Recipe: Appetizing Grandma M.'s Gingersnap Cookies

Grandma M.'s Gingersnap Cookies. Grandma's Gingersnap Cookies Grandma's Gingersnap Cookies. Grandma's gingersnap cookies would be the perfect snack to leave for Santa Claus on Christmas Eve! But make sure you put Santa on a ration, because these gingersnaps are so good you're not gonna want to share but just a few! It's been a while since I made Grandma's Gingersnap Cookies. If I remember correctly, it was almost five years ago.

A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas. I love baking batches of Grandma's Old Fashioned Ginger Snap Cookies recipe. Her recipe makes spicy and crunchy gingersnap cookies! You can cook Grandma M.'s Gingersnap Cookies using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Grandma M.'s Gingersnap Cookies

1. Prepare 1 1/2 cup of Shortening, do not substitute butter.
2. It's 1/2 cup of Molasses.
3. It's 2 each of Eggs.
4. You need 2 cup of Sugar.
5. You need 1/2 tsp of Salt.
6. You need 2 tsp of Ground cloves.
7. You need 2 tsp of Ground cinnamon.
8. It's 3 tsp of Ground ginger.
9. Prepare 4 tsp of Baking soda.
10. You need 4 cup of All purpose flour.

My Grandma Rood had a sweet tooth, as evident in our family cookbooks. Ginger snaps are supposed to be flat and very crisp. If you are looking for a puffy, soft ginger cookie recipe, I can heartily recommend "Big Soft Ginger Cookies" from this site. A delicious cookie with a great spice taste.

Grandma M.'s Gingersnap Cookies step by step

1. Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined..
2. Add in flour a cup at a time and stir by hand..
3. Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar..
4. Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn..
5. Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!.
6. Yields approximately 8 dozen..

Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well. These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy—left out, they're chewy. Gingersnaps are also the best dunking cookies.