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Gramma Prudy’s Classic Gingersnaps

Serves Makes about 28 cookies     adjust servings


  • 3/4 cup (1 and 1/2 sticks) butter*
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 and 1/4 cups flour, spooned and leveled
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1/2 cup raw sugar, for rolling
  • more white sugar, for sprinkling


  1. Beat the butter in a large bowl or stand mixer until fluffy, about 1-2 minutes.
  2. Add sugar and beat thoroughly.
  3. Add the molasses and egg and beat well, scraping sides.
  4. Add the flour but don't mix it in.
  5. Form a well in the center of the flour and add the baking soda, salt, cinnamon, ginger, and cloves. Use a teaspoon to stir it into the flour. (You can totally do the dry ingredients in a separate bowl if you want. I'm just lazy.)
  6. Beat until the dough is just coming together. Make sure the flour is incorporated and then stop.
  7. Chill the dough for about an hour, or several days if you like.
  8. Preheat the oven to 350 degrees F. Prepare 2 large baking sheets with silpats or parchment paper.
  9. Roll into balls. I made mine 1 and 1/2 inches** and got 28 cookies.
  10. Place 1/2 cup raw sugar (white sugar is fine) in a shallow bowl. Roll the cookies in the sugar.
  11. Line the cookies up on the prepared sheets, at least a couple inches apart.
  12. Bake in the preheated oven for 10-12 minutes. If you want them super snappy, leave them in a couple minutes longer.
  13. Remove from the oven and sprinkle with regular white sugar.
  14. Eat with tons of milk!