Recipe: Tasty Grandma M.'s Gingersnap Cookies

Sarah Nash
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Recipe: Tasty Grandma M.'s Gingersnap Cookies
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Recipe: Tasty Grandma M.'s Gingersnap Cookies Delicious, fresh and tasty.

Grandma M.'s Gingersnap Cookies. Grandma's Gingersnap Cookies Grandma's Gingersnap Cookies. A delicious cookie with a great spice taste. Cream together shortening and sugar until light and fluffy.

Her recipe makes spicy and crunchy gingersnap cookies!

My Grandma Rood had a sweet tooth, as evident in our family cookbooks.

Grandma's gingersnap cookies would be the perfect snack to leave for Santa Claus on Christmas Eve!

You can cook Grandma M.'s Gingersnap Cookies using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Grandma M.'s Gingersnap Cookies

  1. It’s 1 1/2 cup of Shortening, do not substitute butter.

  2. It’s 1/2 cup of Molasses.

  3. Prepare 2 each of Eggs.

  4. You need 2 cup of Sugar.

  5. You need 1/2 tsp of Salt.

  6. Prepare 2 tsp of Ground cloves.

  7. Prepare 2 tsp of Ground cinnamon.

  8. You need 3 tsp of Ground ginger.

  9. It’s 4 tsp of Baking soda.

  10. It’s 4 cup of All purpose flour.

But make sure you put Santa on a ration, because these gingersnaps are so good you're not gonna want to share but just a few!

It's been a while since I made Grandma's Gingersnap Cookies.

If I remember correctly, it was almost five years ago.

A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.

Grandma M.'s Gingersnap Cookies instructions

  1. Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined..

  2. Add in flour a cup at a time and stir by hand..

  3. Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar..

  4. Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn..

  5. Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!.

  6. Yields approximately 8 dozen..

As much as I try to avoid sugar (especially when I'm pregnant), sometimes I just can't help it, and I need something sweet!

These are my favorite "healthy" cookies because they are high in iron (thanks to the blackstrap molasses) and made with good ingredients like farm fresh eggs, real butter, and fresh ground flour.

These are the best gingersnaps ever.

In an airtight container, gingersnaps are crispy—left out, they're chewy.

Gingersnaps are also the best dunking cookies.