Ginger Snap Cookies
Ginger Snap Cookies offer a spicy, sweet flavor with a crisp texture, perfect for holiday treats or enjoying with tea, appealing to those who love warm, spicy baked goods.
Ingredients
Instructions
- Heat molasses to boiling. Add sugar, shortening, and milk. Mix well. Remove from stove.
- In a bowl, sift together flour, ground cloves, baking soda, cinnamon, salt, and ground ginger. Mix well.
- Add the dry mixture to the molasses mixture and shape into a mound.
- Wrap in waxed paper and chill.
- Roll on a lightly floured board with powdered sugar until dough is almost 1/4 inch thick.
- Dip cookie cutter in powdered sugar each time you cut a cookie.
- Place cookies on a lightly greased cookie sheet.
- Bake in a 375°F oven for about 8 minutes or until delicately browned.
Tips & Substitutions
For a spicier kick, consider increasing the ground ginger to 3/4 teaspoon. If you don't have shortening, unsalted butter can be used as a substitute, but it may alter the texture slightly. Sifting the dry ingredients ensures even distribution of spices and baking soda, leading to more consistent cookies. When rolling out the dough, using powdered sugar instead of flour prevents sticking and adds a sweet touch.
Serving Suggestions
These ginger snap cookies are delightful on their own, but they also pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside Aunt Nettie'S German Chocolate Upside-Down Cake during holiday gatherings. Consider adding a scoop of vanilla ice cream on the side for a delightful dessert experience.
Storage & Reheating
Store the ginger snap cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag or container, separating layers with parchment paper to prevent sticking. To reheat, place them in a warm oven for a few minutes to regain their crispness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Snap Cookies contains roughly 510 calories, with 8g protein, 90g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (150% of the Daily Value), iron (82% of the Daily Value), and calcium (60% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 583mg per serving (25% 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 fresh ginger instead of ground ginger?
Fresh ginger can be used, but it has a different flavor profile and moisture content. Use about 1 tablespoon of finely grated fresh ginger to replace the ground ginger, keeping in mind that this may alter the texture of the cookies slightly.
What can I do if my dough is too sticky?
If the dough feels overly sticky, try chilling it for an additional 30 minutes in the refrigerator. If that doesn't help, gradually add a tablespoon of flour until the dough is manageable. Be careful not to add too much flour, as it can make the cookies tough.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Adding chopped walnuts or pecans can enhance the texture and flavor. If you prefer chocolate, mini chocolate chips work wonderfully with the spiced dough. Just fold in about 1/2 cup of your chosen mix-ins when combining the dry and wet ingredients.
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).