Super Gingersnaps
Super Gingersnaps are spicy, sweet cookies with bold ginger and cinnamon flavors, perfect for holiday treats or any time you crave a comforting, aromatic snack.
Ingredients
Instructions
- Combine half of the flour, brown sugar, shortening, molasses, egg, baking soda, ground ginger, ground cinnamon, and ground cloves in a mixing bowl.
- Beat with an electric mixer until thoroughly combined.
- Beat in the remaining flour.
- Roll the dough into 1-inch balls and then roll each ball in the sugar.
- Place the dough balls 2 inches apart on an ungreased cookie sheet.
- Bake at 375°F (190°C) for 8 to 10 minutes until tops are set and crackled.
Tips & Substitutions
For a spicier kick, consider increasing the ground ginger or adding a pinch of black pepper. If you don't have shortening, you can use half butter for a richer flavor. Ensure your ingredients are at room temperature for easier mixing. If the dough feels too sticky, chill it for 30 minutes before rolling into balls.
Serving Suggestions
These gingersnaps are perfect on their own or served with a hot cup of tea or coffee. For a festive touch, consider pairing them with Pumpkin Apple Mini Muffins for a delightful autumn spread. They also make great gifts when packaged in decorative boxes for the holidays.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. To maintain their crispness, place a slice of bread in the container, which helps absorb moisture. If you want to enjoy them warm, reheat in a 350°F (175°C) oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Gingersnaps contains roughly 192 calories, with 2g protein, 28g carbohydrates, and 9g 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 the texture may be denser. You might want to use a blend of half all-purpose and half whole wheat for a better balance in flavor and texture.
Can I freeze these gingersnaps?
Absolutely! To freeze, place the cooled gingersnaps in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to three months. Thaw at room temperature before serving.
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).