Bursting with holiday magic!
These Chewy Gingersnap Cookies are perfect if you’re in the mood for a soft and chewy cookie that has crispy edges and a nice warmth from ginger and cinnamon!
They are delicious alongside a hot cup of tea for a mid-morning or mid-afternoon treat or as an easy Christmas cookie for any holiday cookie spread.
In fact, come to think of it, these gingersnap cookies would be ideal for a holiday cookie exchange or as a gift that you can combine with some delicious Classic Pumpkin Bread or Pumpkin Pie Streusel Muffins.
And if you are looking for a good make-ahead cookie recipe then you won’t be disappointed as these gingersnaps stay incredibly soft for days and also freeze very well.
These cookies can be made ahead of time?
- You can make the cookie dough and chill it in the refrigerator for up to 2-3 days or freeze it for up to 3 months (before rolling in sugar). When you are ready to bake them, let them reach room temperature for 30 minutes, preheat the oven, roll them in the granulated sugar and then bake.
- You can also store baked cookies in an airtight container somewhere cool and dry in your kitchen for a few days or freeze them in the freezer for up to 3 months. When ready to enjoy them, simply thaw them overnight in the refrigerator and bring them to room temperature before serving.
ARE GINGERSNAP COOKIES SPICY?
- Gingersnap cookies are not the hot kind of spicy but rather have a lovely warmth from the ginger and cinnamon added.
WHY ARE THESE COOKIES CALLED GINGERSNAPS?
- These cookies are usually quite crispy so they can make a “snap” when broken and are filled with ginger hence the name gingersnap cookies. My recipe version of the traditional gingersnap cookie is more chewy on the inside while crisp on the edges.
- You can think of these as the cookie version of gingerbread!
WHAT IS MOLASSES & WHY IS MOLASSES USED IN BAKING?
- Molasses is a thick, dark syrup that comes about during the sugar making process and provides a rich brown sugar flavor to baked goods without making them too sweet.
TIPS FOR MAKING CHEWY GINGERSNAP COOKIES
- Chilling the dough for this recipe is a very important step not to be skipped otherwise you risk not getting that lovely crackle across the top of the cookies.
- Make sure to keep any extra dough refrigerated between trays of cookies going in and out of your oven to maintain that chill.
CHEWY GINGERSNAP COOKIES
- Beat butter and sugar together in the bowl of a standing mixer or using a hand mixer.
- Add eggs and vanilla and beat to combine.
- Beat in molasses.
- In a separate bowl, sift together flour, ginger, salt, cinnamon, and baking soda. Mix dry ingredients into butter/sugar mixture until combined.
- Cover dough with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Scoop sections of dough and roll into balls. Roll the balls in granulated sugar and space at least 2 inches apart on cookie sheet.
- Bake for 12 minutes until cookies are spread evenly, a crackle has formed in the top, and the cookies are beginning to brown around the bottom edges.
- Remove from oven. Allow to cool for several minutes and then transfer to cooling rack to cool.
More Christmas Cookie Recipes
Gingerbread Crinkle Cookies
Andes Sugar Cookies
Peppermint Bark Oreos
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
CHEWY GINGERSNAP COOKIES
Ingredients
- 1 cup salted butter softened 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
Instructions
- Beat butter and sugar together in the bowl of a standing mixer or using a hand mixer.
- Add eggs and vanilla and beat to combine.
- Beat in molasses.
- In a separate bowl, sift together flour, ginger, salt, cinnamon, and baking soda.
- Mix dry ingredients into butter/sugar mixture until combined.
- Cover dough with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Scoop sections of dough and roll into balls. Roll the balls in granulated sugar and space at least 2 inches apart on cookie sheet.
- Bake for 12 minutes until cookies are spread evenly, a crackle has formed in the top, and the cookies are beginning to brown around the bottom edges.
- Remove from oven. Allow to cool for several minutes and then transfer to cooling rack to cool.
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Kim says
I made these cookies this week. Everyone loved them.
Peggy says
These cookies are wonderful ❤️