Old-Fashioned Gingersnap Cookies

Chewy on the inside and slightly crispy on the outside with a perfect blend of spices and molasses. This Old-Fashioned Gingersnap Cookies recipe is a treasured family recipe.

Gramma Allen's Gingersnap Recipe

This treasured family recipe belonged to my Gramma Allen. As children, we grew up calling her Nanny. She was the sweetest, kindest soul and was a wonderful cook.

I used to drop by and visit her after my piano lessons every week. She always made a special effort to make whatever I loved for dinner. Although she was a great cook, as a 10 year old, I asked for Spiral Kraft Dinner pretty much every week. We only ate the straight noodles at home and this was a treat that I looked forward to all week. 🙂

For dessert, Nanny often had these Gingersnaps ready in a beautiful cookie tin. Sometimes I snuck a few cookies before dinner and my Grampa would warn me that I would have no room left if I didn't stop. They are indeed irresistible.

When we had our own children, my parents would make the six-hour drive to visit us in Hamilton, ON. My mom always brought enough dessert to sink the Titanic! These old-fashioned Gingersnaps became Troy & Austin's favourites as well. I love recipes that are steeped deeply in tradition and this is one of them.

It is my honour to publish this recipe today and I hope you will make it part your family's recipe box as well.

How to make Old-Fashioned Gingersnaps

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.

 Store in airtight container for up to one week. 

Cookies may be frozen in ziploc bag for 3 months. 

Don't forget to Pin this to your Holiday Baking Pinterest Board!!

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