Nanny's Gingersnap Cookies

By • December 9, 2013 • 0 Comments

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Author Notes: This is my Grandma's cookie recipe. I remember making these cookies with her in her kitchen in Melville, Saskatchewan, 40 years ago. I've always loved them, so I thought I would share the recipe with you. Katheryn's Kitchen

Serves 2.5 dozen

  • 2 1/2 cups flour
  • 1/2 teaspoon dried ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups shortening-this is what my Grandma used and the cookies taste great but if it bugs you to use shortening, use 3/4 cup unsalted butter that's at room temperature
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup sugar for coating dough balls before baking
  1. Preheat oven to 350 degrees F
  2. Sift dry ingredients.
  3. Cream shortening with sugar until fluffy. Add molasses and 1 egg. Mix well, you will have to scrap down the sides of the bowl and mix again.
  4. Add dry ingredients to the egg, sugar, molasses mixture. Mix until combined. Again you might want to scrap down the sides of the bowl and continue mixing.
  5. When everything is combined it should be a fairly stiff mixture.
  6. Now use a tablespoon and scoop up dough and roll in your hands to make about 1 inch balls. Coat in sugar and place on parchment lined baking sheet. You can put about 12 dough balls on an average sized baking sheet. Put a thumbprint into the middle of each ball to press down a little.
  7. Put in oven and bake for 15 minutes. Let cool and serve. They freeze well, as most cookies, so let them cool and freeze them if you like in a sealed container.
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