Janet'S Gingersnaps
Juicy gingersnap cookies bursting with warm spices and rich molasses, perfect for holiday treats or cozy snacking, appealing to those who love spicy, crunchy cookies.
Ingredients
Instructions
- Cream the margarine, molasses, and sugar together.
- Beat the eggs well; add to the creamed mixture.
- Sift the flour, soda, salt, cinnamon, ginger, and cloves.
- Add the sifted mixture to the wet ingredients and mix until a nice dough forms.
- Work the dough into long rolls about 1 1/2 inches around.
- Wrap the rolls in wax paper and freeze.
- Slice the frozen dough into thin slices.
- Bake at 350°F until light brown.
Tips & Substitutions
For a softer texture, consider using butter instead of margarine. If you prefer a spicier kick, you can increase the ginger or add a pinch of nutmeg. When shaping the dough, ensure the rolls are uniform in size for even baking. Use a silicone baking mat or parchment paper for easy release and cleanup. These gingersnaps can be enjoyed alongside Sour Cream Maple Walnut Muffins for a delightful treat.
Serving Suggestions
Serve gingersnaps with a warm cup of tea or coffee for a cozy snack. They can also be crumbled over ice cream for an added crunch or paired with a rich chocolate dessert for a delightful contrast. These cookies make a great addition to holiday cookie trays, complementing options like Christmas Ornament Cutouts beautifully.
Storage & Reheating
Store any leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag. To enjoy them again, simply thaw at room temperature or warm them in the oven for a few minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Janet'S Gingersnaps contains roughly 232 calories, with 4g protein, 46g carbohydrates, and 4g fat. It is a good source of iron (10% 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 the texture may be denser. If you choose to do this, consider adding a bit more liquid to the dough, as whole wheat absorbs more moisture.
How can I make these gingersnaps gluten-free?
To make gluten-free gingersnaps, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, such as baking soda and spices, are also gluten-free to avoid cross-contamination.
What should I do if my dough is too sticky?
If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to shape into rolls. You can also lightly flour your hands and work surface to prevent sticking while shaping.
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).