Gingernuts
Gingernuts are crunchy, spicy cookies with warm ginger, cinnamon, and molasses flavors, perfect for holiday treats or anytime a spicy-sweet snack is desired.
Ingredients
Instructions
- Cream together oleo and sugar.
- Stir in eggs, vinegar, and molasses.
- Sift dry ingredients and add to the first mixture.
- Mix all together well and shape into small balls about the size of small walnuts.
- Use flour on fingertips to prevent sticking.
- Bake on a greased cookie sheet for 10-12 minutes at 325°F or 350°F oven.
Tips & Substitutions
To enhance the flavor, consider using freshly grated ginger instead of ground ginger. You can substitute the oleo with unsalted butter or coconut oil for a different taste. If you prefer a less sweet cookie, reduce the sugar by up to 1/2 cup. Make sure to sift the dry ingredients well to avoid clumps. For a fun twist, add some chocolate chips or chopped nuts to the dough.
Serving Suggestions
Serve these gingernuts alongside a cup of tea or coffee for a delightful afternoon treat. They also pair beautifully with Aunt Estelle's Buttermilk Pie as a dessert duo. For a festive touch, consider serving them with whipped cream or a scoop of vanilla ice cream for a sweet ending to a meal.
Storage & Reheating
Store leftover gingernuts in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, simply place them in a preheated oven at 300°F for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Gingernuts contains roughly 1234 calories, with 19g protein, 232g carbohydrates, and 26g fat. It is an excellent source of calcium (48% of the Daily Value), protein (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 710mg per serving (31% 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 gingernuts without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes before adding it to the dough. This will help bind the ingredients together effectively.
What can I do if my dough is too sticky?
If the dough is sticky, sprinkle a little extra flour on your hands and work surface while shaping the balls. Alternatively, chill the dough in the refrigerator for about 30 minutes, which will make it easier to handle and shape.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and have a firm surface. They will continue to firm up as they cool. It's better to slightly underbake them than to overbake, as they will harden as they cool down.
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).