Highly addictive, grandma’s gingersnap cookies are rolled in sugar with a soft, chewy texture and warm flavors of cinnamon and cloves.
A word of caution, these gingersnap cookies are highly addictive!
The cookies have a soft, chewy texture and warm cinnamon and cloves rolled in sugar and/or candied ginger. This recipe may be prepared successfully with either 1 to 2 teaspoons of ground ginger or up to 1 tablespoon of freshly grated ginger root instead for extra ginger flavor.
I made these cookies years ago and have been addicted to them ever since. I don’t make them often because I cannot stop eating them!
These delicious cookies make a great snack to leave for Santa Claus on Christmas Eve. But make sure you put Santa on a ration because these gingersnaps are so good you’re not gonna want to share but just a few!
Ingredients Needed to Make These Cookies
Wet Ingredients: sugar, unsalted butter, egg, and molasses.
Dry Ingredients: All-purpose flour and baking soda.
Flavoring: ground ginger or freshly grated ginger root, Vietnamese cinnamon, cloves, salt.
Turbinado Sugar and/or finely chopped Crystallized Ginger for decorating (optional)
How To Make Grandma’s Gingersnap Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the wet ingredients.
- In a separtate mixing bowl, sieve together the dry ingrdients and flavorings.
- Stir the dry ingredients into the wet ingredients.
- Shape the dough into a 1 ½-inch ball. Roll in turbinado sugar and/or candied ginger.
- Place on an ungreased cookie sheet, and bake in the preheated oven for 10 to 15 minutes.
- Remove from the oven and cool completely before storing in an airtight container.
Serve with a cold glass of milk and enjoy!
Note: *Turbinado Sugar works best for rolling the balls of dough. I didn’t have any, so I used white cane sugar.
So, are you going to share any with Santa or save them all for yourself?
I won’t tell if you’re naughty!
Grandma’s Gingersnap Cookies
Ingredients
- 1 cup sugar
- ¾ cup unsalted butter
- 1 egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger or 1 tablespoon freshly grated ginger root
- 1 teaspoon baking soda
- ¾ teaspoon Vietnamese cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
For Decorating:
- turbinado sugar for coating (optional)
- candied ginger for coating (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the wet ingredients.
- In a separate mixing bowl, sieve together the dry ingredients and flavorings.
- Stir the dry ingredients into the wet ingredients. Shape the dough into a 1 ½-inch ball. Roll in turbinado sugar and/or candied ginger. Place the balls on an ungreased cookie sheet, and bake in the preheated oven for 10 to 15 minutes.
- Remove from the oven and cool completely before storing in an airtight container.Serve with a cold glass of milk and enjoy!
Annie says
Hee hee, I love the warning that they are addictive – and I believe you! 😀
The Mountain Kitchen says
Thanks, Annie. #truth
frugal hausfrau says
They look lovely and are one of my favorite cookies! I think you might get up in the a.m. and find Santa still sitting by your tree and munching on these! Happiest of holidays to you guys!! 🙂
The Mountain Kitchen says
Happiest Holidays to you and your family!!
Jessica says
In perfect time for the holidays, I found this recipe 🙂
Love gingersnaps,
And this is a great recipe.
I’m happy I found your blog!
Thanks Debbie 🙂
The Mountain Kitchen says
Hi Jessica! I’m so glad you like the recipe. It’s probably my favorite cookie recipe. I’m glad I could share it. Happy New Year!