A warm, chewy gingersnap is the kind of cookie that smells like the holidays and tastes like comfort.
introduction
These chewy gingersnap cookies, inspired by homemade holiday pins, combine warming spices and molasses for a soft, tender center with a crackled, sugar-dusted exterior. If you love classic Christmas desserts, this recipe delivers nostalgia in every bite. For another festive cookie idea, check out this maraschino cherry shortbread recipe.
why make this recipe
- Easy to prepare with pantry-friendly ingredients.
- Perfect for holiday cookie exchanges or a cozy afternoon treat.
- Balances bold spice with mellow brown sugar and molasses for depth and chew.
- Freezable dough and cookies make advance prep simple.
how to make Chewy Gingersnap Cookies
This recipe focuses on creaming butter and sugar thoroughly, folding in warm spices, and chilling the dough briefly for better texture. Rolling the dough in granulated sugar before baking creates the classic crackled top and slight crisp edge while keeping centers soft.
Ingredients :
- 2 1/4 cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves (or allspice)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar, plus extra for rolling
- 1/4 cup (50 g) packed dark brown sugar
- 1 large egg
- 1/4 cup (85 g) molasses
- 1 teaspoon vanilla extract
Directions :
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy (about 2–3 minutes).
- Beat in the egg until combined, then mix in molasses and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Don’t overmix.
- Chill the dough for 30 minutes in the refrigerator (this helps control spread and improves texture).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop tablespoon-sized balls of dough, roll into balls, and roll each in extra granulated sugar to coat. Place 2 inches apart on prepared sheets.
- Bake 9–11 minutes, until edges are set and tops show crackling but centers remain soft. Rotate sheets halfway through baking for even color.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
how to serve Chewy Gingersnap Cookies
Serve warm with a glass of milk, coffee, or spiced tea. For a holiday platter, pair with shortbread and thumbprint cookies. These gingersnaps also make a great accompaniment to ice cream — sandwich two cookies around a scoop of vanilla for a simple dessert.
how to store Chewy Gingersnap Cookies
- At room temperature: Store cooled cookies in an airtight container for up to 4 days.
- Refrigeration: Keeps for up to 2 weeks, but bring to room temp before serving for best chew.
- Freezing: Freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time. Baked cookies freeze well for up to 3 months; thaw at room temperature.
tips to make Chewy Gingersnap Cookies
- Use dark molasses for deeper flavor and color; light molasses will yield a milder taste.
- Slightly underbake (by a minute or so) for the chewiest center; they’ll firm up as they cool.
- Chill dough for better scoopability and to reduce spreading.
- If you prefer crispier cookies, flatten the dough balls slightly before baking and bake a minute or two longer.
- For stronger ginger flavor, add 1/2 teaspoon more ground ginger or 1/2 teaspoon freshly grated ginger for a fresh bite.
variation (if any)
- Chocolate-Gingersnap: Add 1/4 cup cocoa powder to the dry mix for a cocoa-ginger twist.
- Orange-Gingersnap: Add 1 teaspoon orange zest to the wet ingredients for a citrus note.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
FAQ
Q: Can I make these without molasses?
A: Molasses contributes to both flavor and chew. Substitute with dark corn syrup in a pinch, but flavor will differ.
Q: Why did my cookies spread too much?
A: Dough that’s too warm or not chilled will spread. Make sure butter is softened—not melted—and chill dough briefly.
Q: Can I halve or double the recipe?
A: Yes — baking time remains similar; check a minute earlier or later as needed.
Conclusion
If you enjoy handcrafted, locally made food and gift ideas to pair with your baking, explore more from the community at NWA Makers – Made in Northwest Arkansas.
Chewy Gingersnap Cookies
Ingredients
Method
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy (about 2–3 minutes).
- Beat in the egg until combined, then mix in molasses and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Don’t overmix.
- Chill the dough for 30 minutes in the refrigerator to help control spread and improve texture.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop tablespoon-sized balls of dough, roll into balls, and roll each in extra granulated sugar to coat. Place 2 inches apart on prepared sheets.
- Bake for 9–11 minutes, until the edges are set and the tops show crackling but the centers remain soft. Rotate sheets halfway through baking for even color.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
