Old-Fashioned Gingersnaps
Old-Fashioned Gingersnaps are crisp, spicy cookies with warm ginger, cinnamon, and cloves, perfect for holiday treats or cozy afternoons. Their robust flavor and delightful crunch make them a favorite for those who enjoy classic, nostalgic baked goods with a hint of molasses and spice.
Ingredients
Instructions
- Beat the unsalted butter in a large bowl until light and fluffy.
- Gradually add the granulated sugar, beating well.
- Mix in the molasses, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
- Add the flour gradually, about 1/4 cup at a time, mixing thoroughly after each addition.
- Chill the dough for 4 hours.
- Heat the oven to 325°F (160°C).
- Divide the chilled cookie dough in half.
- Shape each half into a 1 1/2-inch thick roll.
- Cut the dough crosswise into 1/2-inch thick slices with a sharp knife.
- Place the slices on a lightly buttered baking sheet.
- Bake until golden, about 8 minutes.
Tips & Substitutions
For a spicier kick, consider adding freshly grated ginger or increasing the ground ginger slightly. If you prefer a softer cookie, reduce the baking time by a minute or two. You can substitute the molasses with honey or maple syrup for a different flavor profile. For a gluten-free option, use a 1:1 gluten-free flour blend.
Serving Suggestions
These gingersnaps are delightful on their own but can be paired with a warm cup of tea or coffee for a cozy treat. For a festive touch, serve them alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce. They also make a great addition to a holiday cookie platter, complementing sweets like Fruit Cookie Pie.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. To maintain their crispness, place a piece of bread in the container to absorb moisture. If you want to reheat, pop them in a preheated oven at 300°F (150°C) for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Gingersnaps contains roughly 795 calories, with 2g protein, 10g carbohydrates, and 85g fat. It is an excellent source of vitamin A (80% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2994mg 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 brown sugar instead of granulated sugar?
Yes, you can substitute brown sugar for granulated sugar in this recipe. Brown sugar will add a richer flavor and a bit more moisture to the cookies, resulting in a chewier texture. Just use the same amount as the granulated sugar called for in the recipe.
How can I make these gingersnaps less spicy?
To reduce the spiciness of the gingersnaps, you can decrease the amount of ground ginger and cinnamon used. Alternatively, you might consider adding more flour to balance the flavors, or even using a combination of spices that includes milder flavors like nutmeg or allspice.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough before chilling it. Shape it into logs, wrap in plastic wrap, and place in an airtight container or freezer bag. When you're ready to bake, simply thaw in the fridge overnight, slice, and bake as directed.
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).