Grandma's Gingersnaps

Grandma's Gingersnaps

274 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    30 m
RAMB
Recipe by  RAMB

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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 (274)

Rate This Recipe
KJD79
121

KJD79

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 gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking!

surf's up
89

surf's up

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 cookie sheet for 5 min before transferring to a rack (or else they will fall apart!). And they spread out A LOT, so don't make them too big! Delicious!

SHORTIE93003
80

SHORTIE93003

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 black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!

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Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

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