Know what’s on your plate
Gingersnap cookie
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 416 kcal —
- Protein 5.6 g 11%
- Carbohydrate 75 g 27%
- Fat 9.8 g 13%
- Saturated fat 2.5 g 12%
- Fibre 2.2 g 8%
- Sugars 20 g —
- Sodium 555 mg 24%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.97 mg 6%
- Vitamin K 2.5 µg 2%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.29 mg 23%
- Niacin (B3) 3.2 mg 20%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 87 µg 22%
- Vitamin B12 0 µg 0%
- Choline 8.8 mg 2%
Minerals
- Calcium 77 mg 6%
- Iron 6.4 mg 36%
- Magnesium 49 mg 12%
- Phosphorus 83 mg 7%
- Potassium 346 mg 7%
- Zinc 0.55 mg 5%
- Copper 0.31 mg 34%
- Manganese 1.6 mg 68%
- Selenium 5.1 µg 9%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 416 | 5.6 g | 75 g | 9.8 g |
| 1 × oz | 28.4 g | 118 | 1.6 g | 21 g | 2.8 g |
| 1 × cookie | 7 g | 29 | 0.4 g | 5.2 g | 0.7 g |
| 1 × large (approx 3-1/2" to 4" dia) | 32 g | 133 | 1.8 g | 24 g | 3.1 g |
| 2 × oz | 56.7 g | 236 | 3.2 g | 42 g | 5.6 g |
| ½ × oz | 14.2 g | 59 | 0.8 g | 11 g | 1.4 g |
| 3 × oz | 85.1 g | 354 | 4.8 g | 64 g | 8.3 g |
| 4 × oz | 113.4 g | 472 | 6.4 g | 85 g | 11 g |
Similar foods
- Gingernut biscuit418 kcal / 100 g
- Ginger cookiecommercial452 kcal / 100 g
- Gingersnaps423 kcal / 100 g
- Ginger nut biscuitginger nuts443 kcal / 100 g
- Gingerbread cake biscuits403 kcal / 100 g
- Gingerbread biscuitindustrial419 kcal / 100 g
- Molasses cookies430 kcal / 100 g
- Sponge cake gingerbread374 kcal / 100 g
- Cookie481 kcal / 100 g
Questions about Gingersnap cookie
How do you keep gingersnap cookies crisp?
Once completely cool, store them in an airtight tin at room temperature; warm cookies trapped in the tin release steam and turn soft. If they do soften, bake them at 150 °C for 5–8 minutes, then cool fully on a rack.
Can you freeze gingersnap cookie dough?
Yes. Roll the dough into balls, freeze them on a tray until firm, then transfer to a sealed freezer bag. Bake from frozen, adding a few minutes to the recipe time.
What makes gingersnap cookies crack on top?
The dough balls spread in the oven while their surfaces set, forming the familiar cracks. For a more pronounced crackle, roll each ball in granulated sugar before baking and avoid flattening it.
Are gingersnap cookies the same as ginger nuts?
They are closely related spiced biscuits, but the names and recipes differ across English-speaking regions. Gingersnaps are often thin and crisp; ginger nuts are commonly firm, crunchy biscuits. The names alone do not guarantee a particular texture.
What can you serve with gingersnap cookies?
Their ginger and molasses flavour pairs well with tea or coffee, and they are often served with ice cream or alongside creamy desserts. Crushed gingersnaps also make a spiced base for cheesecake or a crumb topping for baked fruit.
Can you use gingersnap cookies instead of ginger nut biscuits in a recipe?
Usually, yes: crush them finely and use the same weight for a biscuit base or crumb topping. If the recipe depends on a very firm base, press the crumbs well into the tin and chill before adding the filling.
Do gingersnap cookies contain real ginger?
Traditionally, yes: ground ginger gives them their characteristic warmth, often alongside cinnamon and cloves. Recipes commonly use treacle or molasses for colour and flavour, though ingredients differ between products.
How much iron is in a serving of gingersnap cookies?
A large cookie weighing about 32 g provides 2 mg of iron. Gingersnap cookies are high in iron per 100 g, but a single cookie is a much smaller portion.
Source: USDA FoodData Central 174956 · per 100 g · carbohydrate per EU label, fibre excluded
