Gingersnaps
Gingersnaps are a classic spiced cookie with a delightful snap, featuring bold flavors of ginger and molasses. Perfect for the holiday season or any occasion, these cookies offer a warm, comforting taste that suits both kids and adults alike.
Ingredients
Instructions
- Heat the molasses to boiling point.
- Pour the hot molasses over the shortening.
- Sift together and stir this mixture into the flour, baking soda, ginger, and salt.
- Shape 1/4 of the mixture at a time, keeping the rest of the dough in the refrigerator until ready to cut out.
- Roll the dough as thin as possible and cut with a small, round cutter.
- Bake at 350° until crisp and dry, about 8 to 10 minutes.
- Store well.
Tips & Substitutions
For a spicier kick, consider adding a pinch of ground cloves or nutmeg to the dough. If you don't have shortening, you can substitute with an equal amount of unsalted butter, which will also give these gingersnaps a richer flavor. Make sure to sift the dry ingredients well to ensure a light and crispy texture. Chilling the dough is essential for easier handling and cutting.
Serving Suggestions
These gingersnaps are delightful on their own, but they also pair beautifully with a cup of hot tea or coffee. Consider serving them alongside a scoop of vanilla ice cream for a fun dessert twist. For a festive touch, they can be included in a holiday cookie platter with other favorites such as Oatmeal Bread For Bread Machine.
Storage & Reheating
Store the baked gingersnaps in an airtight container at room temperature for up to two weeks. If you want to keep them longer, consider freezing them. To reheat, simply place them in a preheated oven at 300°F for about 5 minutes to restore their crispiness without compromising texture.
Nutrition & Diet Analysis (per serving)
Each serving of Gingersnaps contains roughly 293 calories, with 1g protein, 6g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 2502mg per serving (109% 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 use whole wheat flour for a healthier option, but it may alter the texture slightly. Start with half whole wheat and half all-purpose flour to see how the consistency holds up, as whole wheat can absorb more moisture.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches a workable consistency. You can also chill the dough in the refrigerator for about 30 minutes, which will help firm it up and make it easier to roll.
How can I make these gingersnaps softer?
To achieve softer gingersnaps, reduce the baking time by a couple of minutes or store them in an airtight container with a slice of bread. The moisture from the bread will help keep the cookies soft. You can also experiment with adding more fat, like butter, to the recipe.
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).