Grandma's Gingersnaps

Grandma's Gingersnaps


"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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30 m servings 100 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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. 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.

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Read all reviews 311
  1. 390 Ratings

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...

Most helpful
Most positive
Least positive

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...

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 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...

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...

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...

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...

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...

I followed this recipe almost exactly, except I used margarine and instead of sugar, half Splenda and half brown sugar Splenda. These turned out great! I rolled them a little bigger than 1 inc...

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