Crisp And Chewy Gingersnaps
Crisp and chewy gingersnaps feature warm spices and a sweet, molasses flavor, perfect for holiday gatherings or as a spicy treat with tea or coffee.
Ingredients
Instructions
- Preheat oven to 375°F.
- Mix together butter, sugar, molasses, and eggs; cream the mixture for 2 1/2 minutes.
- Stir in flour, baking soda, salt, cloves, cinnamon, and ginger; blend well.
- Roll dough into balls the size of walnuts, then roll in sugar.
- Place the dough balls on a greased cookie sheet.
- Bake for 8 to 10 minutes until cookies are barely set and just starting to brown on the edges.
- Remove from oven and let cool on the cookie sheet for 3 to 5 minutes.
- Transfer cookies to paper towels to finish cooling.
Tips & Substitutions
For a spicier kick, consider adding a teaspoon of ground ginger. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. Ensure your butter is at room temperature for easier creaming. If you’re out of molasses, honey or agave syrup can be a suitable substitute, though the flavor will vary. For a twist, try adding chopped crystallized ginger to the dough.
Serving Suggestions
These gingersnaps are perfect with a cup of hot tea or coffee. For a delightful dessert experience, serve them alongside My Aunt Betty'S Hot Fudge Sauce for dipping. They also make a wonderful addition to a holiday cookie platter, pairing well with other festive treats. Consider serving them with a scoop of vanilla ice cream for a delicious contrast.
Storage & Reheating
Store cooled 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 bag. To reheat, place them in a warm oven for a few minutes to restore their crispiness. Avoid microwaving, as this can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp And Chewy Gingersnaps contains roughly 138 calories, with 2g protein, 20g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 465mg per serving (20% 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 make these gingersnaps ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days. Just roll the dough into balls and roll in sugar before baking. You can also freeze the dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
What can I do if my dough is too sticky?
If your dough feels sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to roll into balls. If the dough remains sticky, you can also lightly dust your hands with flour while rolling to help prevent sticking.
How can I make these cookies softer?
To achieve softer gingersnaps, reduce the baking time slightly and remove them from the oven when they are still soft in the center. They will continue to firm up as they cool. You can also add an extra egg yolk for a chewier texture, which yields a delightful contrast to the crisp edges.
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).