Grandma's Gingersnaps

Grandma's Gingersnaps

292
RAMB 1

"This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie."

Ingredients

30 m {{adjustedServings}} servings 100 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 149 mg
  • 6%

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. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

292
  1. 366 Ratings

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Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any ging...

Excellent cookie! Comes out thin and crispy on the outside, chewy in the middle. Baked them for exactly 8 min and they came out perfect. Be sure to follow the directions and leave them on the co...

This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of bl...