Welcome to a simple, cozy recipe for chewy gingersnap cookies. This article will walk you through what you need and how to make them step by step. If you like chewy cookies, you might also enjoy an almond butter chocolate chip cookies recipe for another easy treat.
introduction
These chewy gingersnap cookies taste warm and spicy. They are soft inside and a little crisp on the outside. They work well for a holiday plate, a quick snack, or a gift wrapped with a ribbon. The recipe uses common spices and simple steps. You can make the dough ahead or bake fresh on the same day.
The dough is not hard to make and the cookies bake fast. You will enjoy the smell of ginger and molasses in your kitchen. If you want a different cookie to try later, remember the almond butter cookie link above for a quick swap.
Why You’ll Love This Chewy Gingersnap Cookies
You will love these cookies because they are soft, chewy, and full of ginger flavor. They warm up your kitchen and taste like the holidays. The edges get a little crisp while the middle stays soft. They use molasses for deep flavor and brown sugar for chewiness. This mix of flavors and textures makes each bite very pleasing.
They are also easy to shape and bake. You can roll them in sugar for a crackled top, or press them flat for a bit more crunch. They travel well and make good gifts. Kids like them, and adults do too.
Why Make This Recipe
Make this recipe when you want a simple cookie that still feels special. It uses pantry spices and basic wet and dry mixing steps. You don’t need fancy tools. The dough hangs together well and scoops easily. You can double the batch to feed a crowd or freeze dough balls to bake later.
This recipe also works if you want a last-minute dessert. It comes together in about 15 minutes of hands-on time and bakes in under 12 minutes per tray.
What You Need for Chewy Gingersnap Cookies
You only need common kitchen tools and a few basic ingredients:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Small cookie scoop or spoon
For ingredients, see the next section. These tools make the recipe quick and tidy.
How to Make Chewy Gingersnap Cookies
You will mix dry ingredients in one bowl and wet in another. Then stir wet into dry just until combined. Chill the dough for firmer shapes if you like, or bake right away for softer cookies. Roll dough in granulated sugar and bake at a moderate temperature. Let the cookies cool on a rack to set the chew.
Below are the ingredient list and full directions so you can follow easily.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Directions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until smooth and creamy, about 2 minutes.
- Add the egg, molasses, and vanilla to the butter mix. Beat until well combined.
- Stir the dry ingredients into the wet until just mixed. Do not overmix.
- Scoop dough into 1 to 1 1/2 tablespoon balls. Roll each ball lightly into granulated sugar.
- Place the dough balls 2 inches apart on the baking sheet. If you want thicker cookies, chill the dough for 20–30 minutes before baking.
- Bake for 8–10 minutes. The cookies will look set at the edges but still soft in the center.
- Let cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack to finish cooling.
These cookies keep their chewy center if you do not overbake. Watch the first tray to find the exact time your oven needs.
Best Ways to Serve Chewy Gingersnap Cookies
Serve these cookies warm with a glass of cold milk or a cup of hot tea. They pair well with coffee and spiced cider too. For a dessert plate, add whipped cream or a scoop of vanilla ice cream. You can also sandwich two cookies with cream cheese frosting or marshmallow fluff for a fun treat.
For holiday parties, arrange them with other simple cookies to create a mix. They look great dusted with a little powdered sugar. If you want a lighter touch, serve them alongside fresh fruit like pears or sliced apples.
How to Store Chewy Gingersnap Cookies
Store cooled cookies in an airtight container at room temperature. They stay soft for about 4–5 days. To keep them longer, freeze baked cookies in a single layer on a tray, then move to a freezer bag once frozen. Thaw at room temperature before serving.
You can also freeze raw dough balls. Place the rolled dough balls on a tray and freeze until solid. Then move them to a freezer bag. Bake from frozen — add a minute or two to the baking time.
Easy Tips to Make Chewy Gingersnap Cookies
- Use fresh spices for the best taste. Old spices can be weak.
- Do not overmix the dough. Overmixing makes the cookies tough.
- For deeper flavor, use dark molasses, but light molasses works fine too.
- If your butter is too soft, chill the dough for a short time so the cookies keep shape.
- To get crackled tops, make sure the sugar coating is generous.
Try These Variations of Chewy Gingersnap Cookies
- Add 1/2 cup chopped crystallized ginger for extra bite.
- Stir in 1/2 cup chopped pecans or walnuts for crunch.
- Mix in 1/2 cup chocolate chips to make a sweeter version.
- Use 1 teaspoon of ground orange zest with the spices for a citrusy twist.
- For a different cookie, try a spiced oat version or an apple spice cookie like the apple cinnamon oatmeal cookies if you want a fruitier flavor.
Try one of these to change the cookie to fit your mood or the season.
Common Questions About Chewy Gingersnap Cookies
Q: Can I make these cookies without molasses?
A: You can use a mix of dark corn syrup and a little brown sugar, but molasses gives the true gingersnap taste. The texture will change slightly.
Q: How do I keep the cookies soft instead of crunchy?
A: Bake them just until the edges set and the center still looks soft. Do not overbake. Store in an airtight container with a slice of bread to keep them soft longer.
Q: Can I make the dough ahead of time?
A: Yes. You can make dough and refrigerate it for up to 48 hours. Bring to room temperature or bake from cold and add a minute or two to baking time.
Q: Can I freeze the dough balls?
A: Yes. Freeze on a tray first, then store in a freezer bag. Bake from frozen, adding a minute or two to bake time.
Q: What if my cookies spread too much?
A: Chill the dough for 20–30 minutes before baking. Also check that your butter is not too soft.
Final Thoughts
These chewy gingersnap cookies are an easy, warm treat full of spice and molasses flavor. They bake quickly and please many palates. With small changes you can make them more nutty, citrusy, or chocolatey. They are a great choice for holiday baking, gifts, or a cozy snack any time of the year.
Ready to Give It a Try?
Gather your spices and molasses and give this simple recipe a go. Start with one batch, then tweak the spices or add-ins to make it yours. Share with friends or save them for a quiet evening. I hope you enjoy the soft, spicy bite of these chewy gingersnap cookies.
Conclusion
If you like to shop local for kitchen tools or handmade gifts to pair with your baked goods, check out NWA Makers – Made in Northwest Arkansas for a variety of local products and makers.
Print
Chewy Gingersnap Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy gingersnap cookies with warm spices and a crispy edge, perfect for the holidays or as a cozy snack.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until smooth and creamy, about 2 minutes.
- Add the egg, molasses, and vanilla to the butter mix. Beat until well combined.
- Stir the dry ingredients into the wet until just mixed. Do not overmix.
- Scoop dough into 1 to 1 1/2 tablespoon balls. Roll each ball lightly into granulated sugar.
- Place the dough balls 2 inches apart on the baking sheet. Chill the dough for 20–30 minutes for thicker cookies if desired.
- Bake for 8–10 minutes until edges are set and center is soft.
- Let cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack to finish cooling.
Notes
Store in an airtight container at room temperature for 4–5 days. Freeze baked cookies or raw dough for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg