Spiced Pecan & Molasses Snaps

Spiced Pecan & Molasses Snaps ingredients

• 2.25 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 2 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter
• 0.5 cup light brown sugar
• 0.25 cup granulated sugar
• 1 large egg
• 0.25 cup molasses
• 1 tsp vanilla extract
• 0.5 cup pecan pieces

How to make Spiced Pecan & Molasses Snaps

1. In a medium bowl, whisk together 2.25 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 2 tsp baking soda, and 0.5 tsp salt. This ensures the spices and leavening agents are evenly distributed.
2. In a large bowl, using an electric mixer, cream together 0.5 cup softened unsalted butter and 0.5 cup packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Beat in 1 large egg until fully incorporated, then add 0.25 cup molasses and 1 tsp vanilla extract, mixing until smooth. The mixture may look slightly curdled, which is normal.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough, as this can lead to tough cookies.
5. Stir in 0.5 cup pecan pieces until evenly distributed throughout the dough. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes in the refrigerator; chilling helps prevent the cookies from spreading too much.
6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place 0.25 cup granulated sugar in a shallow dish for rolling the cookies.
7. Scoop dough by the tablespoonful and roll it into 1-inch balls. Roll each dough ball in the granulated sugar until thoroughly coated. This sugar coating gives the snaps their characteristic crispy exterior and sparkling finish.
8. Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 10-12 minutes, or until the edges are set and slightly crisp but the centers still look soft and chewy. The cookies will puff up and then flatten slightly as they cool, developing their signature 'crackle' top.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
10. Store the Spiced Pecan & Molasses Snaps in an airtight container at room temperature for up to 5 days to maintain their chewiness.

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