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Grandma's Gingersnap Cookies

This recipe for gingersnaps makes gingersnap cookies that melt in your mouth! I received this ginger cookie recipe from my grandmother; it's been enjoyed in my family since 1899. Store cookies in an airtight container.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine british
Servings 60 people
Calories 3640.8 kcal

Equipment

  • 1 Electric Mixer For creaming butter and sugar efficiently.
  • 1 Fine-Mesh Sifter Ensures dry ingredients are well-aerated and lump-free for a tender crumb.
  • 2 Mixing Bowls One for dry ingredients, one for wet, and an extra for sifting.
  • 2 Baking Sheets For baking multiple batches, or using two at once for even baking.
  • 1 Wire Cooling Rack Essential for proper air circulation to cool cookies without becoming soggy.

Ingredients
  

Main

  • ⅓ cup cinnamon sugar
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup butter
  • 1 cup white sugar
  • 1 large egg
  • ¼ cup dark molasses

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside. Dotdash Meredith Food Studios
  • Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl. Dotdash Meredith Food Studios
  • Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy. Dotdash Meredith Food Studios
  • Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms. Dotdash Meredith Food Studios
  • Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Dotdash Meredith Food Studios
  • Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets. Dotdash Meredith Food Studios
  • Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack. Dotdash Meredith Food Studios
  • Enjoy! Dotdash Meredith Food Studios

Notes

For optimal texture, ensure your butter is at room temperature for proper creaming. The double sifting of dry ingredients is crucial for light, airy cookies; do not skip this step. When rolling the dough balls, aim for uniform size to ensure even baking. Do not overbake; the cookies should be slightly cracked and just set, as they will continue to firm up as they cool. For enhanced flavor, consider using freshly ground ginger and cinnamon.