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Grandma's Old Fashioned Gingersnap Cookie Recipe
4.82 from 11 votes

Grandma's Gingersnap Cookies

A holiday classic, this is the BEST recipe for my Grandma's Gingersnap Cookies - they taste just like Christmas.

Course Baking, Dessert
Cuisine American
Keyword christmas, cookies, Gingersnap
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 dozen
Author Fraîche


  • 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
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.

  2. Using an electric mixer on high, cream together coconut oil and sugar. Add in the egg and beat until fully incorporated. Add in the molasses and continue to mix.

  3. Add the flour, ground ginger, baking soda, cinnamon, and salt and mix until combined.

  4. Add a generous scoop of sugar to a shallow bowl. Roll the dough into 1 inch balls and roll each ball in the sugar to coat. Place the dough balls on the prepared baking sheet about 2 inches apart from one another; do not press down. Bake for 9-10 minutes, until golden brown on the bottom. Transfer to a cooling rack to cool. Store in a sealed container at room temperature for up to 1 week or in the freezer for up to 2 months.

Recipe Notes

*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.


  • use 2 1/4 cups of gluten free 1:1 flour
  • add 1 tablespoon of molasses to the recipe
  • increase the spices to 1 1/2 teaspoons each
  • increase the eggs to 2 eggs