Molasses Snaps

Mashed potato in a cookie sounds strange until you taste the result. It creates a dense, chewy center that stays soft while the thin, pressed edges bake into crispy snaps. No eggs, no butter, just oil and potato holding everything together.

Molasses does the heavy flavor lifting here. Its dark, bittersweet depth pairs with ginger and cinnamon for that old-fashioned spice cookie warmth that fills the kitchen while they bake.

Flattening the dough to just ⅛ inch with a greased glass is the trick to getting the signature snap. Thick cookies stay soft all the way through. Thin ones develop that crispy-chewy contrast.

Pro Tips

• Beat the cooked potato until completely smooth with no lumps. Any chunks create uneven spots in the thin cookie.
• Grease the bottom of the glass with oil or cooking spray between presses so the dough doesn’t stick and tear.
• Don’t overbake. Pull them when lightly browned; they firm up significantly as they cool. Overbaked molasses cookies turn hard and bitter.
• Let them cool completely on the baking sheet before removing. They’re fragile when warm and crisp up as they set.

Variations

• Roll in granulated sugar before flattening for a sparkly, crunchy coating.
• Add a pinch of ground cloves and black pepper for a spicier, more complex gingersnap profile.
• Sandwich two cookies with cream cheese frosting for a holiday-worthy filled cookie.