Grandma's Gingersnaps

    Grandma's Gingersnaps

    (434)
    2saves
    25min


    389 people made this

    About this recipe: This was my mother-in-law's recipe and my husband's favourite. Shorten or lengthen the cooking time for a softer or crisper biscuit.

    Ingredients
    Serves: 36 

    • 170g margarine
    • 1 cup caster sugar
    • 1 egg
    • 1/4 cup (60ml) molasses
    • 2 cups plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 cup caster sugar for decoration

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Sift together the flour, ginger, cinnamon, bicarbonate of soda and salt then stir into the molasses mixture to form a dough. Roll dough into 2.5cm balls and roll the balls in the remaining sugar. Place cookies 5cm apart on ungreased baking trays.
    3. Bake for 8 to 10 minutes. Allow biscuits to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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    Reviews and ratings
    Global ratings:
    (434)

    Reviews in English (431)

    by
    145

    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!  -  28 Nov 2005  (Review from Allrecipes US | Canada)

    by
    100

    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!  -  18 Jan 2002  (Review from Allrecipes US | Canada)

    by
    99

    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!  -  15 Feb 2007  (Review from Allrecipes US | Canada)

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