Grandma's Gingersnap Cookies
This gingersnap cookie recipe will quickly become a seasonal tradition in your household. Members of the Allrecipes community say the gingersnaps smell like Christmas while they’re baking!
Ingredients
- cinnamon sugar (0.33 cup)
- all-purpose flour (2 cups)
- ground ginger (1 tablespoon)
- baking soda (2 teaspoons)
- ground cinnamon (1 teaspoon)
- salt (0.5 teaspoon)
- butter (0.75 cup)
- white sugar (1 cup)
- egg (1 large)
- dark molasses (0.25 cup)
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
- Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.
- Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.
- Sift 1/3 of the flour mixture into the butter 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 them with your hands into 1-inch-diameter balls.
- Place balls in cinnamon sugar and roll to coat, then place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.
- Enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 58
- fat: 2 g
- sats: 1 g
- carbs: 9 g
- fibre: 0 g
- protein: 1 g
- salt: 0.08 g