Gingersnaps(These Are Crispy On The Edges But Soft In The Center)
Crispy-edged yet soft-centered gingersnaps burst with warm spices and rich molasses, perfect for those who love a classic, crunchy-sweet cookie with a spicy kick.
Ingredients
Instructions
- Mix thoroughly shortening, brown sugar, egg, and molasses.
- Blend in the remaining ingredients, except for granulated sugar.
- Cover and chill the dough for one hour.
- Preheat the oven to 375°F (190°C).
- Shape the dough into rounded teaspoonfuls into balls.
- Dip the tops of the dough balls into granulated sugar.
- Place the sugar-coated balls on a lightly greased baking sheet, 3 inches apart.
- Bake for 10 to 12 minutes.
- Remove from the baking sheet immediately after baking.
Tips & Substitutions
For extra flavor, consider adding a pinch of nutmeg or substituting part of the shortening with butter for a richer taste. If you prefer a spicier cookie, increase the ginger or cinnamon slightly. Remember to chill the dough for at least an hour, as this helps the cookies maintain their shape while baking. Ensure your baking sheet is lightly greased to prevent sticking.
Serving Suggestions
These gingersnaps are delightful on their own but pair beautifully with a warm cup of Hot Butter Pineapple Punch for a festive treat. For a creative twist, serve them alongside Luscious Pineapple Delight as a dessert duo. They also make a great addition to a holiday cookie platter, complementing other favorites like Brenda'S Chocolate Chip Cookies.
Storage & Reheating
Store any leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a resealable bag for up to three months. When ready to enjoy, simply thaw at room temperature or warm them slightly in the oven to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Gingersnaps(These Are Crispy On The Edges But Soft In The Center) contains roughly 906 calories, with 5g protein, 188g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1116mg per serving (49% 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 a different type of sugar in this recipe?
Yes, you can substitute granulated sugar with coconut sugar for a lower glycemic option, though it may alter the flavor slightly. Brown sugar could also be used to enhance the molasses flavor, but keep in mind it may affect the texture of the cookies.
What can I do if my dough is too sticky?
If your dough feels too sticky after mixing, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Remember that chilling the dough will also help firm it up, making it easier to shape into balls.
Are these cookies suitable for a gluten-free diet?
To make these gingersnaps gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking soda you use is gluten-free as well, and check the labels on all ingredients to avoid any gluten contamination.
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).