Grandma's Gingersnap Cookies - Debby's version

Grandma's Gingersnap Cookies - Debby's version

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Debby Reese 1

I borrowed "Grandma's Ginger Snaps" and made them my own. This is a remarkable recipe!!

Modified from: Grandma's Gingersnap Cookies

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Serving size has been adjusted!

Original recipe yields 30 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, ginger, baking soda, cinnamon, cloves and salt into a mixing bowl.
  3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Add the chocolate chips and the crystallized ginger. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.


These are awesome! I did make some variations - but I know they would be great as is. I substituted butter for shortening, and added 1/2 tsp ground cloves, 8oz dark chocolate chips and 4 oz cr...

Turned out great, very yummy. I didn't add the dark choc and crystallized ginger though. I would recommend refrigerating the dough before rolling into balls. My hands weren't as sticky after...