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Gramma Prudy's Classic Gingersnaps by The Food Charlatan
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4.8 from 5 votes

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.

Ingredients

  • 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

Instructions

  • 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!

Notes

*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.

Nutrition

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