Dorene Watts' Gingersnaps
Golden, spicy gingersnaps with a chewy center and crisp edges, perfect for holiday gatherings or cozy afternoons, featuring warm ginger and cinnamon flavors.
Ingredients
Instructions
- Sift together the dry ingredients: flour, baking soda, cinnamon, salt, and ginger.
- Mix the dry ingredients with the liquids: egg, molasses, sugar, and shortening until well combined.
- Let the dough chill in the refrigerator for 2 hours or overnight.
- Roll the chilled dough into balls and roll them in sugar.
- Place the sugar-coated dough balls on a cookie sheet and bake at 325°F for 8 minutes. Do not overbake.
Tips & Substitutions
For an extra spicy kick, consider adding a pinch of allspice or nutmeg to the dry ingredients. If you prefer a vegan version, substitute the egg with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Ensure the dough is well-chilled to prevent spreading during baking. For a more festive touch, try rolling the cookies in colored sugar before baking.
Serving Suggestions
These gingersnaps make a delightful accompaniment to a warm cup of tea or coffee. For a festive treat, serve them alongside a scoop of vanilla ice cream or with a drizzle of cream cheese frosting. They also pair beautifully with holiday gatherings and can be included in a cookie platter alongside other favorites like So-Easy Chocolate Peanut Butter Cookies.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months. If freezing, layer them between parchment paper and place them in a freezer-safe bag. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Dorene Watts' Gingersnaps contains roughly 486 calories, with 1g protein, 19g carbohydrates, and 46g fat. Note that it is relatively high in sodium, at 2300mg per serving (100% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may yield a denser texture. Consider using a blend of both flours for a lighter result while still adding some whole grain goodness.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, add a bit more flour, a tablespoon at a time, until it reaches a workable consistency. Chilling the dough for a longer period can also help firm it up, making it easier to roll into balls.
Can I add chocolate chips to the gingersnap dough?
Absolutely! Adding chocolate chips can give a delightful twist to the traditional gingersnap flavor. Just mix in about 1/2 cup of semi-sweet or dark chocolate chips to the dough before chilling for a delicious variation.
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).