November 29, 2018

Gingersnaps – a Smith family tradition


Baking gingersnaps is a Christmas family tradition at the Smith house.

My dad was diagnosed with heart disease when I was in university and it was one of my missions to create heart healthy foods for him. When I discovered canola oil I switched the original gingersnap recipe that contained shortening to heart healthy canola oil and as a result dad got his favourite cookies every Christmas.


½ cup (125 mL) canola oil

1 cup (250 mL) granulated sugar

¼ cup (60 mL) molasses

1 omega-3 egg

1 ¾ cup (425 mL) whole wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1 Tbsp (15 mL) ground cinnamon

2 tsp (10 mL) ground ginger

1/4 cup (60 mL) dried diced candied ginger

1/2 cup (125 mL) sanding or coarse sugar, available at most bulk stores

  1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
  2. In a large mixing bowl using electric beaters, beat together canola oil and sugar.
  3. Add molasses and egg. Beat until fluffy.
  4. Stir in whole wheat, baking soda, baking powder, cinnamon, ginger and candied ginger until the dough comes together.
  5. Place sanding sugar into a shallow bowl.
  6. Scoop out teaspoonfuls of the dough, roll into a ball and lightly press into the sanding sugar to slightly flatten. Flip over and place sugar side up onto the cookie sheet.
  7. Bake for 12-15 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool on cookie sheet.
  8. Store in air tight container for up to 1 week. Or freeze for up to 3 months.


Makes – 36 cookies

1 Serving = 2 cookies

2 cookies contain: 160 Calories, 7 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 90 mg Sodium, 25 g Carbs, 1 g Fibre, 2 g Protein.


Glam it up for Christmas


If you are chocolate lover, omit the sanding sugar, chop up ¼ cup (60 mL)  dark chocolate and set aside. Scoop out the dough and form it into a ball, then slightly flatten it using the heel of your hand right onto the prepared cookie sheet. Bake as per the directions above. When the cookies come out of the oven, sprinkle a small amount of the chopped chocolate on top of each cookie. Let the chocolate melt and then spread out with a knife. Let cool for 1 minute, remove from cookie sheet and place on a wire cooling rack. Let the chocolate set and then store in an airtight container for up to one week, or freeze for up to one month.

For the chocolate lovers: Gingersnaps with chocolate 
Picture by Mairlyn Smith

11 Comments on “Gingersnaps – a Smith family tradition

Kim Cromb
December 10, 2013 at 8:44 am

Ooooo, I know what I’ll be baking today! By the way, your Chocolate Chip Cookie recipe is the only one we make now at oir house…delicious and healthier.:-)
Would these Gingersnaps be okay for a diabetic?

December 10, 2013 at 1:43 pm

Hi Kim,
Love that you love the chocolate chip cookie recipe – its a house recipe!
For the Gingersnaps – You’ll have to check the sugars and the carbs in the recipe for a person living with diabetes, but I am fairly sure that someone could make them a part of their eating plan.
Peace, love and fibre,

Hot Apple Cider | Mairlyn Smith
December 10, 2013 at 8:48 am

[…] takes time, so I like to have some snacks ready to go. This year its hot apple cider, gingersnaps, and […]

December 11, 2013 at 9:37 am

Hello Mairlyn,
Great segment you had show on BT this morning. The set and you with your Santa hat was terrific… getting into the Christmas spirit. Just want to double check about adding another ingredient to the Ginger Snaps. Was that flax seed you were adding ? If so how much ?
Thank you very much.
Michael… from Etobicoke

December 17, 2013 at 5:29 pm

My two secret ingredients were wheat germ, I added 2 tbsp. plus I added chopped ginger 1/4 cup
Just ate one of my cookies and they are really great!
Peace, love and fibre,

Gina Adair
December 17, 2018 at 10:11 pm

Hi Mairlyn…
So the regular recipe calls for 1 & 3/4 cup whole wheat flour…and I am going to attempt the gluten free batch…
Your measurement above suggest only 3/4 oat flour and 1/4 quinoa flour…
is that going to work out the same, when that only adds up to 1 cup…versus 1 3/4….
I know the flours are so different for gluten free…and can be difficult for beginners cooking gluten free…so just wanted to check the measurements before I start…
Thank you..

Also, could almond flour be substituted for either?

And what about shortbread? Can any of those gluten free flours be substituted for regular flour?

Thanks so much

December 31, 2018 at 3:55 pm

Hi Gina,
Sorry this is such a late answer. I don’t bake much gluten free so I’m sorry this will be a guess. I’d add 1 cup of the oat flour. and almond flour? No clue…sorry!
Peace, love and fibre,

Diane Mckinnon
December 14, 2017 at 10:55 pm

Mairlyn : can these be modified to gluten free status? HOw? do they have a nice snap when eaten?

Mairlyn Smith
December 22, 2017 at 11:41 am

Yes they can. I use 3/4’s oat flour and 1/4 quinoa flour instead of the whole wheat.
Peace, love and fibre,

Susan Ozembloski
November 30, 2018 at 7:05 am

I don’t see any info about number of grams of sugar in the nutritional info. Is it possible to get that, please? Thank you.

December 14, 2018 at 7:36 pm

I’ll figure it out!
Peace, love and fibre,


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