Description
Chewy on the inside and slightly crispy on the outside, Grandma’s Gingersnap Cookies are a perfect blend of spices and molasses.
This really is the best Old-Fashioned Gingersnap Cookies recipe I have ever tried, that is also a treasured family holiday tradition.
Ingredients
3 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
3/4 cup butter
2 cups granulated sugar
3/4 cup shortening
2 large eggs
1/2 cup molasses
Instructions
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, mixing on low speed until combined.
7. Drop by heaping teaspoon onto ungreased cookie sheet.
8. Bake in 350F oven for 10 minutes.
9. Remove from oven and cool for 2 minutes on cookie sheet, then transfer immediately to cooling rack.
Notes
Storing: Store gingersnaps in an airtight container for 5 to 7 days.
Can you freeze Gingersnap Cookies?
Yes you can! Place in a freezer-safe container and freeze for 2 to 3 months.
Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 171
- Sugar: 14.6 g
- Sodium: 76.8 mg
- Fat: 8.5 g
- Saturated Fat: 3.6 g
- Trans Fat: 0.6 g
- Carbohydrates: 22.8 g
- Fiber: 0.4 g
- Protein: 1.5 g
- Cholesterol: 20.5 mg