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Gramma Prudy's Classic Gingersnaps by The Food Charlatan

Gramma Prudy’s Classic Gingersnaps

This classic Gingersnap recipe is straight from my husband's great-grandmother Prudy, who was from Sweden. It is a recipe with butter and lots of spice.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 28 Servings
Calories 134kcal
Author Karen


  • 3/4 cup butter 1 & 1/2 sticks*
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 & 1/4 cups flour spooned and leveled
  • 2 teaspoons 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


  • Beat the butter in a large bowl or stand mixer until fluffy, about 1-2 minutes.
  • Add sugar and beat thoroughly.
  • Add the molasses and egg and beat well, scraping sides.
  • Add the flour but don't mix it in.
  • 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.)
  • Beat until the dough is just coming together. Make sure the flour is incorporated and then stop.
  • Chill the dough for about an hour, or several days if you like.
  • Preheat the oven to 350 degrees F. Prepare 2 large baking sheets with silpats or parchment paper.
  • Roll into balls. I made mine 1 and 1/2 inches** and got 28 cookies.
  • Place 1/2 cup raw sugar (white sugar is fine) in a shallow bowl. Roll the cookies in the sugar.
  • Line the cookies up on the prepared sheets, at least a couple inches apart.
  • Bake in the preheated oven for 10-12 minutes. If you want them super snappy, leave them in a couple minutes longer.
  • Remove from the oven and sprinkle with regular white sugar.
  • Eat with tons of milk!


*You can use half butter and half butter-flavored shortening, which would be 6 tablespoons of each.
**Kris says that Prudy's cookies were about 2 and 1/2 inches when baked, so she probably rolled them into 1-inch balls. And her recipe says bake 10-12 minutes, so they were probably even crispier than mine turned out.


Serving: 1cookie | Calories: 134kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 186mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg