutes; dough is refrigerated overnight.

FROM: King Arthur Flour Whole Grain Baking

Molasses and rye have a natural affinity, and they join forces here in a thin, dark brown cookie that straddles the line between crisp and chewy; while its edges are crisp, it still has just the slightest “bend” at the center.  These are a great accompaniment to homemade applesauce.


½ cup unsalted butter

¾ cup packed light or dark brown sugar

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground allspice

1 large egg

2 Tbsp molasses

1 cup SCF flour – wheat, barley, or a mix

¼ cup diced crystallized ginger

2/3 cup SCF rye flour

The cookies:

  1. Cream the butter, sugar, baking soda, salt and spices in a medium mixing bowl.  Beat in the egg and molasses, scraping the bowl.  The mixture will look curdled, but that’s OK.
  2. Combine ½ cup of the non-rye flour with the crystallized ginger, if using, in a mini food processor, and process until the ginger is finely ground.  Add this mixture to the bowl, along with all the remaining flour, beating until smooth.  Cover the bowl, and refrigerate the dough for 1 hour or overnight.
  3. Preheat the oven to 350˚ F.  Lightly grease 2 baking sheets or line with parchment paper.
  4. Drop the dough by the teaspoonfuls onto the prepared sheets.  Bake the cookies, reversing the pans midway through, until they’re an even, deep-golden brown, 14-16 minutes.  At 14 minutes they will still have some significant chewiness; at 16 minutes, they’ll be almost entirely crisp.  Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to cool completely.



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GRAINS: Rye Flour,