Grandma's Gingersnap Cookies

Grandma's Gingersnap Cookies

574

"This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899."

Ingredients

30 m {{adjustedServings}} servings 121 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
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Reviews

574
  1. 724 Ratings

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I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely ado...

I was very nervous making these cookies because Gingersnaps are my husband's favorite cookie and his mother makes them all the time all year round. I had a lot against me - biased views and no k...

Good gingersnap recipe. For those that don't have a sifter, try using a pasta strainer or wisk prior to adding to the recipe; they work in a pinch!!! Not the best I've had, but definitely bett...