New England Gingersnaps
Classic New England gingersnaps offer spicy warmth and crisp texture, perfect for holiday gatherings or cookie exchanges. Their bold ginger and molasses flavor appeals to all ages.
Ingredients
Instructions
- Beat butter in a large mixing bowl.
- Gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses and beat well.
- Sift together the flour, baking soda, cinnamon, ginger, and cloves.
- Add the dry ingredients to the butter mixture, beating until smooth. Chill dough for 2 hours.
- Shape dough into 3/4-inch balls and roll in additional sugar to coat well.
- Place the coated dough balls 2 inches apart on a greased baking sheet.
- Bake at 350°F (175°C) for 11 to 12 minutes, cookies will puff then flatten.
- Cool slightly on cookie sheets, then remove to wire racks to cool completely.
Tips & Substitutions
For a spicier kick, consider increasing the ground ginger or adding a pinch of cayenne pepper. If you're out of molasses, dark corn syrup or honey can serve as substitutes, though the flavor will vary slightly. Ensure your butter is at room temperature for easier mixing and a smoother dough.
Serving Suggestions
These gingersnaps make a delightful treat on their own or can be paired with a warm cup of tea or coffee. They also complement a cheese platter beautifully, especially with creamy cheeses. For a fun twist, serve them alongside a scoop of vanilla ice cream or with a dollop of whipped cream for dessert.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag, separating layers with parchment paper. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of New England Gingersnaps contains roughly 641 calories, with 12g protein, 145g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (158% of the Daily Value), iron (92% of the Daily Value), and calcium (71% of the Daily Value). Note that it is relatively high in sodium, at 1702mg per serving (74% 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. Start with a 50-50 blend of whole wheat and all-purpose flour for the best results while still maintaining some lightness in your gingersnaps.
How can I make these cookies softer?
To achieve softer gingersnaps, reduce the baking time by a minute or two. You can also add an extra tablespoon of molasses or a little more butter, which will help keep them moist and chewy, rather than crisp.
Are these cookies suitable for freezing?
Absolutely! These gingersnaps freeze well. Shape the dough into balls, freeze them on a baking sheet, and once solid, transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the baking time for perfectly fresh cookies.
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).