Rae'S Gingersnaps
Gingersnaps are classic spicy-sweet cookies with a crisp texture and warm ginger flavor, perfect for holiday gatherings or cozy treats. Their aromatic blend of cinnamon and ginger makes them a delightful choice for those who love a flavorful, crunchy cookie that pairs well with tea or milk.
Ingredients
Instructions
- Cream the shortening until smooth.
- Add sugar and beat in the egg and molasses until well combined.
- Sift the dry ingredients (flour, baking soda, cinnamon, ginger) over the creamed mixture.
- Mix well until the dough is uniform.
- Form the dough into small balls.
- Roll each ball in granulated sugar.
- Do not flatten the cookies.
- Bake at 350°F for about 8 to 10 minutes, longer for crispier cookies.
Tips & Substitutions
For a chewier texture, consider reducing the baking time slightly. If you don't have shortening, you can substitute with an equal amount of unsalted butter, but it may alter the flavor slightly. To add a bit of spice, try incorporating a pinch of nutmeg or allspice. For a fun variation, fold in some chocolate chips or nuts for added texture.
Serving Suggestions
These gingersnaps are perfect for holiday gatherings or as an afternoon snack with tea or coffee. They pair beautifully with a scoop of vanilla ice cream for a delightful dessert. For a unique twist, serve them alongside a slice of Traditional Cheese Cake for a blend of flavors that will impress your guests.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. When ready to enjoy, let them thaw at room temperature or pop them in the oven for a few minutes to regain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Rae'S Gingersnaps contains roughly 403 calories, with 5g protein, 57g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1481mg per serving (64% 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 mix of whole wheat and all-purpose flour to see how you like it, and adjust from there.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. Additionally, you can sprinkle a little extra flour on your hands or the work surface when rolling the dough into balls.
How do I know when the gingersnaps are done baking?
The gingersnaps are done when they are set and the edges are slightly firm. They should look puffed up and may have small cracks on the surface. Remember, they will continue to harden as they cool, so avoid overbaking them for a chewy texture.
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).