Grandma's Gingersnap Cookies

Servings:

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.

Prep
22 min
Cook
56 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
  6. 6 Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
  7. 7 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.
  8. 8 Enjoy!

Nutrition per serving

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