Chewy Gingersnaps Cookies

Chewy Gingersnaps AKA Ginger Snaps were a childhood favorite. Those crinkled Molasses Cookies were spiced with cinnamon, ginger & cloves.

Scroll down for all sorts of delicious holiday cookies, plus my tips for making perfectly crackled and Chewy Ginger Cookies! And if you’re planning ahead for Christmas, check out the Best Edible Gifts from my kitchen. Plus, scroll to the bottom to see more delicious ginger cookie recipes.

Why You Must Make

• If you love boxed gingersnaps, you’ll go crazy for this homemade version.
• The triple dose of spices, molasses, and sugar coating make these super flavorful.
• They’re soft and chewy, not to mention irresistible!
• I’ve had to give away this molasses cookie recipe dozens of times!!! They’re one of my most requested recipes.

Ingredient Notes

• Kitchen Staples – Butter, Sugar, Brown Sugar, Flour, Salt, Baking Soda
• Egg – I use large eggs in all my recipes. PRO-Tip: Have at room temperature for easier blending.
• Molasses (affiliate links in blue) – Mild molasses is key.
• Spices – Ground Ginger, Cinnamon, Cloves; Replace if they’ve been in your pantry for decades. Spices will lose flavor over time.

How to Make

1. Make the cookie dough, cover, and chill (overnight if possible). Use a medium cookie scoop and roll dough balls in sugar.
2. Bake as directed, cool, and dig in!

Expert Tips

• The original recipe called for shortening, but I’ve always made these gems with butter. The flavor is much better. But butter has changed over time. There is more water in some of the less expensive brands, which then causes the cookies to spread.
• PRO-Tip: Use a European-style butter or, at the very least, a name-brand vs. a generic brand. Less expensive brands tend to have a higher percentage of water and less fat. The cookies won’t be as puffy if you don’t use good-quality butter.
• Chill the dough well before rolling it into balls. I chilled this batch of dough overnight, and the cookies baked up perfectly.
• Pro-Tip: Use a Medium Cookie Scoop (affiliate link) and then roll the dough balls between your palms if needed to make round dough balls. Having evenly sized dough balls ensures they’ll all be done baking at the same time.
• PRO-Tip: Place dough balls on a cold baking sheet. Allow used baking sheets (I use Half Sheet Pans; affiliate link)t o cool thoroughly before baking another batch, or your cookies will spread. Line your pans with Parchment Paper so they don’t stick, plus for easy cleanup.
• If your cookies are still too flat, add a couple of tablespoons of extra flour to your dough.

Frequently Asked Questions

You May Also Like

• Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
• Triple Ginger Cookies
• Best Gingerbread Recipe
• Amish Sugar Cookies
• Cranberry White Chocolate and Crystalized Ginger Cookies
• Old Fashioned Butterscotch Cookies Recipe
• Plus How to Host a Cookie Exchange
• More of the Best Cookie Recipes

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The Recipe:

Chewy Gingersnaps Recipe

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Yield 36

These chewy gingersnaps are a childhood favorite and my most requested recipe!

4.7 Stars (254 Reviews)

Ingredients

• ¾ cup (1 ½ sticks) butter, at room temperature
• 1 cup brown sugar
• ¼ cup molasses
• 1 egg
• 2 ¼ cup flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• Granulated sugar

Instructions

1. Cream (mix) together butter and brown sugar. Mix in molasses and egg till well combined.
2. Stir in flour, baking soda, salt, ginger, cinnamon, and cloves.
3. Cover the bowl with plastic wrap and chill for at least an hour (I usually chill overnight).
4. Preheat the oven to 375º.
5. Scoop out dough with a medium-sized cookie disher (about 1 ½ tablespoons of dough).
6. Roll dough balls in sugar and place them on a parchment-lined baking sheet.
7. Bake for 10-12 minutes.
8. Cool on a baking sheet, then remove the cookies to a cooling rack.

Notes

To avoid flat cookies, make sure to chill the dough for about an hour before baking.

Make sure that the rack in your oven isn't right next to the element of the bottom of your cookies can get dark. Also, use a light-colored baking sheet (sliver) instead of a dark one. Make sure to check your first batch a couple of minutes early so they don't overbake. You may still need the full baking time depending on your oven.

Use mild molasses for the best flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Non-Stick Baking Parchment Paper Sheets - 12x16 Inch, 22 Count
• 
  USA Pan Bakeware Half Sheet Pan
• 
  OXO Good Grips Medium Cookie Scoop
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

18

Serving Size:

2 cookies
Amount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 208mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

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My mom would buy the occasional box of gingersnaps for us girls to munch on when we were growing up. It didn’t take long before there were only crumbs remaining. It was my best friend’s mom who introduced me to homemade, chewy gingersnaps. Well, maybe not her mom, but HER.

Mary had a tendency to get in a bit of trouble. I remember being addressed as “Elizabeth,” and sent home after she took a pair of scissors to her blue jeans to mimic those raggedy demins fashionable in the late 1970s. I’m sure her mother wasn’t thrilled when we raided their deep freeze and ate more than our fair share of frozen gingersnaps. That stash was certainly being stored for some future occasion.

They tasted incredible even cold and rock hard. I finally had my mom ask her dear friend, and Mary’s mother, for the ginger cookies recipe. I bake up at least a double batch each year to add to my holiday goodie boxes. Check out more of my Best Cookie Exchange Recipes.