Grandma's Gingersnaps Recipe

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Most Helpful Positive Review

Nov 28, 2005

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 gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking!

—KJD79

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Most Helpful Critical Review

Dec 07, 2010

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 happened as I followed the recipe exactly. I'm searching for an answer to that very predicament. They do taste good though.

—STARLA66

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318 Ratings

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Feb 15, 2007

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 cookie sheet for 5 min before transferring to a rack (or else they will fall apart!). And they spread out A LOT, so don't make them too big! Delicious!

—surf's up

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Apr 12, 2003

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 black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!

—SHORTIE93003

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Mar 01, 2007

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 doesn't get 5 stars then nothing does

—hikingt

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Jan 11, 2007

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 closer to 2 dozen than 3 dozen. They are so good, next time I'll double the recipe.....they won't last very long!

—VENUS781

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Dec 19, 2005

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! This is a wonderful recipe that will be added to my list of regulars. Everyone loved them!

—GRKaters

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Nov 09, 2007

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 warm.

—mga

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Nutrition

Calories
100 kcal
5%

Carbohydrates
15.5 g
5%

Cholesterol
6 mg
2%

Fiber
0.2 g
< 1%

Protein
1 g
2%

Sodium
149 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Gingersnaps

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 100
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 0.7g 4 %
Cholesterol 6mg 2 %
Sodium 149mg 6 %
Potassium 47mg 1 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 0.2g < 1 %
Protein 1g 2 %
Sugars 9.7g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
Thiamin 6 %
Niacin 5 %
Vitamin B6 1 %
Magnesium 3 %
Folate 7 %

* 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.