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Spicy Gingersnaps Recipe

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Spicy Gingersnaps Recipe

Prep Time: Cook Time:


  • Spices, ginger, ground | 1.00 tbsp
  • Baking soda | 2.00 tsp
  • Spices, cinnamon, ground | 1.00 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Salt | 0.50 tsp
  • Shortening, household, soybean partially hydrogenated-cottonseed partially hydrogenated | 0.75 cup
  • Powdered sugar | 1.25 cup sifted
  • Brown sugar | 0.33 cup unpacked
  • Soymilk, enhanced | 0.20 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 248.69 mg

Fat per serving: 13.11 g

Saturated fat per serving: 3.25 g

Protein per serving: 2.32 g

Sodium per serving: 310.59 mg

Cholesterol per serving: 0.00 g


  1. Take a large bowl; add flour, ginger, and baking soda, pepper, salt and cinnamon. Whisk them and keep aside.
  2. Use electric mixer to cream 2/3 cup sugar, shortening and brown sugar until fluffy texture. Add soy milk and beat to smooth. Add molasses, beat again. Add flour mixture now ½ cup one by one after little time. Beat well after every cup addition to form soft dough.
  3. Divide dough in two halves. Shift them on large sheet of plastic wrap or use wax paper. You’ll have to shape dough into two 2 inch diameter log by using plastic wrap. Cover tightly and let chill for 2 hours or keep whole night.
  4. Preset oven to 350°F. Add remaining ½ cup of sugar in a shallow bowl. Cut dough logs into ½ inch thick slices. Roll logs between slices to make the edges round. Dip a side of slice in sugar and repeat this act with each slice. Place the sugar-side up on parchment baking sheet. Place in oven and bake for 10 minutes or till the cookies are dry from top and crackled. Leave to cool for just 2 minutes on baking sheet. Shift to cool on wire rack. Serve to enjoy.

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