Gingersnaps
2014-05-23
- Yield : About 60 cookies
- Prep Time : 1:15 h
- Cook Time : 10m
- Ready In : 1:40 h
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Nutritional Info
This information is per serving.
-
Calories
55 -
Calories from Fat
20 -
Total Fat
2g -
Saturated Fat
0.6g -
Trans Fat
0g -
Cholesterol
3mg -
Sodium
10mg -
Carbohydrates
8g -
Dietary Fiber
0g -
Sugar
4g -
Protein
0g -
Serving Size:
1 2-inch cookie (13 g)
Recipe Updated 12-12-2020 to add the option for ground cloves.
Gingersnaps are a crispy cookie variation of gingerbread, and are ideal for dunking in coffee or liqueurs.
One 2-inch (2.5 cm) cookie sprinkled with sugar has about 55 calories and less than 10mg of sodium.
Gingersnaps are traditionally rolled in sugar, but I prefer sprinkling a little sugar on each cookie to reduce added sugar calories. You can omit the sugar coating if desired.
Spice Options
I updated the recipe adding ground cloves. Adjust the ratio of spices to your taste.
Cook’s Tips
For softer cookies reduce oven temperature to 350°F (175°C) or baking time 1 to 2 minutes.
You can make gingersnaps with or without coating with added sugar. You can reduce the amount of sugar by lightly sprinkling with sugar or dipping half in sugar. For sweeter gingersnaps, roll each ball in sugar.
Other Cookie Recipes
Ingredients
- 3/4 cup (145 g) vegetable shortening or 170 g butter or margarine
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1/4 cup (60 ml, 80 g) molasses
- 2 cups (250 g) all purpose flour
- 2 teaspoons (10 ml) baking soda
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) ground cloves
- Optional: 1/4 cup (50 g) granulated sugar for coating
Method of Preparation
Step 1
Use a fork or whisk to combine the flour, baking soda, and spices. Set aside.
Step 2
Using a hand or stand mixer on medium speed, combine shortening and sugar until light and fluffy. Stir in egg and molasses on low to medium speed until well combined.
Step 3
Add flour mixture and combine on low speed until smooth and there are no white streaks of flour. Cover bowl and chill dough at least one hour or overnight.
Step 4
Arrange oven racks in lower and middle positions and preheat oven to 375°F (190°C). Line at least three 12x18-inch baking sheets with parchment paper or lightly spray with cooking spray.
Step 5
Shape chilled dough into 3/4-inch balls and place about 2-inches apart on baking sheets. Slightly sprinkle each ball with granulated sugar or roll in sugar before placing on baking sheet. Bake about 8 to 10 minutes. Cookies will puff up and then flatten while cooling.
Step 6
Remove from oven, cool 2 to 3 minutes on baking sheets and then transfer cookies to wire racks to cool completely.
