Bicentennial Gingersnaps
Bicentennial Gingersnaps are classic spicy cookies with the warm flavors of ginger and cinnamon, perfect for holiday gatherings or anytime you crave a nostalgic treat.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Beat in egg and molasses.
- Sift dry ingredients over creamed mixture and blend well.
- Form into small balls and roll in sugar.
- Bake at 350°F for 12 to 15 minutes.
Tips & Substitutions
For a spicier flavor, you can increase the ginger to 1.5 teaspoons. If you don't have shortening, butter can be used as a substitute, but the texture will be slightly different. For a gluten-free option, try using a 1:1 gluten-free flour blend. Make sure to chill the dough for about 30 minutes before baking to help the cookies hold their shape.
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 Chocolate Peppermint Sensation Cake during the holidays. They also make a great addition to dessert platters or cookie exchanges, complementing other treats like Coconut Cherry Chews.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. If you want them to stay extra crisp, place a piece of bread in the container to absorb moisture. Reheat in the oven at 300°F for a few minutes to restore their crunch before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bicentennial Gingersnaps contains roughly 77 calories, with 1g protein, 15g carbohydrates, and 2g 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 brown sugar instead of white sugar?
Yes, using brown sugar will add a richer flavor and a bit of moisture to the gingersnaps, making them chewier. You can substitute it in equal amounts for white sugar, but keep in mind the texture may vary slightly.
What should I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to handle. You can also dust your hands with a little flour or sugar when forming the balls to prevent sticking.
Can I freeze the gingersnaps?
Absolutely! You can freeze gingersnaps once they are completely cooled. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer bag for long-term storage. They can be enjoyed for up to three months. Just thaw at room temperature before serving.
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).