Winter Gingersnaps
Warm, spicy gingersnaps with a crisp texture, perfect for winter holidays or cozy gatherings. Rich in molasses, cinnamon, cloves, and ginger for a festive flavor.
Ingredients
Instructions
- Mix all ingredients thoroughly.
- Bake at 350° F for 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you want a lighter version, you can replace margarine with coconut oil. Be sure to chill the dough for at least 30 minutes before baking to help the cookies maintain their shape. If you prefer a spicier cookie, increase the ginger to 2.5 teaspoons.
Serving Suggestions
Serve these warm gingersnaps with a side of hot cider or spiced tea for a cozy treat. They also pair beautifully with a scoop of vanilla ice cream for a delightful dessert. For a festive touch, try serving them alongside a slice of Grandma Benson's Coffee Bread during holiday gatherings.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag, separating layers with parchment paper. To reheat, simply place them in a preheated oven at 300°F for about 5 minutes to refresh their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Gingersnaps contains roughly 2039 calories, with 19g protein, 194g carbohydrates, and 137g fat. It is an excellent source of iron (50% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2445mg per serving (106% 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 all-purpose flour instead of a specific type of flour?
Yes, all-purpose flour works perfectly for this recipe. It provides the right structure and texture for gingersnaps. However, for a gluten-free option, you can substitute with a gluten-free all-purpose blend, ensuring it has xanthan gum for binding.
How do I know when the gingersnaps are done baking?
The gingersnaps are done when they are firm around the edges but still soft in the center. They will continue to firm up as they cool. Keep an eye on them to avoid overbaking, as they can quickly turn crispy.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you're ready to bake, allow the dough to soften slightly at room temperature before rolling it out and baking.
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).