Grandma's Gingersnap Cookies - Debby's version

Grandma's Gingersnap Cookies - Debby's version

Debby Reese

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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30 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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  • 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.


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