A Christmas cookie that originated from Europe. It came from the German word "snappen," which to seize quickly.
Ingredients
cinnamon sugar1/3cup
sifted all-purpose flour2cups
ground ginger1tbsp
baking soda2tsp- ground cinnamon1tsp
salt1/2tsp
shortening or butter3/4cup
white sugar1cup
large egg1piece
dark molasses1/4cup
Nutrition (per serving)
Calories
39.8kcal (1.99%)
Protein
0.4g (0.86%)
Carbs
6.5g (2.37%)
Sugars
3.4g (6.86%)
Healthy Fat
0.6g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
How to make Gingersnap Cookies
- Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl and set aside.
- Step 2
Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.
- Step 3
Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.
- Step 4
Sift one-third of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.
- Step 5
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
- Step 6
Place balls in cinnamon sugar and roll to coat, then place 2 inches apart on ungreased baking sheets.
- Step 7
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.
Nutrition (per serving)
Nutrition (per serving)
Calories
39.8kcal (1.99%)
Protein
0.4g (0.86%)
Carbs
6.5g (2.37%)
Sugars
3.4g (6.86%)
Healthy Fat
0.6g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough balls are evenly coated with cinnamon sugar for a consistent flavor.
Switching racks halfway through baking helps ensure even cooking.
FAQS
What is the best way to store gingersnap cookies to keep them fresh?
To keep your gingersnap cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. For longer storage, consider freezing them in a freezer-safe bag or container, where they can last for up to three months.
Can I substitute butter for shortening in gingersnap cookies?
Yes, you can substitute butter for shortening in gingersnap cookies. Use the same amount of butter (0.75 cup) for a richer flavor. Keep in mind that using butter may result in a slightly different texture, making the cookies a bit softer.
What dietary restrictions are gingersnap cookies compatible with?
Gingersnap cookies are not gluten-free due to the use of all-purpose flour. However, you can make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, they are not dairy-free if made with butter, but you can use a dairy-free shortening or margarine as a substitute.
How can I make my gingersnap cookies spicier?
To make your gingersnap cookies spicier, you can increase the amount of ground ginger in the recipe. Adding an extra teaspoon or two will enhance the ginger flavor. You could also consider adding a pinch of ground cloves or allspice for an additional layer of warmth.
What are some good pairings for gingersnap cookies?
Gingersnap cookies pair wonderfully with a variety of beverages. They go well with hot beverages like tea, coffee, or spiced cider. For a festive touch, serve them alongside eggnog or a glass of milk. You can also enjoy them with a scoop of vanilla ice cream for a delicious dessert.
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Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines. I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...
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