Gingersnaps(Cookies)
Crispy, spicy gingersnap cookies with warming ginger and cinnamon flavors, perfect for holiday treats or satisfying a sweet, spicy craving any time of year.
Ingredients
Instructions
- Cream shortening and sugar together until well blended.
- Add egg, molasses, cinnamon, cloves, and ginger; mix thoroughly.
- Stir in flour, baking soda, and salt until combined.
- Take a rounded teaspoonful of batter, form into a ball, and roll in granulated sugar.
- Place on a greased cookie sheet, spacing evenly.
- Bake at 375°F for 10 minutes, no longer.
- Remove from oven and let sit on the cookie sheet for 1 minute before transferring to a wire rack or plate.
Tips & Substitutions
For a spicier kick, consider increasing the ginger or adding a pinch of cayenne pepper. If you don’t have solid shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Ensure your ingredients are at room temperature for easier mixing. If you prefer a chewier texture, slightly underbake the cookies by a minute.
Serving Suggestions
These gingersnaps are delightful on their own but pair beautifully with a warm cup of tea or coffee. For a festive touch, serve alongside Honey-Glazed Turkey Breast during holiday gatherings. You can also crumble them over vanilla ice cream for a delicious dessert twist.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, warm in a preheated oven at 350°F for 5-7 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Gingersnaps(Cookies) contains roughly 447 calories, with 8g protein, 66g carbohydrates, and 17g fat. It is a good source of iron (17% of the Daily Value), protein (15% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2027mg per serving (88% 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 all-purpose gluten-free flour for this recipe?
Yes, you can substitute all-purpose gluten-free flour for regular flour in this recipe. Just be sure to use a blend that includes a binding agent, such as xanthan gum, to ensure the cookies hold together well.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes. This will firm up the dough and make it easier to form into balls. You can also lightly flour your hands while rolling the dough if needed.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of fresh nutmeg. You can also try incorporating finely chopped crystallized ginger for added texture and a burst of flavor.
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).