Grandma Olson’s Ginger Snaps

Grandma Olson’s Ginger Snaps

As long as I can remember once Thanksgiving is over Christmas Cookie season begins.  My favorite Christmas cookie are Grandma Olson’s Ginger Snaps.  Every year my Grandmom would make a variety of cookies to offer us on Christmas Day and making them every year reminds me of my Grandmom.  This past weekend while I was iced in my house thanks to Icemageddon2013 I made my first batch of the Holidays.  First batch you might ask, well to keep everyone happy I normally end up having to make multiple batches.


I thought I’d let you in on this recipe so you can enjoy Ginger Snaps (or Molasses Cookies) this Holiday Season!

Grandma Olson’s Ginger Snaps

3/4 C Butter
2 C Sugar (additional 1/2 C)
2 Eggs
1/2 C Molasses
4 C Flour
2 tsp Cinnamon
2 tsp Cloves
2 tsp Soda
2 tsp Ginger

Preheat your oven to 350 degrees.  Cream together butter and sugar until light.

Ginger Snap Cookies

Beat in eggs and molasses.  Once the mixture is well blended, sift together dry ingredients (confession….I never sift things…) and gradually mix with wet mixture.

Ginger Snaps Cookie Dough

The dough is going to look a little dry and clumpy.  Now you’ll want roll the dough into 1″ balls and roll in the extra sugar.  Place the balls on a greased cookie sheet.

Ginger Snaps on Cookie Sheet

Put them in oven for 12-15 minutes.  I stay toward the 12 minute mark because I prefer Gingers Snaps to be chewy and not crunchy. Plus, they last longer (on the rare occasion that is an issue) when they aren’t over cooked.

Ginger Snaps fresh from oven

In case you were wondering Ginger Snaps are delicious just out of the oven but are also awesome after they’ve cooled.


What are your favorite Christmas Cookies?  Share a link to the recipe below!


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