Gingersnap Cookies

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.

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.

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.

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.

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.