- Yield : 5.5 dozen
- Prep Time : 1:10 h
- Cook Time : 10m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat20
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.
For softer cookies reduce oven temperature to 350°F (175°C) or baking time 1 to 2 minutes.
Other Cookie Recipes
- 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
Use a fork or whisk to combine the flour, baking soda, and spices. Set aside.
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.
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.
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.
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.
Remove from oven, cool 2 to 3 minutes on baking sheets and then transfer cookies to wire racks to cool completely.