Grandma'S Ginger Snaps
Deliciously spiced ginger snaps, packed with molasses, cloves, and cinnamon—perfect for holiday gatherings or a comforting tea-time treat.
Ingredients
- 3/4 cup shortening (or butter) (Crisco) or butter* 1 cup sugar 1/4 cup molasses 1 egg 2 1/4 cups flour 2 tsp baking soda 1 tsp ground cloves 1 tsp ginger 1 tsp cinnamon 1 egg ⓘ
- *Cookies baked with butter will be soft and chewy; cookies baked with Crisco will be crunchier. ⓘ
- 1/4 c molasses ⓘ
- 1 egg ⓘ
- 2 1/4 c flour ⓘ
- 2 tsp baking soda ⓘ
- 1 tsp ground cloves ⓘ
- 1 tsp ginger ⓘ
- 1 tsp cinnamon ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 3/4 cup shortening (or butter) and 1 cup sugar until light and fluffy.
Tips & Substitutions
For a softer, chewier cookie, opt for butter instead of shortening, as using Crisco will yield a crunchier result. Make sure your ingredients are at room temperature for better incorporation. If you prefer a spicier cookie, consider increasing the ginger and cinnamon by an eighth of a teaspoon. Always sift your flour and spices together to avoid clumping.
Serving Suggestions
These ginger snaps are delightful on their own but can be paired with a cup of tea or coffee for a cozy treat. They also make a great addition to holiday cookie platters alongside recipes like Danish Apple Squares or Never Fail Drop Cookies. For a fun twist, crumble them over ice cream for a unique dessert topping.
Storage & Reheating
Store leftover ginger snaps in an airtight container at room temperature for up to a week. To maintain their crispness, you can add a slice of bread to the container, which will help absorb moisture. If you want to enjoy them warm, reheat briefly in the oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Ginger Snaps contains roughly 32 calories, with 0g protein, 4g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. It’s best to start with half whole wheat and half all-purpose to see how you like the flavor and texture before making a full switch.
How can I make these cookies gluten-free?
To make gluten-free ginger snaps, use a 1-to-1 gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients, like baking soda and spices, are also gluten-free. The texture may vary slightly, but they'll still be delicious.
How do I know when the cookies are done baking?
Ginger snaps are done when they are firm around the edges and slightly soft in the center. They will continue to harden as they cool, so avoid overbaking them. A light golden color is an indicator of perfect doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).