Nana’s Molasses Gingersnaps

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, everytime I smell a molasses cookie or gingersnap, 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 now!

First, preheat your oven to 350 degrees. Then cream 3/4 cup of shortening and 1 cup of sugar with a hand mixer until they are light and fluffy.

Beat in 1 large egg and 1/4 cup of molasses.

In another bowl, combine 2 cups of flour, 2 teaspoons of baking soda, and 1 1/2 teaspoons of ginger. Add in 1 teaspoon of cinnamon and 1/2 teaspoon of salt and mix well.

When the dry ingredients are combined, slowly add it in batches to the wet ingredients. Stir the dough as you add in the dry ingredients so that it will be well incorporated. The dough should be thick enough to hold a spatula straight up.

Take golf ball size mounds of dough and gently press them into granulated sugar. However, don’t press them down too far so that they lose their spherical shape.

Place the molasses gingersnaps sugar side up on a greased cookie sheet about 2 inches apart. Bake them for about 12-15 minutes or until they are light brown.

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?!

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!

Nana's Molasses Gingersnap Cookies

Heidi Davison

Molasses gingersnaps are soft and chewy. They serve as a great snack or edible gift.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 24 -36

Ingredients

  

• 3/4 cup shortening
• 1 cup plus 2 Tbsp sugar divided
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

 

• Heat the oven to 350 degrees.
• Cream the shortening and sugar with a hand mixer on medium speed.
• Beat in the egg and molasses and mix again.
• In a separate bowl, mix together all the dry ingredients.
• Slowly add the dry ingredients to the wet ingredients in batches. Mix between each batch.
• Shape dough into golf-ball size spheres and press lightly into 2 Tbsp of sugar.
• Place balls onto a greased cookie sheet sugar side up 2 inches apart.
• Bake for 12-15 minutes or until lightly browned.
• Remove onto cooling racks.