Gramma'S Gingersnaps
Golden, spicy gingersnaps with a crunchy exterior and chewy center, featuring warm ginger, cinnamon, and cloves—perfect for holiday gatherings or cozy snacking with family and friends.
Ingredients
Instructions
- Cream shortening and sugar until well combined.
- Add molasses and egg; beat well.
- Combine dry ingredients: ginger, cinnamon, cloves, flour, baking soda, and salt.
- Mix dry ingredients into the wet mixture until evenly incorporated.
- Roll dough into 1-inch balls and then roll in granulated sugar.
- Place on cookie sheet, 2 inches apart.
- Bake at 350°F (175°C) for about 12 minutes, until cracks appear dry and cookies are no longer puffed.
Tips & Substitutions
For an extra kick, consider using fresh ginger instead of ground ginger, or add a pinch of cayenne for some heat. If you don't have shortening, butter can work as a substitute, but it may alter the texture slightly. Ensure your molasses is unsulfured for the best flavor. If you prefer a softer cookie, reduce the baking time by a minute or two.
Serving Suggestions
Serve these gingersnaps with a glass of cold milk or a warm cup of tea for a delightful afternoon treat. They also pair beautifully with Jane'S Peanut Butter Pie for a sweet dessert spread. Consider adding a sprinkle of powdered sugar or a drizzle of chocolate for a festive touch during the holidays.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. Reheat in a preheated oven at 300°F (150°C) for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Gramma'S Gingersnaps contains roughly 85 calories, with 1g protein, 15g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 544mg per serving (24% 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 substitute whole wheat flour for all-purpose flour, but it may result in a denser cookie. Consider using a mix of both for better texture while still adding some whole grain goodness.
What can I do if my dough is too sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for 30 minutes. This will make it easier to roll into balls and help the cookies maintain their shape while baking.
Can I add nuts or chocolate chips to the recipe?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even chocolate chips for a unique twist. Just keep in mind that it may change the overall flavor and texture of the gingersnaps.
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).