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Grandma's Gingersnaps

Rated as 4.68 out of 5 Stars
23

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

30 m servings 100
Original recipe yields 36 servings (3 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 100 calories; 4 15.5 1 5 149 Full nutrition

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Reviews

Read all reviews 343
  1. 431 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any ging...

Most helpful critical review

Very tasty cookie but nothing like what I expected. There was no way that dough was the right consistency to roll and so they were drop cookies. They spread out a LOT. I don't know why this happ...

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Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any ging...

This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of bl...

Excellent cookie! Comes out thin and crispy on the outside, chewy in the middle. Baked them for exactly 8 min and they came out perfect. Be sure to follow the directions and leave them on the co...

this is a ginger cookie that even people who don't like gingersnaps love. I have had marriage proposals (co-workers), offers to clean my house and just down right begging for these. If that does...

Lovely cookies, but just narrowly miss a 5 star because they're far more delicate than a true ginger snap. To those who are wondering what went wrong when the cookies come out as flat discs, the...

Very yummy! I followed the reciped exactly. I baked them for 12 minutes and they turned out perfect. The right amount of chewiness (for me anyway!) The only thing was I found the yeild was c...

Very tasty cookie but nothing like what I expected. There was no way that dough was the right consistency to roll and so they were drop cookies. They spread out a LOT. I don't know why this happ...

I made these for our family Christmas Cookie Day this year, and found a new favorite! My only substitution was butter for the margarine, and they still came out beautifully--thin and crispy! Thi...

These were delicious. I added 1/4 tsp cardamom and extra cinnamon. Also I ran out of molasses, so it ended up being 1/8 molasses and 1/8 honey. I think it was better that way though. Eat them wa...