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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 Gingersnap, Lactation Cookies
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
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon


  1. Preheat your oven to 350 degrees farenheit.

  2. 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.

  3. 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**.

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