Grandma's Gingersnap Cookies

Grandma's Gingersnap Cookies

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"This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899."
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30 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another 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. 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.


  1. 734 Ratings

Most helpful positive review

I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely ado...

Most helpful critical review

I did not like this recipe at all. The cookies were bland and had way too much baking soda and ginger. All I could taste was baking soda and ginger. I am definitely in the minority here. Won...

I substituted all butter instead of shortening to avoid the trans fats, and these cookies came out INCREDIBLE! Gingersnaps have always been one of my special favorites--cookies I absolutely ado...

I was very nervous making these cookies because Gingersnaps are my husband's favorite cookie and his mother makes them all the time all year round. I had a lot against me - biased views and no k...

Good gingersnap recipe. For those that don't have a sifter, try using a pasta strainer or wisk prior to adding to the recipe; they work in a pinch!!! Not the best I've had, but definitely bett...

I made these to give away at for Christmas, and got rave reviews from everyone! They are definitely more chewy than traditional gingersnaps, but we like them that way. The only problem I had w...

This is the best ginger cookie I have ever had! I made a couple batches at Christmas. When the recipe is followed exactly, sifting and all, the cookies come out beatiful with a crackled top. But...

This is the same recipe my great-grandma, grandma, and mom have used. I lost my copy and am so glad to have found it. I follow this recipe exactly but flatten just slightly....I like mine slig...

This were good cookies - but I'm only giving them 4 stars because there wasn't much 'snap' in these gingersnaps. As a ginger cookie though, these were very nice. I did add 1/4 cup more flour t...

I LOVE these cookies and I'm making them again for my family's Thanksgiving get-together. If you like your gingersnaps crispy, leave them in a few extra minutes.

my family never made gingersnaps, so when my husband requested them this year, i wasn't sure about it, but i love these cookies! i was scared of how strong the batter smelled because of all of ...

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