How to Make Tasty Grandma M.'s Gingersnap Cookies

Grandma M.'s Gingersnap Cookies. As a ginger cookie though these were very nice. "These are the best ginger cookies I have ever had. Have been searching for the perfect mix of flavor and texture and this is it.

Oh how I love this Gingersnap Cookie Recipe! I'm not sure I would have survived my daughter having surgery and my husband having a street bike accident several hours apart on the same day without them. The surgery was planned and scheduled ahead of time, the street bike accident was of course. You can cook Grandma M.'s Gingersnap Cookies using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Grandma M.'s Gingersnap Cookies

1. You need 1 1/2 cup of Shortening, do not substitute butter.
2. You need 1/2 cup of Molasses.
3. It's 2 each of Eggs.
4. You need 2 cup of Sugar.
5. Prepare 1/2 tsp of Salt.
6. You need 2 tsp of Ground cloves.
7. Prepare 2 tsp of Ground cinnamon.
8. It's 3 tsp of Ground ginger.
9. It's 4 tsp of Baking soda.
10. You need 4 cup of All purpose flour.

My Grandma's Ginger Cookies are soft and chewy making these cookies the best ever. […] had our traditional goodies which included these FRENCH CAKES, my mom's M&M Cookies, my […] Grandma's Ginger Cookies […] Reply. Gingersnap Cookies - A Dash of Sanity says Grandma Jean's Ginger Snaps - the perfect ginger snap cookies. This year I have not posted lots of cookie recipes for Christmas, so I thought I need to The recipe calls for butter or margarine, normally I would always pick butter over margarine, but this time I chose to make these cookies with margarine. Easy Gingersnap Cookies How to Make Crispy or Chewy Gingersnaps.

Grandma M.'s Gingersnap Cookies step by step

1. Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined..
2. Add in flour a cup at a time and stir by hand..
3. Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar..
4. Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn..
5. Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!.
6. Yields approximately 8 dozen..

I've been making gingersnap sandwich cookies for years. I take two cookies and spread a thin layer of raspberry jam between them. It's like the best of the holiday and summer flavors all wrapped up in one snappy bite! Gingersnap Cookies are a holiday favorite! This easy cookie recipe is spicy, sweet, and festive!