Sparkling Gingersnaps(Ruth'S)
Sparkling Gingersnaps are spicy, sweet cookies with a chewy texture, featuring flavors of ginger, cinnamon, and molasses, perfect for holiday gatherings or cozy tea times.
Ingredients
Instructions
- Preheat oven to 375°F.
- Cream the butter and sugar together until smooth.
- Add the egg and molasses, mixing well.
- Combine all dry ingredients and add to the wet mixture; mix thoroughly.
- Fold in raisins into the dough.
- Chill the dough if desired for easier handling.
- Shape the dough into balls and dip each in sugar.
- Place the sugar-coated balls on an ungreased cookie sheet, sugar side up.
- Bake at 375°F for 9 to 12 minutes until golden brown.
Tips & Substitutions
For a spicier flavor, consider increasing the ground ginger or adding a pinch of nutmeg. If you're out of molasses, dark corn syrup or honey can be used as substitutes. Ensure your butter is at room temperature for easier creaming with sugar. If you prefer less sweetness, reduce the sugar by a quarter cup while maintaining the same amount of butter for texture.
Serving Suggestions
These sparkling gingersnaps are delightful on their own but can also be served with a warm cup of tea or coffee. For a festive touch, pair them with a scoop of vanilla ice cream or alongside a slice of Cinnamon Applesauce Loaf. They make great holiday treats and can be packaged as gifts for friends and family.
Storage & Reheating
Store any leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Sparkling Gingersnaps(Ruth'S) contains roughly 165 calories, with 2g protein, 32g carbohydrates, and 4g 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. However, the texture may be denser, so you might want to adjust the liquid slightly or add a tablespoon of additional butter to maintain moisture. The flavor will also be nuttier, which can complement the spices well.
What can I use instead of raisins?
If you don’t have raisins on hand, chopped dried cranberries or apricots work well as alternatives. You could also use chocolate chips for a different flavor profile. Just keep in mind that this will change the overall taste and sweetness of the cookies.
How do I know when the gingersnaps are done baking?
The gingersnaps are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool. Avoid overbaking them, as they can become too hard. Keep an eye on them after the 9-minute mark for the best 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).