Molasses Cookies - Gingersnaps
Spiced molasses cookies with a deep ginger‑cinnamon flavor, crisp edges, and a chewy center—perfect for holiday baking or a cozy tea time treat.
Ingredients
Instructions
- Melt the shortening and allow it to cool.
- Add the white sugar and molasses to the shortening and mix until combined.
- Beat in the egg until the mixture is smooth.
- Sift together the flour, baking soda, cloves, ginger, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until well incorporated, then chill the dough for about an hour.
- Shape the chilled dough into 1‑inch balls and roll each ball in additional sugar.
- Bake the cookies at 350°F for 5 to 10 minutes, until edges are set.
Tips & Substitutions
To enhance the flavor of your molasses cookies, try adding a pinch of nutmeg or substituting some of the white sugar with brown sugar for a deeper taste. If you're out of shortening, you can use unsalted butter instead, which will give a richer flavor. Remember to chill the dough to prevent the cookies from spreading too much during baking.
Serving Suggestions
These gingersnap cookies are delightful served warm with a glass of milk or paired with a cup of tea. They also make a great addition to holiday cookie platters alongside other treats like Belgian Cherry Cookies. For an extra touch, consider drizzling them with a simple glaze or serving them alongside a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer and then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cookies - Gingersnaps contains roughly 705 calories, with 4g protein, 136g carbohydrates, and 19g fat. It is an excellent source of potassium (44% of the Daily Value), iron (40% of the Daily Value), and calcium (32% of the Daily Value). Note that it is relatively high in sodium, at 2197mg per serving (96% 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 cookies may turn out denser. For best results, use a mix of both flours to retain some lightness while adding more fiber to your cookies.
What can I use instead of molasses?
If you don't have molasses on hand, you can substitute it with honey or maple syrup, though the flavor will differ slightly. Using dark corn syrup can also work, but it will lack the robust flavor of molasses.
How can I make these cookies softer?
To achieve softer molasses cookies, try reducing the baking time slightly or adding a tablespoon of milk to the dough. Ensure that you don’t overbake them, as cookies will continue to firm up as they cool.
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).