I'd also vote for pounds, especially if your recipe had its origin in Great Britain. I did a search, and if you convert pounds of sugar to cups, each pound is 2 1/4 cups: 1 1/8 cup for your recipe. Gingersnaps have molasses, don't they? It strikes me that they don't contain a lot of sugar - though a casual search showed the typical amount in a standard recipe is between a cup and 1 1/4 cups, so that might be right.
I'd look up Gingersnaps online and try to find a recipe that matches your other ingredients just to be sure, as the above examples don't account for the volume of your recipe.
I have an old cake recipe from my grandmother which probably dates back to the thirties, and calls for things like a "slow oven" Always fun to figure that stuff out.