Grandma's Gingersnaps

4.7
(478)

This recipe for gingersnaps was my mother-in-law's — and is my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
36
Yield:
3 dozen

Ingredients

  • 1 ½ cups white sugar, divided

  • ¾ cup margarine

  • 1 large egg

  • ¼ cup molasses

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.

  3. Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

  4. Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts (per serving)

100 Calories
4g Fat
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 100
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 149mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 1g
Calcium 9mg 1%
Iron 1mg 3%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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