Grandma Geri’s Gingersnap Cookies Recipe

If you’re searching for that perfect combination of chewy, spicy, and just a hint of sweetness in a cookie, you’ve got to try Grandma Geri’s Gingersnap Cookies Recipe. This recipe isn’t just any gingersnap cookie—it’s a treasured family favorite packed with warm spices and a secret touch that makes every bite unforgettable. I absolutely love how these cookies turn out soft, with just the right crackle on top, and I think once you try them, you’ll be hooked too. Stick around, because I’m going to share all my pro tips so your batch turns out perfectly every single time!

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Ingredients You’ll Need

The beauty of Grandma Geri’s Gingersnap Cookies Recipe lies in simple, wholesome ingredients that deliver big flavor. Here’s what you’ll need and why each plays a starring role in these delicious cookies.

• Butter: Using cold, cubed butter helps create a tender, rich dough that’s not greasy.
• Sugar: Sweetness with a little bite; rolling the cookie balls in sugar adds a delightful crunch on top.
• Eggs: Bind everything together and add moisture for that soft cookie texture.
• Molasses: This is the soul of the gingersnap—deep, sweet, and slightly smoky flavor.
• Flour: The base of the dough; use all-purpose for the perfect structure.
• Baking Soda and Baking Powder: These leavening agents give that light, airy effect without making the cookies cakey.
• Salt: Just a pinch enhances the spices and sweetness balance.
• Cinnamon, Ginger, Cloves, Cayenne Pepper: This special spice mix is what sets Grandma Geri’s recipe apart with warmth and unexpected depth.

Variations

I love that this recipe is so versatile—you can stick to the classic, or tweak it a bit depending on your mood or pantry. Don’t be shy about experimenting; it’s all about making these cookies your own.

• Spice It Up: If you like a little more heat, increase the cayenne pepper slightly. I discovered that a tiny extra kick really wakes up the warm spices.
• Gluten-Free Option: Swap the flour for a 1:1 gluten-free baking blend. The texture shifts a bit, but the flavor still shines!
• Molasses Swap: If you don’t have molasses handy, dark corn syrup can work in a pinch, though molasses gives that signature depth.
• Extra Chewy Version: For chewier cookies, chill the dough overnight before baking. I found that resting the dough softens and hydrates the flour for a better chew.

How to Make Grandma Geri’s Gingersnap Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream the cold, cubed butter and sugar together for about 4 minutes. Use a hand mixer or stand mixer on medium speed. You’ll want the mix to become light, fluffy, and pale in color—that’s how you know you’ve got perfect aeration for soft cookies.

Step 2: Add Eggs and Molasses

Add your eggs one at a time, making sure each one is fully incorporated before adding the next. Then pour in the molasses and mix well. This step infuses the dough with moisture and that deep, complex sweetness only molasses can bring.

Step 3: Combine Dry Ingredients Carefully

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Slowly add the dry mixture to your wet ingredients, mixing just until you no longer see dry flour. Be careful not to overmix here—the dough should be soft but manageable.

Step 4: Roll in Sugar and Bake

Pour some sugar into a small bowl. Roll the dough into small, uniform balls—this helps the cookies bake evenly—and coat each ball thoroughly in the sugar. Place them spaced apart on a lined baking sheet. Bake for 12 to 15 minutes, watching closely. When the cookies crack at the top and are just firm to the touch, they’re ready. Let them cool slightly on the baking sheet before transferring to a wire rack.

How to Serve Grandma Geri’s Gingersnap Cookies Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar or even a drizzle of melted dark chocolate for special occasions. It adds just enough elegance without overshadowing those lovely spices.

Side Dishes

These cookies are wonderful with a hot cup of chai tea, warm apple cider, or just good old-fashioned milk. For a festive dessert platter, I sometimes add sliced pears or a little bowl of whipped cream spiced with cinnamon.

Creative Ways to Present

For holiday gatherings, I arrange them in a circle on a rustic wooden board with sprigs of fresh rosemary or cinnamon sticks tucked in. Kids love helping me stack them in a jar tied with a ribbon for gifting, too!

Make Ahead and Storage

Storing Leftovers

After the cookies have cooled completely, I store them in an airtight container at room temperature. They stay fresh and soft for up to a week—though in my house, they rarely last that long!

Freezing

You can freeze the dough balls before baking by rolling and sugar-coating them, then placing them on a tray to freeze. Once solid, transfer to a freezer bag and bake from frozen when you want fresh cookies. It’s a total time-saver for busy days!

Reheating

If you want to warm up stored cookies, pop them in the oven at 300°F for 5 minutes or so. This refreshes their softness and brings out those cozy spiced aromas all over again.

FAQs

Final Thoughts

Grandma Geri’s Gingersnap Cookies Recipe has a special place in my heart because it brings back memories of cozy afternoons with family. The way the spices meld and the soft, molasses-rich cookie melts in your mouth—it’s just magical. I hope you give this recipe a try and enjoy making it as much as I do. It’s one of those recipes you’ll want to keep baking year-round and share with everyone you love.

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