Sharon'S Gingersnaps
Sharon's Gingersnaps are classic, spicy cookies with a crispy exterior and tender center. The warm ginger, cinnamon, and cloves create a perfect balance of sweet and zesty flavors, making them a delightful treat for cookie lovers and suitable for holiday gatherings or everyday snacking.
Ingredients
Instructions
- Add sugar, shortening, molasses, and egg to a mixing bowl.
- Blend well until smooth.
- Stir in flour, salt, ginger, cinnamon, cloves, and baking soda.
- Chill the dough for easier handling.
- Form the dough into 1-inch balls and roll in sugar.
- Place on a lightly greased cookie sheet, 2 inches apart.
- Bake at 375°F (190°C) for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you're out of molasses, try using honey or maple syrup, but the texture and flavor will vary. To enhance the spice profile, add a pinch of nutmeg. Chilling the dough is crucial for easier handling and better cookie shape when baking.
Serving Suggestions
These gingersnaps are delightful on their own, but they also pair beautifully with a glass of milk or a cup of tea. For a festive touch, serve them alongside Pink Champagne Salad during holiday gatherings. Consider adding a scoop of vanilla ice cream on the side for a delicious dessert twist.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer, separating layers with parchment paper. To reheat, simply pop them in a preheated oven at 350°F (175°C) for a few minutes until warm and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon'S Gingersnaps contains roughly 40 calories, with 0g protein, 9g carbohydrates, and 1g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but start with a 50% substitution to maintain texture. Whole wheat flour can make the cookies denser, so adjust baking time as needed.
What can I do if my dough is too sticky?
If your dough is too sticky, chill it in the refrigerator for at least 30 minutes. This will firm it up and make it easier to handle. If it's still sticky, you can add a bit more flour, a tablespoon at a time, until you achieve the desired consistency.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just roll it into balls and bake when ready. Alternatively, you can bake the cookies and freeze them, thawing them as needed for a quick treat.
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).