1886 Gingersnaps
Crisp and spicy gingersnaps with a rich molasses flavor, perfect for holiday gatherings or as a delightful treat for those who enjoy spicy, crunchy cookies.
Ingredients
Instructions
- Rub shortening and sugar together into the flour; add enough more flour to make the dough very smooth, roll very thin, and bake quickly in a hot oven.
- The dough can be stored for days by placing it in the flour barrel under the flour; bake a few at a time.
- The more flour worked into the dough and the smoother it is rolled, the better and more brittle the cookies will be.
- Roll out the dough to wafer-like thinness.
- Bake quickly without burning, ensuring they become perfectly cold before setting aside.
Tips & Substitutions
For a spicier kick, consider adding a pinch of cinnamon or cloves to the dough. If you prefer a less sweet version, reduce the brown sugar slightly. Ensure your butter is softened for easier mixing, and make sure to roll the dough as thin as possible for that perfect crispiness. If the dough feels too sticky, adding a bit more flour can help achieve the right consistency.
Serving Suggestions
These gingersnaps are delightful on their own but pair beautifully with a cup of tea or coffee. For a festive touch, serve them alongside Grandma'S Deep Butter Cake as part of a dessert platter. They also make a wonderful addition to holiday cookie exchanges or gatherings. Enjoy them plain or with a drizzle of icing for a sweet twist.
Storage & Reheating
Store gingersnaps in an airtight container at room temperature to maintain their crispness. If you have leftover dough, it can be kept in the flour barrel for days, allowing you to bake fresh cookies as desired. For softening, briefly warm the cookies in a preheated oven at a low temperature to revive their texture.
Nutrition & Diet Analysis (per serving)
Each serving of 1886 Gingersnaps contains roughly 642 calories, with 0g protein, 28g carbohydrates, and 59g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of sugar in this recipe?
Yes, you can experiment with using white sugar or a combination of sugars. However, keep in mind that brown sugar adds moisture and depth of flavor, so if you substitute, the texture and taste may vary slightly.
What should I do if my dough is too sticky?
If your dough is too sticky to roll out, gradually add more flour until it reaches a workable consistency. Be cautious not to overdo it; too much flour can make the gingersnaps tough.
How do I know when the gingersnaps are done baking?
The gingersnaps should be golden brown and firm to the touch. Keep a close eye on them while baking to prevent burning, as they can go from perfectly baked to overdone quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).