"Ginger Snaps" Molasses Cookies
Ginger snaps are spicy, sweet molasses cookies with a crisp texture and crackled tops, perfect for holiday treats or cozy snacking with a warm beverage.
Ingredients
Instructions
- Sift together flour, soda, salt, ginger, and cinnamon.
- Mix together the sifted ingredients with sugar, shortening, beaten egg, and molasses.
- Chill the dough for 2 hours or overnight.
- Shape the chilled dough into balls and dip the tops in sugar.
- Do not press down the dough balls.
- Bake at 350°F until tops crack but are not dry.
Tips & Substitutions
For a spicier flavor, consider increasing the ginger or adding a pinch of ground cloves. If you don't have shortening, you can substitute with an equal amount of unsalted butter. Chilling the dough is crucial for achieving the right texture, so don't skip this step! To save time, you can also make the dough ahead of time and freeze it for later use, much like in the Diabetic Blueberry Muffin recipe.
Serving Suggestions
These Ginger Snaps are perfect for enjoying with a cup of tea or coffee. Consider serving them alongside a scoop of vanilla ice cream for a delightful dessert. They also pair beautifully with the Special Pumpkin Bread for a festive treat. For a fun twist, try crumbling them over yogurt for a delicious breakfast or snack.
Storage & Reheating
Store leftover Ginger Snaps in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookies in a single layer, then transferring them to a freezer-safe bag. To reheat, simply warm them in a preheated oven at 300°F for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of "Ginger Snaps" Molasses Cookies contains roughly 785 calories, with 5g protein, 153g carbohydrates, and 19g fat. It is an excellent source of potassium (47% of the Daily Value), iron (40% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 826mg per serving (36% 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 cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the texture of wheat flour. Adjust cooking time slightly if needed, as gluten-free cookies can sometimes bake faster.
What should I do if my dough is too sticky?
If your dough is too sticky, try chilling it for an additional 30 minutes. If it remains sticky, gradually add small amounts of flour until you achieve the desired consistency. Keep in mind that overly dry dough can lead to tough cookies, so add flour cautiously.
Can I use brown sugar instead of white sugar?
Absolutely! Using brown sugar will add a richer flavor and moisture to your Ginger Snaps. You can replace the white sugar with an equal amount of packed brown sugar. Just be aware that this may slightly change the texture, making them a bit softer.
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).