Recipe: Holiday Gingersnaps

Our tasty little cookies pack a spiced punch!

If you’re looking for a no-fuss – but festive – holiday treat that’s easy for the kids to help make, look no further than our Holiday Gingersnaps! Packed with flavorful cinnamon and ginger, they’re a lower-calorie alternative to many sugar-coated cookies around this season.

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2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
¼ tsp. salt
1 cup sugar
¾ cup shortening
¼ cup molasses
1 egg
Extra sugar for rolling


  1. In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
  2. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.
  3. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake at 375˚F oven for 8 to 10 minutes, or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely.   

 Makes 45 cookies. Serving size = 1 cookie

Nutritional analysis (per serving)

Calories: 74
Protein: 1 g
Total fat: 4 g
Cholesterol: 5 mg
Carbohydrates: 10 mg
Sodium: 70 mg

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