Baking has always been a passion of mine, and at this time of year all I crave are those old-fashioned recipes that I grew up with, like my Grandma Laurin’s family-famous gingersnaps.
My Grandma Laurin (on my dad’s side of the family, not ‘Boomba’) had a few recipes that were literally THE BEST. Her cinnamon buns were absolutely to die for (and from lol… I once spent a day with her playing crib and making cinnamon buns and almost fainted seeing how much butter and brown sugar she used).
She is no longer with us, but I always remember her tin jar that she kept on her counter that was always full of gingersnaps. I’m praying that tin is still around somewhere in the family – it brings back such incredible childhood memories. It’s funny how a song, a smell (or a cookie jar) can do that.
I’m the kind of person who prefers simple classic recipes (there are some things you just don’t mess with my friends), and this old-fashioned gingersnap recipe is literally THE BEST. They are crunchy yet chewy, have just the right amount of spice and are a breeze to make – it’s a good one to make with the kids. If I dare say, Grandma Laurin’s gingersnaps are basically perfect.
The holidays are a time for creating new memories and honouring old traditions. And some of those traditions involve food. Ok, a lot of them involve food in our family! And if your family is like mine, some of these dishes are on the indulgent side. And those can fit in… in moderation!
I plan on eating a few of these cookies (without an ounce of guilt) and thinking about my sweet grandma humming along in her kitchen as she did, remembering those long matches of crib and that cookie jar that so many of her children and sweet grandchildren’s hands snuck into over the years.
Her original recipe called for ‘shortening’, which I know meant margarine. I tried it with coconut oil (the regular kind that is solid at room temperature) and they were perfect, but I have also made them with butter and vegan butter (the kind in the stick) and they work well too. The options are listed below! I’m going to try to make them gluten free and vegan too… stand by!
I think Grandma Laurin would be so happy to know that her recipe is still being used and enjoyed… and now in so many more kitchens across the country! What a lovely way to honour someone. I’m sure we all have recipes like these that are handwritten with love on those old recipe cards? What old-fashioned recipe is on repeat in your kitchens at this time of year?
Happy baking my friends,
Grandma’s Gingersnap Cookies
Grandma's Gingersnap Cookies
A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.
- 3/4 cup coconut oil*
- 1 cup sugar (plus extra for rolling)
- 1 egg
- 1/4 cup molasses (we used fancy molasses)
- 1 3/4 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
Preheat your oven to 350 degrees farenheit.
With an electric mixer cream together coconut oil and sugar. Add in your egg and beat until fully incorporated. Add in your molasses and continue to mix.
Add in all dry ingredients and mix until combined. Shape dough into 1 inch balls and roll in sugar. Place on your baking sheet 2 inches apart from one another, do not press down. Bake for 9-12 minutes**.
*you can substitute butter for coconut oil, however your cookie will be thinner and you will need to refrigerate your dough for around 1 hour before rolling into balls.
**bake cookies for 9 minutes if you prefer a more chewy gingersnap and 12 minutes if you prefer a more crunchy gingersnap.