Grandma's Gingersnap Cookies Recipe

I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely adore but tend to be picky about and thus have only very rarely. Now I've found a perfect recipe so I can make them on my own! The holidays are long past, yet my apartment currently smells like Christmas, and I have about 3 dozen light, crisp, pleasantly spicy, semi-sweet cookies cooling in my kitchen. This is definitely a recipe going in my "Will Bake Many Times Again" file!

This recipe is light and bland. I’m used to ginger snaps that really bang your tastebuds. So here are the substitutes I made. Recipe as followed with these changes: 1/3 cup molasses 2 Tbsp ground ginger 1 tbsp ground clove 1/4 tsp ground Cayenne pepper You’re welcome!

Ok this is the second recipe I tried this week and this is the winner by far! I did add an extra tablespoon of fresh ginger and also 1/8 tsp of each of all spice, nutmeg and cloves. I also withheld two tbsp of flour until the end of the mixing to ensure I could get the right consistency (if the dough is too tough the cookies are not as good). The key to this recipe is the butter and the cookies turned out fantastic. I baked them for 8.5 minutes in a gas convention oven. Crispy on the outside, soft on the inside, so full of flavour. OMG sooo good!

Love this recipe! Although, I definitely did not get 5 dozen per recipe. I use the pampered chef cookie scooper (about 2tbsp) and I doubled the recipe. I got about 5 dozen total after doubling. I didn't use shortening, I subbed for salted butter. I also added 1tsp of ground cloves and my cinnamon sugar mixture was about 3 tbsp sugar, 4 tbsp cinnamon. SO good!

Delicious! A hit with everyone! I did make a few changes. I doubled the recipe and made them a little bigger than what it said to do. I got 48 nice sized cookies. I also added an additional 1/4 cup flour, and an additional 1/2 tsp cinnamon and added 1/4 top cloves. Baked for 12 minutes. 2 thumbs way up!!

Love these cookies but I made some changes. I used lots and lots of fresh ginger because I like ginger so much. I used 1/4 cup less sugar and would consider refrigerating the dough first before forming it into balls; the reason why is because the dough is so very sticky and clings to my hands.

I like them spicy, so I added 1 TBSP of ginger paste, 1/4 tsp of black pepper, 1/4 tsp cayenne pepper AND substituted butter for the shortening. They've received rave reviews!

These ginger snaps are easy to make and super delicious. I did modify the recipe a bit. I don't use white sugar in anything so I opted for 1/2 c. of coconut sugar and 1 tsp. of stevia , 2 tsp. of ginger instead of 1 tbsp. and added 1/8 tsp of cloves and used 1 1/2 tsp of baking soda. Becasue the dough was so soft, after I formed them into balls ( I omitted rolling them in sugar ) and put them on the cookie sheet, I put them in the freezer for 5 minutes while the oven was preheating. Right from the freezer and into the oven. Baked them for 15 minutes and they turned out perfect. Cracked nicely on the top, crispy on the outside and just a tad chewy on the inside. Just the way we like them. This will definetly be my forever ginger snap cookie recipe.

After reading the reviews, I decided to make a couple of changes. I used butter instead of shortening, half brown half white sugar. I added some fresh ginger too. I tasted the batter after it was mixed and it was good, but didn't have much flavor, so I added another teaspoon of powdered ginger and three whole cloves (which I powdered before adding. I ended up sifting the flour mix three times and I never caught any unmixed baking powder taste. When I was preparing the cookies, I decided in addition to rolling them in cinnamon sugar, to dunk them in some large decorative sugar crystals. (Just to make them prettier) I thought they tasted great and took them to several people - including our waitress that night - and got total rave reviews on them. Gone in less than two days and only lasted that long because I saved some for my boy friend. I'm making a double batch for Christmas.

This is a solid and versatile recipe. I want the soft chewy center and delicate crispness on the outside with the signature crackling on top. These turned out perfect. My tweaks: Butter instead of shortening, added half a tsp of cloves and pinch of nutmeg. I used half organic cane sugar, half packed brown sugar and blackstrap molasses - which makes them a little less sweet and more flavorful, my preference. The texture is really lovely, too. Rather than roll the balls in organic cane sugar, I just dipped the tops. The result was gorgeous, aromatic, and decadent. Nice crackling on top, chewy center, lightly crisp on the outside. A very nice balance of sweet, rich molasses, and spice. We give these away to friends and neighbors at Christmas time with a bottle of homemade peppermint schnapps and good quality hot cocoa mix. A delicious combination.

I absolutely love this recipe. After I read the reviews I decided to use unsalted butter, used 1/2 cup of brown sugar and 1/2 cup of white sugar, added 1 tsp cloves, dash of nutmeg and grated some ginger root in there as well. I love the spice of this recipe and the additions were great. I made them small, slightly flattened them and baked for about 12 minutes. They were the right amount of crisp and chewy! I will make these again.

I like the recipe….have never made gingersnaps before, but they were great. I stuck with the shortening and not the butter. Wasn’t sure if the total cook time was 10 minutes, or if that was the halftime, so did 7 minutes each, and all worked out well.

The recipe and cookie is very good, however the recipe says that the serving size is 60 which cannot be correct. So what is the correct serving size.

Lovely! I used treacle instead of molasses. Thin crisp outside with a warm ginger interior.

Very tasty. I used butter rather than shortening, and sorghum molasses instead of blackstrap. Cookies spread a lot, even though the dough had chilled overnight. 11 minutes was the sweet spot in my oven; 10 underdone and 12 very dark. Like a much more interesting snickerdoodle.

These cookies are awesome! I have to admit, I didn't sift anything. It didn't hurt the cookie quality at all. I also used have stevia and half sugar.

Everyone at the table loved it.

A delicious cookie, but only if the salt is left out entirely. The 2 teaspoons of baking soda contain a whole teaspoon of sodium, which is already a very generous amount of salt for this size recipe. Way too salty as written.

Delicious cookies. Followed recipe exactly. Baked at full10 minutes to make them a little firm. Loved them and will make again. Thanks for sharing this recipe!

My late father-in-law loved ginger snaps and coffee. I decided to make some for Christmas this year in remembrance of him. They turned out absolutely scrumptious- the whole family LOVED them.