My Grandmother'S Gingersnaps
Warm and spicy gingersnaps with a hint of molasses and ginger, these cookies offer a perfect balance of sweetness and spice. Crispy on the edges and chewy in the center, they are ideal for holiday gatherings or cozy afternoons with a cup of tea or milk.
Ingredients
Instructions
- Measure flour, soda, ginger, salt, and cinnamon.
- Cream Crisco until soft.
- Gradually add sugar, creaming after each addition, until light and fluffy.
- Blend in egg and molasses.
- Add flour mixture and mix until combined.
- Form teaspoons of soft dough into small balls by rolling them lightly between palms.
- Roll dough balls in sugar.
- Place on ungreased cookie sheet, 2 inches apart.
- Bake at 350°F (175°C) for 12 minutes.
Tips & Substitutions
For a more pronounced flavor, consider adding a pinch of ground cloves along with the spices. If you don't have Crisco, unsalted butter can be used as a substitute, though it may alter the texture slightly. To achieve a chewier cookie, you can slightly underbake them. Make sure to let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These gingersnaps are delightful on their own, but they also pair wonderfully with a cup of hot tea or coffee. For a festive touch, serve them alongside a platter of Deviled Celery Sticks for a crunchy contrast. They also make a wonderful addition to holiday cookie trays or can be enjoyed with ice cream for a delicious dessert.
Storage & Reheating
Store 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 sealed bag for up to three months. For a quick refresh, pop them in a 300°F (150°C) oven for a few minutes to regain some crispness before serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandmother'S Gingersnaps contains roughly 93 calories, with 2g protein, 19g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. To maintain the lightness of the cookies, consider using half whole wheat and half all-purpose flour. This will give you a healthier option without sacrificing too much of the original recipe's texture.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls. Alternatively, you can dust your hands and the dough lightly with flour while shaping the cookies.
How can I make these cookies spicier?
To increase the spice level, you can add more ginger or include a bit of black pepper or cayenne pepper for a kick. Adjust the spices according to your taste preference, but start with small amounts to avoid overpowering the cookie's flavor.
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).