Granny'S Spruill'S Gingersnap Cookies
Deliciously spicy gingersnap cookies with a crunchy exterior and chewy center, perfect for holiday gatherings or everyday treats for those who love warm, aromatic flavors.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add molasses and egg; beat well.
- Sift dry ingredients and add to the mixture.
- Roll the dough into a ball.
- Dip the dough ball into sugar.
- Place on a cookie sheet 2 inches apart.
- Bake at 375°F for 8 to 10 minutes, do not overbake.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you're out of molasses, dark corn syrup can be a good substitute. To enhance the spice flavor, add an extra pinch of ginger or cinnamon. Make sure to chill the dough for 30 minutes if it's too sticky to handle. This recipe is perfect for holiday baking or when paired with a warm cup of tea.
Serving Suggestions
These gingersnap cookies are fantastic on their own, but they also pair beautifully with a scoop of vanilla ice cream or a glass of milk. For a festive touch, serve them alongside Evangeline'S Chocolate Chess Pie during holiday gatherings. They make a delightful addition to cookie platters or as a sweet treat after dinner.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag. To enjoy them later, simply thaw at room temperature or warm in the oven for a few minutes to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Spruill'S Gingersnap Cookies contains roughly 81 calories, with 1g protein, 15g carbohydrates, and 2g fat.
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 these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough for up to three months. Just roll the dough into balls, freeze them, and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What can I do if my dough is too sticky?
If your dough is overly sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. You can also lightly flour your hands while rolling the dough into balls. Just be careful not to add too much flour, as it can alter the texture of the cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the centers look slightly soft. They will continue to firm up as they cool on the baking sheet. Avoid overbaking, as gingersnaps are meant to be chewy with a bit of crispiness. Aim for a light golden color, which indicates they're perfectly baked.
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).