Crinkly Gingersnaps
Crinkly Gingersnaps are crispy, spicy cookies with a rich molasses flavor, perfect for festive occasions or cozy snacking, appealing to those who love classic ginger snaps.
Ingredients
Instructions
- Cream the shortening and sugar until fluffy.
- Add egg, milk, and molasses to the creamed mixture.
- Beat together until well combined.
- Sift the dry ingredients (salt, soda, cinnamon, ginger) together.
- Add the dry ingredients to the creamed mixture and blend thoroughly.
- Roll dough into balls the size of a walnut.
- Place the balls on a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes.
Tips & Substitutions
For a lighter texture, consider replacing half of the shortening with applesauce. You can also substitute dark brown sugar for the white sugar to enhance the molasses flavor. If you're short on molasses, a mix of honey and brown sugar can work in a pinch. Be sure to chill the dough for about 30 minutes before rolling to make shaping easier and help the cookies hold their form.
Serving Suggestions
These crinkly gingersnaps are perfect for holiday gatherings and pair beautifully with a warm cup of tea or coffee. For a festive twist, serve them alongside Just Real Good Cornbread for a sweet and savory combination. They also make a delightful addition to a dessert platter featuring World'S Best Christmas Cookies and Christmas Chocolate Fudge.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, simply pop them in a 300°F (150°C) oven for a few minutes until warmed through and slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Crinkly Gingersnaps contains roughly 89 calories, with 1g protein, 16g carbohydrates, and 3g 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 butter instead of shortening?
Yes, you can use butter instead of shortening for a slightly different flavor and texture. Just remember that butter has a lower melting point, which may affect the cookie's spread during baking. Using a mix of butter and shortening can also yield a wonderful balance.
How do I know when the cookies are done baking?
The cookies are done when they have puffed up and the edges are set but the center remains slightly soft. They will continue to firm up as they cool. Keep an eye on them, as oven temperatures can vary.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Chopped nuts like walnuts or pecans can add a nice crunch, and chocolate chips can complement the spicy flavors of the gingersnaps. Just be sure not to overload the dough, as this can affect the texture.
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).