For a deeper molasses flavor, use blackstrap molasses. If you don't have molasses, you can substitute with dark corn syrup, but the flavor will be slightly different. Store the cooled gingersnaps in an airtight container at room temperature for up to a week. Add a pinch of ground cloves or nutmeg to the dry ingredients for extra warmth.
Grandma's Gingersnaps
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING36 People
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VIEWS1.5K
Delight in the warm, spicy embrace of these classic gingersnaps. A timeless treat, these cookies offer a delightful balance of sweetness and spice, with a texture that can be tailored to your preference – soft and chewy or crisp and snappy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol5 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium149 mg
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Sugar10 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View In a large bowl, cream together 1 cup of the granulated sugar and the softened butter until light and fluffy. (7 minutes)
03 Step
Recipe View Beat in the egg and molasses until well combined, creating a smooth and emulsified mixture. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06 Step
Recipe View Roll the dough into 1-inch balls. Pour the remaining 1/2 cup of granulated sugar into a small bowl, and roll each ball in the sugar to coat. (10 minutes)
07 Step
Recipe View Place the sugared dough balls 2 inches apart on ungreased baking sheets. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 8-10 minutes, depending on your desired level of crispness. For softer cookies, bake for 8 minutes; for crisper cookies, bake for 10 minutes. (8-10 minutes)
09 Step
Recipe View Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Dan Robel
Jun 11, 2024I added a little bit of orange zest to the dough, and it gave them a nice citrusy twist.
Jessyca Crooksjohns
Jan 31, 2024The recipe was easy to follow, and the cookies tasted just like my grandmother's.
Ernestine Wisozk
May 31, 2023I baked them for 9 minutes and they came out perfectly chewy. Will definitely make these again!
Silas Conn
Mar 5, 2023These gingersnaps were a hit! My kids loved helping roll the dough in the sugar.