Grandma’s Gingersnaps

Grandma’s Gingersnaps

These cookies are sweet AND savoury!

It's important to allow for room between the dough balls because they do flatten and spread more than you may expect — although having the cookies stick together and being forced to eat two instead of one is not the worst tragedy. One bite of these gingersnaps and you will sort of wish that the entire sheet of cookies stuck together, just to give you an excuse to eat them all.

You can underbake them just the teensiest bit to get the perfect chewiness. Or if you prefer a crunchier cookie, add a few minutes to the bake time.


1 cup butter, softened
1 1/4 cups granulated sugar
1 cup brown sugar
1 cup molasses
2 eggs
1 tablespoon vanilla extract
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
4 cups all-purpose flour
Extra granulated sugar for rolling


  • Preheat oven to 375 degrees and line baking sheets with parchment paper.
  • In a large bowl, cream the butter together with the granulated sugar and the brown sugar until fluffy. Add the molasses and beat until smooth.
  • Add eggs and vanilla, beating until very smooth and creamy.
  • Add the baking soda, ginger, and flour. Mix well. Refrigerate mixture for 15 minutes.
  • Roll dough into 1 1/2 inch balls; roll the balls in the sugar until coated. Place on a cookie sheet at least 2 inches apart — cookies will flatten and spread while they bake.
  • Bake for 10 minutes for a perfectly chewy, addictive, magical cookie.

Yields about 5 dozen cookies