Great Grandma Amiot'S Gingersnaps
Crispy, spicy gingersnaps with warm ginger and cinnamon flavors, perfect for holiday treats or cozy snacking, appealing to cookie lovers of all ages.
Ingredients
Instructions
- Cream shortening, sugar, and spices.
- Add egg and molasses. Stir in dry ingredients, mixing well.
- Make into small balls, then roll in sugar.
- Bake at 350°F for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you want a healthier option, substitute half of the shortening with applesauce. Make sure to chill the dough for about 30 minutes before shaping the balls; this helps them hold their shape while baking. If you're short on time, you can use pre-made cookie dough as a base for this recipe.
Serving Suggestions
These gingersnaps are delightful on their own but pair beautifully with a hot cup of tea or coffee. For a festive touch, serve them alongside The Best Chocolate Crinkle Cookies during holiday gatherings. You can also crumble them over ice cream for a delicious dessert twist.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them in a freezer bag. To reheat, simply pop them in a preheated oven at 300°F for about 5 minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma Amiot'S Gingersnaps contains roughly 803 calories, with 13g protein, 136g carbohydrates, and 23g fat. It is an excellent source of protein (26% of the Daily Value), iron (25% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2371mg per serving (103% 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. However, the texture may be denser. It’s advisable to use a mix of both for a lighter cookie while still enjoying the health benefits of whole wheat.
What can I use instead of shortening?
If you prefer not to use shortening, unsalted butter is a great substitute. It will add a richer flavor to the cookies. You can also use coconut oil for a dairy-free option, keeping in mind it may give a slight coconut flavor.
How do I make these cookies spicier?
To amp up the spice level, you can increase the amount of ginger and cinnamon in the recipe. Additionally, adding a pinch of ground cloves or allspice can provide an extra kick. Start with a small amount and adjust to taste.
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).