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. The table shows the amount of spices for the original and updated recipes. You can adjust the ratio of spices to your taste.

Gingersnap Spices
Spice Original Updated
Cinnamon 1/2 tsp (2.5 ml) 1 tsp (5 ml)
Ginger 1tbsp (15 ml) 1 tsp (5 ml)
Cloves None 1 tsp (5 ml)

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

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 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.