These were ridiculously easy to put together. Dry ingredients in one bowl (the surprise addition of powdered espresso and cocoa powder added more flavor dimensions) and liquid in the other. Quick blend, and done. I was a little surprised at the amount of molasses. My favorite gingersnap calls for twice the flour and half the molasses. I also realized that I didn't have fresh ginger, so I subbed minced candied ginger. I used my mini bundt pan, which makes 12 mini cakes. There was enough batter left over for one three inch cake. These took longer to bake than I expected. Mine baked for a total of 28 minutes with the mini cake taking about eight minutes more. The house smelled delicious throughout, so the longer baking time was ok.
Go see the recipe and better photos at Karen's Kitchen Stories.