Old Fashion Gingersnaps
Old Fashion Gingersnaps are crispy, spicy cookies with a rich ginger flavor, perfect for holiday gatherings or a nostalgic treat with a cup of tea or milk.
Ingredients
Instructions
- Mix sugar, lard or shortening, and egg in a bowl.
- Add soda and sorghum, mixing well.
- Gradually add flour until a stiff dough forms that can be handled easily.
- Roll the dough into very small balls and place them on greased baking sheets.
- Bake at 350°F for 8 minutes until golden brown.
Tips & Substitutions
For a more intense ginger flavor, consider adding an extra teaspoon of ginger or incorporating ground cinnamon. If you don't have lard, vegetable shortening or unsalted butter are excellent substitutes. When mixing the dough, be careful not to overwork it to ensure the cookies remain tender. You can also chill the dough for 30 minutes before baking for a firmer texture.
Serving Suggestions
These gingersnaps make a delightful dessert on their own or can be paired with a scoop of vanilla ice cream for an indulgent treat. They also complement a warm cup of tea or coffee beautifully. For a festive touch, serve them alongside other holiday cookies like Cool Friendship Cookies or American recipes during gatherings.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a sealed bag for up to three months. To reheat, simply place them in a preheated oven at 300°F for a few minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Gingersnaps contains roughly 151 calories, with 1g protein, 13g carbohydrates, and 11g 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 a different type of fat instead of lard or shortening?
Yes, you can use unsalted butter as a substitute for lard or shortening in this recipe. Just keep in mind that using butter may slightly alter the texture and flavor of the gingersnaps, giving them a richer taste.
What if I want to make these gingersnaps gluten-free?
To make gluten-free gingersnaps, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to mimic the texture of traditional flour. This will help maintain the cookie's structure while keeping it gluten-free.
How can I make these cookies more chewy?
To achieve a chewier texture in your gingersnaps, consider reducing the amount of flour slightly and adding an additional egg yolk. This will help retain moisture in the cookies. Baking them for a shorter time can also contribute to a chewier consistency.
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).