Grandma’s Soft Gingersnaps
It’s cold here in Georgia, right now. Well, cold for us. The Canadian, in me, is loving the winter vibe. Now, if we only had snow, it would make for a perfect week! I love a good snowstorm, it means movies, cuddles, warm blankets and my Grandma’s Soft Gingersnaps. Straight from the oven, they’ll warm you from your head right down to your toes.
My grandpa loved snappy gingersnaps. Us ladies in the family, we love the soft version. The ones that have just a slight bite from the spices but ultimately melt away in your mouth. Great for dunking in milk. These soft gingersnaps are crazy good!
If I’m being completely honest, I like mine frozen, call me weird, but this is my favourite way. How in the world did I discover a love for frozen gingersnaps? My Grandma’s Soft Gingersnaps are so good, I couldn’t be bothered to wait for them to thaw, no joke!
Anyways, when the weather outside drops below freezing, these are a must. They’re a great cookie for kids to help with as well. A perfect snow day recipe. When the kids get bored, being stuck inside, suggest baking cookies, these cookies, in fact. I don’t know too many little ones that would decline helping in the kitchen.
How to make Grandma’s Soft Gingersnaps
They’re pretty easy, cream the butter, sugar, molasses and the egg. Mix in the rest of the ingredients but the remaining sugar, you’ll save this to roll the cookies in right before cooking. Once the ingredients are all mixed, you roll about a tablespoon of cookie dough into round balls and then dip them in the remaining sugar.
This is the perfect spot for the kids to help, they’ll love rolling the dough into balls and dipping them in sugar. Then just spread them onto a cookie sheet and bake. They’re as easy as they come and delicious.
I hope you stay warm and toasty this week and of course get to curl up with a plate of my Grandma’s Soft Gingersnaps. I insist with the cold weather out there, you treat yourself and the kids to these cookies straight out of the oven and then once your tummies are full, bag the rest and put them in the freezer. Let me know which version you like best.
If you love Grandma’s Soft Gingersnaps, check out these other delicious recipes, I’m sure they’ll keep you toasty on a cold winter day:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right hand side of this page and press subscribe.
Grandma’s Soft Gingersnaps
These cookies are soft, chewy, gingery and down-right delicious. The best gingersnap recipe I have ever come across.
INGREDIENTS
- 3/4 cup butter
- 2 cups sugar, divided
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
INSTRUCTIONS
-
Preheat oven to 350 degrees F.
-
Cream together butter, one cup sugar, molasses and egg together. Stir in flour and spices.
-
Roll dough into balls and then toss in remaining sugar.
-
Bake for 12 minutes or until golden.
2 Comments
CatherineGamble
Gingersnaps are hard & crunchy – hence snap.
American style chewy biscuits should have a name which reflects that or at least not call them gingersnaps.
Tanya
Thank you for your comment Catherine, while I appreciate your take on this, in honour of my Grandma (who always called them gingersnaps) I’m going to continue calling them as she did.