This recipe for Gingersnap Cookies has been in my family for 100 years and was passed down to me from my Grandmother Hughena McFeeters. It is soft, chewy and full of that ginger molasses flavour gingersnaps are famous for. This recipe has been coveted and never shared … till now!
I am actually torn about sharing this recipe to be honest because I have held this recipe so close to my heart for so many years. I think at one point I said to my son the only way his wife will ever get this recipe is if I “like” her. Joking of course… or was I?
One of my best memories of my Grandmother was years ago when I visited her to bake. We planned a day to spend together so she could teach me all of her best baking recipes and share with my hands on all of her tips and tricks. When I arrived, she gave me recipe cards with her recipes all written out for me. It must have taken her all week to prepare. I am honoured, to say the least. It was a very special day for me and I think her as well. To be honest thinking of this day brings a tear to my eye because I was so lucky to spend time with her learning all of her tips and tricks.
BAKING TIPS TO MAKE THE PERFECT GINGERSNAP COOKIE:
- Use vegetable oil. This has a big effect on the texture of the cookie. I have used canola oil before but the cookies tend to end up a little crunchier
- Proper measuring for this recipe is essential. For the oil, molasses and really any liquid use a glass measuring cup you can pour from. I use Pyrex cups with the measurements on the side. Using a glass cup like this allows you to get to eye level and see that the liquid measurement is level and exact.
- For the dry ingredients, use metal or plastic measuring cups that are level along the top. Scoop the dry ingredients in and use the handle of a knife or spoon to sweep across the top to make sure you have a level and even measurement. Again baking is a science and exact measurements matter.
- I like to use Pastry flour for GingerSnaps and many other cookies because it is a finer flour that makes cookies and baked goods lighter and fluffier.
- When adding the dry ingredients to the wet ingredients while making this recipe for Gingersnap Cookies I like to use a large sieve. Lie the sieve on top of the wet ingredient bowl and add all the dry ingredients on top. Then gently stir the dry ingredients through the sieve and into the wet. This way you know all the spices are combined evenly and there will not be any flour clumps.
My son has declared these are his favourite cookies. He believes he could survive on these cookies alone for the rest of his life. They are so delicious and make about 4 dozen in this one recipe. Lots to share with family and friends… that is if you are WILLING to share!
Update… these Skor Shortbread Meltaway Cookies are now a contender for best cookie according to Zach!
Like this recipe as much as my family does? Please give it a 5-star rating.
The Best Recipe For Gingersnap Cookies
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Large Sieve
- Spoon or Fork
- Baking Sheet
- Small Bowl
- 2 cups pastry flour
- 1 1/2 cup white sugar divided 1 cup for batter, 1/2 cup to roll balls into
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- In a large bowl mix oil and 1 cup sugar until well combined
- Add egg and molasses and mix until thick
- Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
- Mix the flour mixture into molasses batter with fork JUST until combined
- Place batter in the fridge for 1 hour
- Preheat oven to 350 degrees F
- Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
- Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
- Remove from oven and transfer cookies to a cooling rack to cool.
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