Betty's Giant Gingersnaps Made with Grandson Carter

Bettyskitchen's picture

Aug. 08, 2013

In this video, Betty demonstrates how to make Giant Gingersnaps.Grandson Carter helps by making some regular-sized gingersnaps.


Wet ingredients
Butter 3/4 Cup (12 tbs)
Sugar 1 Cup (16 tbs)
Eggs 1
Molasses 1/4 Cup (4 tbs)
Dry ingredients
All purpose flour 2 Cup (32 tbs)
Salt 1/4 Teaspoon
Baking soda 2 Teaspoon
Cinnamon 1/2 Teaspoon
Ground ginger 1 Tablespoon
For coating before baking
Sugar 1/2 Cup (8 tbs)



1. Grease and line shallow baking pans with parchment paper and set aside.

2. Preheat oven to 375 degree F.


3. In a large bowl, cream butter and then gradually add sugar, beating constantly until light and airy.

4. Add egg and molasses. Beat after each addition and set aside.

5. In a separate mixing bowl, combine flour, salt, baking soda, cinnamon, and ground ginger. Mix well.

6. Add flour mixture into the creamed mixture, a little at a time and stir well after each addition. Gather dough into a ball, cover with plastic wrap, and refrigerate for 1 hour or longer.

7. For normal-sized cookies, shape dough into 1-inch balls, and roll in sugar. Place 2 inches apart in a lined baking pan and lightly flatten them. Pop in oven and bake for about 7-8 minutes.

8. For giant-sized cookies, use enough dough to make a cookie that is about 3 inches across and about ½-inch high, and roll in sugar. Place about 1 inch apart in the lined baking pan. Pop in oven and bake for about 8-10 minutes. You should start watching the cookies after about 6 minutes, and swap if needed to make sure they are removed from the oven as soon as they are done and that they do not burn. (The tops will crack.)

9. Remove from oven and let them cool on wire racks.


10. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 305Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 279 mg11.63%

Total Carbohydrates 47 g15.7%

Dietary Fiber %

Sugars 29 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet