Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Nana's Soft Gingersnap Cookies Recipe
    Lost? Site Map

    Nana's Soft Gingersnap Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    youngdovefarm's Note:

    Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 36



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Combine softened butter, sugar, molasses and egg; beat well.
    3. 3
      Mix dry ingredients and ginger; add to batter; mix well.
    4. 4
      Chill batter for 1 hour.
    5. 5
      Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
    6. 6
      Bake for 8-10 minutes.
    7. 7
      Makes 36 cookies.

    Ratings & Reviews:

    • on June 10, 2010


      This recipe is divine. I followed the instructions exactly as provided (including the 8 minute baking time) and received rave reviews. My grandma's gingersnap recipe is out! I'm using Nana's from now on! Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2009


      This is the best cookie! I had no trouble following the recipe, and the cookies disappeared in no time, eaten by adults and college age crowd. Do include this with your extra special recipes----great gift for someone special for Christmas!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Nana's Soft Gingersnap Cookies

    Serving Size: 1 (27 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 111.4
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 2.4 g
    Cholesterol 16.0 mg
    Sodium 132.5 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 0.2 g
    Sugars 12.4 g
    Protein 0.9 g

    The following items or measurements are not included:

    crystallized ginger

    Ideas from


    Over 475,000 Recipes Network of Sites