Grandma’s Gingersnap Cookies

Chewy on the inside and crisp on the edges, Grandma’s Gingersnap Cookies are packed with warm spices and rich molasses flavor. These old-fashioned gingersnaps are the perfect holiday cookie recipe, bringing nostalgic charm and homemade goodness to every Christmas cookie tray.

Try my easy gingerbread cookies, gingerbread cupcakes with caramel buttercream frosting or classic gingerbread cutout cookies next!

this recipe!

Chewy Gingersnap Cookies – Classic Holiday Cookie Recipe

This really is the best old-fashioned gingersnap cookies with molasses recipe I have ever tried, featuring a perfect blend of spices and molasses.

It’s a family Christmas ginger recipe that belonged to my Grandma, she was the sweetest person I ever knew and a such wonderful cook.

I love recipes that are steeped deeply in tradition and instantly bring back cherished family memories. Don’t you, this is one such recipe for me.

Why you’ll love this ginger cookie recipe

• Easy to make nostalgic holiday recipe
• The best gingersnap recipe I have ever tried
• Non ginger cookie lovers enjoy them
• Great for holiday cookie exchanges or boxing for food gifts

Ingredients

• Butter at room temperature
• Eggs
• All purpose flour
• Baking soda
• Ginger
• Cinnamon spice
• Cloves
• Molasses for soft gingernap cookies with molasses
• Granulated sugar
• Shortening

How to make gingersnap cookies

1. In large mixing bowl, sift together flour, baking soda, cinnamon, cloves and ginger.

2. In a separate, medium-sized mixing bowl, or bowl from stand mixer with paddle attachment, cream butter and shortening together until fluffy.

3. Gradually add in granulated sugar, beating at medium speed until light and fluffy.

4. Add eggs, one at a time, mixing on medium for 30 seconds after each addition.

5. Add molasses, mix until well-combined.

6. Gradually add in flour mixture, mixing on low speed until combined.

7. Drop onto ungreased cookie sheet by heaping teaspoon.

8. Bake in 350°F oven for 10 minutes. If you want crunchier cookies, bake for two minutes longer.

9. Remove from oven and cool for 2 minutes on cookie sheet, then transfer immediately to cooling rack.

Variations

You can dip half of the cookie in white or dark chocolate or drizzle it on top. So good and looks good!

Make iced gingersnap cookies is another good idea or Roll them in cinnamon sugar before baking is also delicious!

Sandra’s tips for making the best gingersnap cookies recipe

• Room temperature butter and eggs for this ginger recipe is a must
• Using high quality ingredients always makes a big difference in the taste of you cookies
• Measure the flour correctly by scooping with a spoon into the measuring cup and level off with a knife for best results
• Leave plenty of space on the baking sheet for the cookie balls as they spread
• We like gingersnap cookies recipe soft, If you want the snap or crunch leave them in the oven for a few more minutes watching closely

Storage

Store in an airtight container for 5 to 7 days.

Freeze in a freezer-safe container and freeze for 2 to 3 months. Thaw at room temperature before serving.

Note: This post was updated on October 20, 2023 from 2020 to update the images and add more detailed notes.