Crisp, spicy wafer.

Pam
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter or margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.

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  • Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.

  • Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.

  • Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.

  • Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.

Nutrition Facts

57.1 calories; 0.7 g protein; 10.3 g carbohydrates; 1.7 mg cholesterol; 24.4 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2010
If you've ever made ginger snaps you know the dough is supposed to be dry. This is similar however in making this recipe as written the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items. Read More
(29)

Most helpful critical review

Rating: 2 stars
11/01/2006
Maybe I didn't do this properly but the dough was so dry that I had an extremely difficult time making wafers out of it. Read More
(10)
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/20/2010
If you've ever made ginger snaps you know the dough is supposed to be dry. This is similar however in making this recipe as written the dough was already getting brittle after I mixed in the first cup of flour... but it was such a lovely deep brown color and the spices were already smelling so wonderful that I refused give up! I kept adding melted butter and sugar till I got the right consistency while mixing in the second cup of flour. All told I added 1 stick (1/2 cup) of butter and 1 cup melted brown sugar plus an extra 1/2 tsp. of all the spices. I skipped the oil altogether. It was worth the effort and the cookies came out just as delicious as I'd initially hoped! These crunchy spicy treats make a delightful contrast on a Christmas cookie tray with richer sweet items. Read More
(29)
Rating: 4 stars
12/22/2003
These cookies are the best! I am making them for a neighborhood cookie swap. My husband loves them! My recipe is a little different with more buttermargarine and no corn oil is added. Do try this if you haven't! Read More
(15)
Rating: 4 stars
12/20/2010
Like mjteodori the dough can get a bit crumbly. Instead of using 2 cups of flour I only used 1.5. I also added a liny bit more butter to loosen the dough. Overall great recipe though. Very flavorfull! Read More
(13)
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Rating: 2 stars
11/01/2006
Maybe I didn't do this properly but the dough was so dry that I had an extremely difficult time making wafers out of it. Read More
(10)
Rating: 5 stars
12/22/2003
These cookies were a bit of work but it was definatly worth it. I brought these to a family get-together and received many compliments. Read More
(9)
Rating: 5 stars
12/09/2013
Great recipe. You need a little TLC with the dough. My previous recipe required 1-2 hours in the frig before rolling out not room temp. I find this a little easier than working with room temp dough. Read More
(3)
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Rating: 5 stars
12/23/2011
THIS RECIPE IS A W E S O M E!!! Read More
(1)
Rating: 5 stars
12/06/2017
I've made these a few times and they always come out perfectly. I would point out that of you are in the UK I think you need to use golden syrup instead of the molasses specified. I'm not sure if the word has the same meaning here as in the US. I tried them with our molasses (the black stuff) but they were vile. With golden syrup they are great. If the dough seems a bit dry and crumbly sometimes I add a few drops of water which softens it up. Read More
Rating: 3 stars
09/09/2018
The dough was a little hard to work with because it's dense. Great amount of spice! I will maybe add a little less flour and see if that helps. I'll review again. Read More