Recipe: Gingerbread Snaps

Every holiday season, Broad Street's domed Ritz-Carlton displays a gingerbread house that rivals some Center City apartments in size.

Pastry chef Patricia Bundy slightly alters her gingerbread snap recipe to ensure the house's stability, but uses this original version when offering edible


Every holiday season, Broad Street's domed Ritz-Carlton displays a gingerbread house that rivals some Center City apartments in size. Pastry chef Patricia Bundy slightly alters her gingerbread snap recipe to ensure the house's stability, but uses this original version when offering edible samples of the architecture.

4 c. all-purpose flour
1 Tbsp. plus 1 tsp. baking soda
1 tsp. salt
1 Tbsp. plus 2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 ½ c. unsalted butter
2 ¼ c. granulated sugar
2 large eggs
½ c. molasses
½ Tbsp. natural vanilla extract

Preheat oven to 350 degrees Fahrenheit. Sift together all the dry ingredients, including spices; set aside. Cream the butter and sugar in mixer until well incorporated. Add the eggs, scrape down the bowl, and continue to mix. Add the molasses and vanilla and mix again until incorporated. While mixing, slowly add the dry ingredients until a dough forms. Drop heaping tablespoons of dough on a Silpat or well-greased cookie sheet. Bake the snaps for 12 minutes, or until edges are brown; cool on rack. Makes up to 6 dozen.

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