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.
These shortbread cookies and homemade pie crust are two other recipes I learned to make with her that day.
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
Equipment
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Large Sieve
- Spoon or Fork
- Baking Sheet
- Small Bowl
- Oven
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Charity Steffler says
This are the best ginger snaps I’ve made/had. However I think they needed a little more of a ‘kick’ I added an extra half teaspoon of ginger. Made all of the difference!
The Delicious Spoon says
Hi Charity. Thanks for trying this recipe and I am so glad you liked it! I will have to give the extra ginger a try next time!
Cathy says
This was such an easy recipe,delicious!!!. Reminds me of my Mom Thank you
The Delicious Spoon says
So glad you liked them Cathy!
Tiff says
Could I use all purpose flour instead of pastry flour?
The Delicious Spoon says
You can but all-purpose flour has a higher protein content and will make the cookies a bit tougher. They will still turn out good though. If you have any cake flour use 1/2 a cup of cake flour and 1/2 cup all-purpose to form a 1 cup equivalent. Or you can replace 2 tbsp of all-purpose flour from a cup and replace it with 2 tbsp of cornstarch. These are the best known substitutes for pastry flour.
Carole says
Exactly what I was looking for in a ginger snap. Crisp edges and somewhat soft middle. Definite “snap” when you break them. Love the flavor. I received many compliments. I’ll make these every Christmas!
The Delicious Spoon says
I am so glad you enjoyed them and love that they will be included in your Christmas traditions going forward!
Janet says
Can I use olive oil or avocado oil?
The Delicious Spoon says
Hi Janet, No, unfortunately, the oil in this recipe matters. Vegetable Oil or Canola Oil are preferred.
Lindsay Thompson says
this is the EXACT recipe that my Grandma passed down to us! Best recipe ever, never fails!
Jean Scott says
I have made these cookies twice this month. This recipe is perfect and easy to make
They taste like old fashioned ginger snaps.
They don’t last long in my house
The Delicious Spoon says
Thanks so much for letting me know. I love hearing these types of stories. I won’t make them until a day before Christmas because my family has eaten them all up twice now too!
Lily says
Great recipe! My kids loved them. I added a touch more ginger and only baked them for 8 minutes because my oven runs hot. Thanks Alisa!
The Delicious Spoon says
My pleasure!
Vanda says
Would love to roll these with laser rolling pin. Do you think this would work?
The Delicious Spoon says
I have never tried rolling these cookies out because they flatten out on their own. The dough can be a bit sticky so if you do try rolling them out I would recommend putting the dough in the fridge for about one hour so that it is easier to work with. Please let me know how they worked if you do try this.
Vanda says
Thanks, I plan to try these tomorrow and will definitely let you know.
Alicia says
These are AMAZING! I made them
Tonight. The best ginger cookie I’ve found.
The Delicious Spoon says
This makes my day Alicia! So glad you liked them. This is always one of my family and friends most requested recipes.
Jane says
My fault for not being super careful reading the recipe, but when you list 1 1/2 cups of sugar in the ingredient list, you really should include the word (divided), or else list the 1 cup sugar for the dough separately from the 1/2 cup used to roll the balls. Really mad right now that I just had to throw out the dough I just made with the 1 1/2 cups sugar instead of 1 cup. Totally my mistake, but I guess I’m used to recipes listing the ingredients more clearly 🙁
The Delicious Spoon says
Hi Jane, So sorry this recipe was not more clear. This is really great feedback. I will go and update the recipe right now and make sure to be more clear for my future recipes.
Corina says
These cookies look oh so delicious! I’m definitely trying them!
Bindu Thomas says
These cookies looks extremely delicious! I will try this on this weekend. Thanks for sharing.
Sudip Saha says
Ginger cookies are one of my favorite. Gonna give it a try during the weekend.
madelain Garcia says
Ginger Snaps are some of my favorite cookies around this time of year. I’m not much of a baker, but this sounds easy to try
Madelain| http://www.wheremyheartwanders.com
Helen Neale says
Wow, I love this cookie recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.
Preet says
Wow, I have never tried to make cookies and this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Tosha says
This sounds like an amazing recipe I would love to try def gonna pin! I’m glad u decides to share but I completely understand how u would want to keep a secret.
Jennifer says
That is so neat that your Grandmother gave you such a precious gift! I love passing recipes from generation to generation.
Geraline Batarra says
This ginger cookies looks really delicious and looks so easy to make. I will try to do this for my parents as they love ginger a lot.
jen says
This looks delicious! Thanks for posting! I can’t wait to try them!
Razena says
I have loved ginger snap cookies since I was a child but they were always crispy and crunchy never soft. I have to try this recipe!
Jenn says
These cookies look amazing! I’m vegan and would love to try to veganize these cookies! Thanks for sharing!
https://thatjenngirl.com
Gervin Khan says
From the first look, you gonna say that it’s just a simple cookies but you added a twist by making a ginger as the main ingredients. This will be a great recipe and can’t wait to make this at home.
Annie says
Ginger snaps are some of my favorite winter cookies ever! I am going to try your recipe, so I can finally have a soft gingersnap. Mine always turn out crispy.
Adriana says
OMG this post is mouthwatering. I love ginger cookies, especially during the holiday season!
Chad says
I literally drooled reading your post. Thank you so much for sharing this awesome recipe, i am def. trying it this weekend. I will let you know how it goes, can’t wait to 5 star it! Thanks again.
Chad
http://www.mosaicslab.com
The Bearded Hiker says
Is that fresh ginger or powdered?
ainfanti15 says
Powdered ginger so that the ginger can easily be distributed when you sift the dry ingredients into the wet mixture.