Grandma Johnson’s Sparkling Gingersnaps

I’m not sure these are technically gingersnaps, since they are soft. But, whatever they should be called, they are my favorite cookies.


  • 1 1/2 cups butter (no substitutes), softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup dark molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons baking soda
  • Additional sugar


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream butter and sugar.
  3. Beat in egg and molasses.
  4. Combine the flour, ginger, cinnamon, cloves, and baking soda; add all at once, and mix thoroughly.
  5. Roll into 1-inch balls, then roll in sugar.
  6. Place 2 inches apart on ungreased baking sheets.
  7. Bake for 8-10 minutes or until tops crack.
  8. Remove to wire racks to cool.

2 Comments Add yours

  1. RT says:

    I’ve been thinking about these cookies! Sooo glad you posted the recipe. They are a-mazing.

  2. Bethany says:

    I love soft ginger cookies, and I’m not a fan of the hard “snaps,” so I am glad to see this recipe! It’ll be perfect for some snowy day in the near future.

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