My Nana was a really good cook. I only had the privilege of knowing her for 13 years, but in those years, I got to taste her delicious baked goods. My favorites were her coffee cake and molasses gingersnaps. I think she made them for my Grampy, who loved the flavor of ginger and any kind of sweet treat.
To this day, every time I smell molasses gingersnaps, I can’t help but see my Nana’s sweet smile. I was too young to realize that I would want her homemade recipe before she died, so I found one that is similar but equally delicious. So far this holiday season, I have made them twice, and it’s just not enough. I think I’ll have to go make another batch of Nana’s molasses gingersnaps now!
Steps to Make Nana’s Molasses Gingersnaps
Follow these simple steps to create Nana’s molasses gingersnaps and fill your kitchen with the comforting aroma of ginger and molasses.
Step 1: Preheat and Cream
To start making Nana’s molasses gingersnaps, preheat your oven to 350 degrees. This ensures an even bake for your cookies. Next, cream together 3/4 cup of shortening and 1 cup of sugar using a hand mixer. Mix until the texture becomes light and fluffy. This step gives the cookies their soft, chewy texture.
Step 2: Add Wet Ingredients
Once the sugar and shortening are well combined, beat in 1 large egg until fully incorporated. Then add 1/4 cup of molasses, which gives Nana’s molasses gingersnaps their signature deep, rich flavor.
Step 3: Combine Dry Ingredients
In a separate mixing bowl, combine 2 cups of flour, 2 teaspoons of baking soda, and 1 1/2 teaspoons of ground ginger. For extra warmth and spice, add 1 teaspoon of cinnamon and 1/2 teaspoon of salt. Stir until the dry ingredients are evenly mixed.
Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients in batches. Stir the dough as you go to ensure everything is well incorporated. By the end, you’ll know the dough is ready once it is thick enough to stand a spatula upright.
Step 5: Shape and Coat the Dough
Scoop out golf ball-sized mounds of dough and gently roll them in granulated sugar. Don’t press them down too far. Keeping their shape will help give the cookies their soft center and crisp edges.
Step 6: Bake the Cookies
Place the sugar-coated dough balls on a greased cookie sheet, spacing them about 2 inches apart so they have room to spread. Bake for 12-15 minutes or until the tops are set and lightly golden brown. Keep an eye on them so they don’t overbake!
Step 7: Cool and Serve
While they are still warm, remove them to a wire rack to cool. I think these molasses gingersnaps taste best with a cup of coffee, but my husband swears they need a glass of milk. Frankly, who cares what you’re drinking when you’re eating a gingersnap?!
Perfect for Gifting or Snacking
Nana’s molasses gingersnaps are the perfect quick treat to have on the table when guests come over or at a holiday party. They also look really cute stacked tall in cellophane or in clear bags tied with holiday ribbons. I think these would be a great gift for teachers, coaches, or coworkers.
But honestly, when you make these, you’ll need 2 or 3 batches. They are so addicting! If you need more holiday baking ideas, you might like to try out easy salted cinnamon fudge, cranberry orange bread, or disappearing butterscotch cookies. All make wonderful gifts. Happy cooking, y’all!
