Lill'S Gingersnaps
These spicy, chewy gingersnaps feature warm ginger and cinnamon flavors with a hint of vanilla, perfect for festive occasions or cookie exchanges, appealing to all ages.
Ingredients
Instructions
- Cream margarine and sugar together until light and fluffy.
- Add egg, molasses, and vanilla; mix well.
- Sift dry ingredients (flour, soda, salt, ginger, cinnamon) together and gradually add to the wet mixture.
- Chill the dough mixture for at least 1 hour.
- Roll the chilled dough into balls using your hands.
- Dip each ball in sugar to coat.
- Flatten the coated balls on a cookie sheet.
- Bake at 325°F (165°C) until done, about 12 minutes.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar; it will add a hint of molasses. If you prefer a spicier cookie, increase the ginger and cinnamon slightly. Make sure to chill the dough thoroughly to ensure the cookies hold their shape while baking. You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
Serving Suggestions
These gingersnaps are delicious on their own but can also be served with a cup of hot tea or coffee for a cozy treat. For a festive touch, serve them alongside a plate of other holiday cookies like Miniature Nut Rolls or Nut Squares. They also pair beautifully with Swiss Onion Dip for a sweet and savory combination.
Storage & Reheating
Store any leftover gingersnaps in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies in a zip-top bag for up to three months. To reheat, simply place them 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 Lill'S Gingersnaps contains roughly 109 calories, with 1g protein, 24g carbohydrates, and 1g 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 use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe for a richer flavor. Just use the same amount, but keep in mind that the texture may vary slightly, making the cookies a bit richer.
What can I use if I don’t have molasses?
If you don't have molasses, you can use honey or maple syrup as a substitute. However, keep in mind that this may alter the flavor slightly, so adjust the spices if needed.
How do I know when the cookies are done baking?
The cookies are done when they are firm around the edges and slightly soft in the center. They will continue to firm up as they cool, so be careful not to overbake them.
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).