Gingersnaps are the quintessential holiday cookie. The warm notes of ginger, cinnamon, and cloves come together in a chewy low sodium cookie. Every holiday cookie platter needs some of these easy-to-make low salt holiday treats.
This recipe will cook up a festive cookie that is chewy with a delicious balance of spicy and sweet. The recipe swaps that make these cookies low in sodium will not hurt the flavor one bit. In fact, most people will never know these gingersnaps are a low-sodium dessert. As a result, these cookies are perfect for Christmas parties, cookie swaps, or sharing as a homemade holiday gift.
These melt-in-your-mouth ginger cookies are made much easier to make when you utilize a stand mixer. I admit I’m not a big fan of a hand mixer, they are loud and aren’t hands-free like a stand mixer.
Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodies will bring a smile to the faces of your family, friends, and neighbors. The charm of these low sodium Christmas cookies is so irresistible that you can bake them up all winter long!
I actually like to bake them in the spring with a drizzle of lemon glaze on top. The combination of lemon and ginger makes for a delectable spring treat.
Why use sanding sugar? Well, the large crystals in sanding sugar will add more crunch plus it creates a bit of sparkle to your Christmas cookies. If you don’t have sanding sugar, no problem! You can use regular granulated sugar.
These cookies will last about 10 days if kept in an air-tight container. They can also be frozen for up to 6 months. If you are freezing your ginger snaps, try to minimize the amount of air around the cookies. This will help prevent freezer burn.
- 1 and 1/2 sticks (3/4 cup) of unsalted room temperature butter
- 3/4 cup of packed brown sugar
- 1 large egg
- 1/4 cup of molasses
- 2 1/2 cups of all-purpose flour
- 2 teaspoons of sodium-free baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cloves
- 1 teaspoon of nutmeg
- 2 teaspoons of vanilla extract
- Preheat your oven to 350 degrees.
- In a large bowl combine flour, sodium-free baking soda, and spices. Whisk together and set aside.
- Cream room temperature butter, sugar, and molasses using a stand (or hand) mixer. If using a stand mixer utilize the paddle attachment. Beat until lighter in color and fluffy.
- Add the egg while mixing on low, then add the vanilla. Scrape the bowl and mix again to ensure all ingredients are thoroughly distributed.
- Add dry ingredients and mix until just combined (aka no visible streaks of flour). DO NOT over mix because it will make your cookies tough.
- Use a cookie scoop to portion out 1.5-inch dough balls. Roll each ball in sanding (or granulated) sugar.
- Place dough balls about two inches apart on baking sheets lined with either parchment paper or a silicone baking mat.
- Bake for 11 to 13 minutes. The edges will be set but the centers will be soft...that's ok!
- Remove from oven, cool for a couple of minutes on baking sheet before transferring to a wire rack to cool completely.
- BEFORE you begin, set your butter on the counter to let it get to room temperature. If you skip this step, it will be extremely difficult to cream together the butter and sugar.
- I hate waiting for the dough to chill, I admit I am impatient. But I don't recommend skipping this step because it will make it easier to form your cookie balls.
- If you prefer a softer cookie, simply lower the oven temperature to 350 degrees.
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Nutrition InformationYield 36 Serving Size 1 cookie Amount Per Serving Calories 50Total Fat 1gSaturated Fat .5gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 5mgCarbohydrates 28gFiber 0gSugar 4gProtein 0g
Nutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix