Lela Callis Thompson'S Gingersnaps
Deliciously spicy and crisp gingersnaps with a rich molasses flavor, perfect for holiday gatherings or a cozy treat with a warm cup of tea or coffee.
Ingredients
Instructions
- Set oven for moderate, 350°F (175°C).
- Mix and sift the first five ingredients: flour, ginger, baking soda, salt.
- Sift the mixture again twice, then return to the sifter.
- Cream the shortening until smooth and fluffy.
- Gradually add 1 cup of sugar, beating continuously.
- Beat in the egg and molasses until well combined.
- Sift about 1/4 of the flour mixture over the molasses mixture and stir to blend.
- Repeat until all flour mixture is incorporated.
- Form teaspoon-sized balls of dough by rolling lightly between palms.
- Coat each ball with extra sugar and place about 2 inches apart on an ungreased baking sheet.
- Bake for approximately 12 minutes or until tops are slightly rounded and crackly.
- Cool the cookies on racks.
Tips & Substitutions
For a spicier kick, consider adding a teaspoon of cinnamon or cloves to the flour mixture. If you don't have shortening, you can substitute with an equal amount of unsalted butter. Make sure to chill the dough for 30 minutes if it's too sticky, which will help in rolling the dough balls. Remember, not to overbake for the best texture, as they will continue to firm up as they cool.
Serving Suggestions
Serve these delightful gingersnaps alongside a cup of tea or coffee for a cozy treat. They also pair beautifully with Barbara'S Dip for an unexpected sweet-savory combination. For a festive touch, consider stacking them in a jar as a gift or serving them at holiday gatherings with other cookies, such as Colorado Ranger Cookies.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. To maintain their crispness, you can place a slice of bread in the container to absorb moisture. If you want to enjoy them warm, briefly reheat in the oven at 300°F for about 5 minutes, watching closely to avoid overbaking.
Nutrition & Diet Analysis (per serving)
Each serving of Lela Callis Thompson'S Gingersnaps contains roughly 727 calories, with 10g protein, 155g carbohydrates, and 9g fat. It is an excellent source of potassium (33% of the Daily Value), iron (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make these gingersnaps gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that the blend includes xanthan gum for optimal texture. Adjust the baking time slightly, as gluten-free cookies may bake faster or slower depending on the blend used.
What should I do if the dough is too sticky?
If your dough feels sticky and difficult to work with, chill it in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to roll into balls. You can also dust your hands with a little flour while shaping the cookies to help manage stickiness.
Can I freeze the gingersnap dough?
Absolutely! You can freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag once frozen. They can be baked directly from the freezer, just add an extra minute or two to the baking time. This makes it easy to enjoy freshly baked cookies anytime!
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).