Gingersnaps

2014-05-23
  • Yield : 5.5 dozen
  • Prep Time : 1:10 h
  • Cook Time : 10m
  • Ready In : 1:30 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 9-25-2019 to reduce preparation time.

Gingersnaps are a crispy cookie variation on gingerbread. Gingersnaps 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.

Cook’s Tips

For softer cookies reduce oven temperature to 350°F (175°C) or baking time 1 to 2 minutes.

Other Cookie Recipes

Amaretto Chocolate Chip

Almond Butter

Banana Cake

Chinese Almond

Chocolate Chip

Oatmeal Chocolate Chip

Peanut Butter Chocolate Chip

Pizzelle

Snickerdoodles

Sugar

Thumbprint

Ingredients

  • 3/4 cup (145 g) vegetable shortening or 160 g butter or margarine
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1/4 cup (60 ml) molasses
  • 2 cups (250 g) all purpose flour
  • 2 teaspoons (10 ml) baking soda
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1 tablespoon (15 ml) ground ginger
  • Optional: 1 tbsp (25 g) granulated sugar for sprinkling

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 and bake about 8 to 10 minutes. Cookies will puff up and 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.