Granny’s Gingersnaps – A classic holiday cookie made with ginger, cloves, molasses, and cinnamon. All the flavors of the season!
For those of you hitting the holiday baking hard this weekend, I’ve got one more cookie you need to add to your list. Granny’s Gingersnaps are full of the flavors of the season – ginger, cloves, molasses, and cinnamon. A must-make!
Many of the recipes I share on Worth Whisking have a story, and this Granny’s Gingersnaps recipe is no different. Considering I’ve shared several recipes from my grandma’s well-loved cookbook this year, you may be guessing this recipe hails from my grandma. But you’d be wrong.
Actually, Granny’s Gingersnaps is my husband’s grandmother’s recipe. It’s a recipe adored by everyone in the family, and my husband longs for these cookies every Christmas season. It’s also a recipe I, as a naive newlywed, unsuccessfully attempted to replace!
Here’s a tip to those of you who are newlyweds or soon to be married – don’t try to erase or replace your spouse’s family recipes! If your spouse often mentions that his mom or some other person in his family makes the best (fill in the blank), don’t even try to one-up it. Trust me, as I learned with this Granny’s Gingersnaps recipe, you will fail every time!
So, as a not-so-smart newlywed and also perhaps slightly overconfident young baker, I tried with all my might to find a ginger cookie that my husband would love more than Granny’s Gingersnaps. I made cookies with candied ginger; I made softer ginger cookies; I made triple ginger cookies. Year after year, no dice.
Finally, I broke down and asked my MIL for the recipe. I admitted defeat. But I also learned two valuable lessons. One, ditch the ego. Two, family recipes and recipes from our youths are just that powerful! It’s not always about the recipe itself. Sometimes, it may just be the memories the recipes evoke.
Granny’s Gingersnaps are not fancy. They’re a super easy cookie to make. In fact, the instructions in the recipe I received from my MIL are comprised of four sentences. That’s it. I made it more blog-friendly by spelling out every step, but the recipe is as easy as cookies get. (Unless you’re making my Strawberry Lemonade Cake Mix Cookies! Shameless plug!)
Granny’s Gingersnaps aren’t made with exotic ingredients. In fact, you probably have every ingredient in your pantry at this very moment. No specialty stores required.
In the end, Granny’s Gingersnaps are everything a gingersnap cookie should be. A crisp ginger cookie filled with warm spices and flavors. Simple. Basic. Uncomplicated. Just as the holidays (and family recipes) should be.
- 1 ¾ cups plus three tablespoons all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Pinch of salt
- 1 cup granulated sugar
- ¾ cup vegetable shortening
- 3 tablespoons molasses
- 1 egg
- Sugar for rolling
Preheat oven to 350 degrees F. Line baking sheets with silicone baking mat or parchment paper.
In a medium-sized bowl, whisk together the first 6 ingredients. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and shortening on medium-high speed until creamy; about 2 minutes.
Add the molasses and egg and beat until combined.
Add the dry ingredients and beat on low speed until just combined.
Roll the dough into balls approximately a tablespoon in size. (I used a #40 scoop.) Roll the balls in sugar and place on prepared baking sheet.
Bake for 13-14 minutes. Remove cookies from baking sheet to cool on a cooling rack.
Store in an airtight container.
Yield: 18-20 cookies