Nanny'S Gingersnaps
Nanny's Gingersnaps are spicy, aromatic cookies featuring warm cinnamon and ginger flavors, complemented by rich molasses. Perfect for holiday gatherings or cozy afternoons, these crispy treats are loved by those who enjoy classic, flavorful cookies with a hint of spice and a chewy center.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add the beaten egg to the mixture.
- Incorporate flour, cinnamon, ginger, salt, and baking soda into the mixture.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Wet the bottom of a glass and flatten each cookie.
- Bake at 350°F for 10 to 15 minutes or until done.
Tips & Substitutions
For a softer cookie, slightly reduce the baking time. If you don't have shortening, you can use unsalted butter as a substitute, but keep in mind it may alter the texture slightly. Experiment with adding chopped nuts or chocolate chips for added flavor. To enhance the spices, consider using fresh ginger instead of ground ginger. These gingersnaps are perfect for holiday gatherings.
Serving Suggestions
Gingersnaps are delightful on their own, but they can also be paired with a warm cup of tea or coffee for a cozy treat. Serve them alongside Nanie'S Banana Bread for a delicious dessert platter, or use them as a base for ice cream sandwiches. Consider adding a sprinkle of powdered sugar for a festive touch during celebrations.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, 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 regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Gingersnaps contains roughly 434 calories, with 3g protein, 43g carbohydrates, and 28g fat. It is a good source of calcium (12% of the Daily Value). 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 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, and the cookies may require a bit more moisture. Consider adding a tablespoon of milk to the dough to help achieve the right consistency.
What can I do if my gingersnaps turn out too hard?
If your gingersnaps are too hard, they may have been overbaked. Next time, reduce the baking time slightly and keep an eye on them. You can also place a slice of bread in the container with the cookies to help soften them over time.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. When you're ready to bake, simply scoop and bake as instructed. Alternatively, you can freeze the dough for up to three months, then thaw it in the refrigerator before baking.
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).