Grandma’s Gingersnaps

This is a great recipe. I substituted SweetLeaf’s Better than Sugar instead of regular sugar and they are my husband’s 2nd favourite cookie. Love this site. Thank you for such a great collection of recipes!

These were easy and quick to make. I like cardamom, so I replaced a little bit of the ginger and added cardamom. I used white whole wheat flour an took out 1-2 tbsps of sugar. I also used half white/ half coconut sugar and real butter. These are the best molasses cookies.

I have been using a very similar recipe for years. I measure my dough 21g per cookie. Flatten with a flat bottom glass dipped in sugar. I bake the cookies on a baking stone And they come out perfectly round and crisp!

Hands down the BEST ginger snap cookies! Perfect tasting, soft cookies. Everyone loved them so much I had to make another batch the following weekend. You will not be disappointed.

Looks good

I made some balls a little too big , but they still taste great ! Crunchy outside soft inside .

Great recipe! As suggested by another, I added 1/4 tsp cardamom. I doubled the recipe and decided to try and make sandwich cookies from them. For the filling, I used a basic buttercream, but instead of milk, I used Torani Gingerbread syrup to thin it. That put them over the top! Will definitely make again.

I used 1 cup of white all-purpose flour and 1 cup of Oat flour (for the wife who is cutting down on gluten), but I had to add 2/3 cup more of Oat flour because it was too soft to make into dough balls. However, the cookies are great!

These are absolutely Devine. I’ve never made ginger snaps before, and these were pretty easy. I used crisco instead of margarine (I like them crispy) and added a dash of ground cloves and 1/4 tsp of cardamon like others suggested. Next time I will double the recipe! Thank you!

They very good very tasty very easy to follow ????

I made a a mistake or two making this recipe; for starters, when I reviewed the recipe with my wife and compared it to her favorite gingersnap recipes, she believed the 1Tbsp of ground ginger to be a mistake and suggested I use 1 tsp instead. It was a strong ginger flavor I was ‘hankering’ for when I chose this recipe over others and cutting it to 1 tsp turned it into a spice flavored cookie with only subtle ginger flavor. She also suggested going with 1/2c unsalted butter and 1/4c shortening rather than 3/4c margarine. I also ran about 1 Tbsp short of molasses and topped it up with honey. Lastly, I added 1/4 tsp of cardamom per the suggestion of another reviewer which next time I’d reduce to 1/8 tsp – I did enjoy the character it imparted, just a bit too much of it. I’ll have to re-make this one being exact in following the instructions – now that I know all the other recipes with 1tsp ginger and 1tsp cinnamon and molasses produce a spice cookie, not a “gingersnap”. The one thing about this recipe I’m not so sure about is the cooking time and temp. I live on the coast at sea-level where the humidity is minimally 50% constantly; on the day I made the cookies, it was about 90% humidity and cool. The cookies even at 12 minutes and 350F were somewhat chewy and I was looking for crunch. Who knows if that has to do with the climate here? Thanks to the author for posting the recipe; next time I’ll be exacting to see if it yields a cookie with pronounced ginger flavor. Best to you!

I made the cookies and everyone enjoyed it. I didn’t save the recipe so I have to do a search to find it to make them again.

I made these for my grandsons. JJ said “These taste like old-timey food”. Is that good or bad, buddy? “It’s what I like the best”. I’m glad you boys like ’em. Mam-maw doesn’t like to cook, but Papa does. …I wonder how these would taste with a few peppermint stick pieces…

Absolutely perfect texture! You’ll want to tinker with the spices tho to get enough bite.

I added ground cloves, and used ginger paste instead of ground ginger. Sift the flour.

The only change I made was butter in read of shortening, and am additional 1/4 tsp of ground cardamom. Mine didn’t have much “snap” to them and definitely didn’t spread out like others, but they are the perfect amount of soft and chewy and the flavor really is fantastic! I did 8 min, with the last batch on 12 just to see. 12 was crispy on the edges but still didn’t spread, so I assume that was the butters doing. Great cookie!

I am obsessed! I have made these cookies back to back for longer than I care to count. At most I go one day without these being in the house! Because I wake up in the middle of the night for one, I now that a baggie of them to bed with me.

This was an excellent recipe. Almost eaten up by my family before the day was done. Next time I will double the recipe and freeze some.

I used butter instead of margarine. That explains why the cookies all melted together. But, there is no way that two cups of flour makes six dozen cookies.

Easy to mix up, tastes yummy. My only issue was the dough was re as lily sticky. I chilled and it did not help.

The first time we made it with margarine and did not ‘fold in’ the flour/spices. Had trouble with sticking and batter being too runny. Round 2 we used butter, and made sure to not over mix. These cookies were delicious, would absolutely recommend… with butter!