Best 6 Grannys Gingersnaps Recipes
Gingersnaps, a timeless classic cookie, are known for their crisp texture, warm ginger flavor, and a hint of molasses. Originating in Europe during the Middle Ages, these cookies were often made with leftover gingerbread dough. Today, gingersnaps are commonly enjoyed during the holiday season, but their delightful taste and versatility make them a year-round favorite. Join us on a culinary journey as we explore a collection of Granny's Gingersnap recipes, each offering a unique twist on this beloved treat. From the traditional recipe passed down through generations to creative variations incorporating different spices, nuts, and even chocolate chips, these recipes cater to a wide range of preferences. Whether you're a seasoned baker or just starting, let's embark on this delightful adventure and discover the perfect gingersnap recipe to satisfy your sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GRANDMOTHER'S GINGERSNAPS
Make and share this Grandmother's Gingersnaps recipe from Food.com.
Provided by VickyNH52
Categories Dessert
Time 27m
Yield 40-50 cookis
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream first 4 ingredients until fluffy.
- Sift together the 6 dry ingredients and stir into molasses mixture.
- Form dough into small balls (1 inch diameter).
- Roll balls in granulated sugar.
- Place 2 inches apart on cookie sheet.
- Bake at 375 degrees for 12 minutes.
GOOD OLD GINGERSNAPS
I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself.
Provided by byZula
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Sift first six ingredients together.
- Cream sugar and shortening; add egg and molasses.
- Add dry ingredients and mix well.
- Form walnut-sized balls and roll in a little sugar.
- (can refrigerate if a little sticky, or use a bit of flour).
- Place on greased cookie sheet.
- Bake at 350 degrees for about 15 minutes.
GRANNY'S GINGERSNAPS
Another one of my grandmother's incredible recipes. This was a special treat when I was a little girl.
Provided by ratherbeswimmin
Categories Dessert
Time 35m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
- Roll teaspoonfuls of dough into balls.
- Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
- Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.
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.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Cream the butter and sugar together until light and fluffy for a smooth, even texture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Chill the dough for at least 30 minutes before rolling and baking to make it easier to handle and prevent spreading.
- Bake the cookies in a preheated oven to ensure even baking.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
Granny's gingersnaps are a classic holiday cookie that is easy to make and always a hit. With their crisp edges, chewy centers, and warm, spicy flavor, these cookies are sure to be a favorite of family and friends alike. Whether you enjoy them on their own or dunk them in your favorite hot beverage, these gingersnaps are the perfect way to celebrate the holiday season.
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