Best Gingersnaps
Crisp and spicy gingersnaps with warm cinnamon and ginger flavors, perfect for holiday treats or as a spicy cookie option for all ages.
Ingredients
Instructions
- Combine sugar, flour, salt, soda, ground cinnamon, and ground ginger in a bowl.
- Cut in the shortening until the mixture resembles pie mix.
- Stir in the molasses and the beaten egg until well blended.
- Shape the dough into two rolls in floured wax paper.
- Refrigerate the rolls until firm.
- Slice each roll into 1/4-inch thick slices and place on an ungreased cookie sheet.
- Sprinkle the top of each cookie with additional sugar.
- Bake at 350°F (175°C) for about 10 minutes until golden.
Tips & Substitutions
For a crisper cookie, ensure you bake them until they are slightly golden. If you prefer a softer texture, reduce the baking time by a minute or two. You can substitute the shortening with unsalted butter for a richer flavor. If you don't have ground ginger, freshly grated ginger can work, but use it sparingly as it can be more intense than the dried form.
Serving Suggestions
These gingersnaps are delightful on their own but pair wonderfully with a glass of milk or a cup of tea. For a festive touch, serve them alongside Krum Kake during the holidays. You can also crumble them over vanilla ice cream for a delicious dessert or use them as a base for a crust in desserts like Creates Its Own Crust(Coconut Pie).
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. For longer storage, you can freeze them; just ensure they are well-wrapped to prevent freezer burn. To enjoy them warm, reheat in a preheated oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Best Gingersnaps contains roughly 559 calories, with 11g protein, 124g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (70% of the Daily Value), iron (67% of the Daily Value), and vitamin C (50% of the Daily Value). Note that it is relatively high in sodium, at 1942mg per serving (84% of the Daily Value).
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 a different type of sweetener instead of sugar?
Yes, you can substitute granulated sugar with brown sugar for a deeper flavor. Honey or maple syrup can also be used, but you will need to adjust the liquid content in the recipe. Reduce the molasses slightly if using a liquid sweetener to maintain the right consistency.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it for an additional 30 minutes. Alternatively, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Just be cautious not to overwork the dough.
How do I know when the gingersnaps are done baking?
Gingersnaps are done when they are firm to the touch and have a slight golden color around the edges. They may seem soft when you take them out, but they will continue to harden as they cool. For a chewy version, remove them from the oven when they are just starting to brown.
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).