Chewy Gingersnap Cookies Recipe

Introduction

These chewy gingersnap cookies are bursting with warm spices and a rich molasses flavor. Perfectly soft on the inside with a slightly crisp edge, they make a delightful treat any time of year.

Ingredients

• 1 cup butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• ½ cup molasses
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground ginger
• ½ teaspoon salt
• Additional granulated sugar, for rolling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line one or two sheet pans with parchment paper.
2. Step 2: In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 2 to 3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Then add the molasses and mix until fully combined. Scrape down the bowl as needed to ensure even mixing.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no flour streaks remain.
6. Step 6: Portion the dough using a rounded tablespoon or medium cookie scoop. Roll each dough ball in granulated sugar and place on the prepared sheet pans, spacing them about 2 inches apart.
7. Step 7: Bake cookies for 9 to 11 minutes, until puffed and edges are set. For softer cookies, bake 8 to 9 minutes; for a crisper texture, bake a bit longer.
8. Step 8: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Tips & Variations

• For extra spice, add a pinch of freshly grated nutmeg or black pepper to the dough.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and chewier texture.
• To intensify the molasses flavor, try using dark or robust molasses instead of regular.
• If you prefer gluten-free, substitute with a gluten-free flour blend and add a teaspoon of xanthan gum for structure.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. To reheat, warm cookies in a low oven (around 300°F) for a few minutes to restore softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. Just bring it to room temperature slightly before portioning and rolling in sugar.

Why are my gingersnaps too hard?

Baking cookies a minute or two too long can cause them to become very crunchy. For chewier gingersnaps, watch the bake time closely and remove them as soon as the edges are set but centers still look slightly soft.

Chewy Gingersnap Cookies Recipe

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★★★★★

4.9 from 533 reviews

Delight in these classic chewy gingersnap cookies featuring a perfect balance of warm spices and rich molasses. Crisp on the edges and soft in the center, these cookies are rolled in sugar for an extra sweet crunch, making them an irresistible treat for any season.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• ½ cup molasses

Dry Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground ginger
• ½ teaspoon salt

For Coating

• Additional granulated sugar, for rolling

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line one or two sheet pans with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until the mixture is light and creamy, about 2 to 3 minutes, creating a smooth base for your cookies.
3. Add Eggs and Molasses: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then add the molasses, continuing to mix. Scrape down the bowl as needed to fully combine all ingredients.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt until evenly combined. This spice blend gives the cookies their signature warm flavor.
5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the molasses mixture in the stand mixer. Mix on low speed until just combined and there are no visible streaks of flour, being careful not to overmix to keep the dough tender.
6. Form and Sugar Coat Dough Balls: Portion the dough using a rounded tablespoon or medium cookie scoop to ensure uniform size. Roll each dough ball generously in granulated sugar to give the cookies a sparkly, crunchy exterior.
7. Bake the Cookies: Place the sugared dough balls on the prepared baking sheets, spacing them to allow for spreading. Bake for 9 to 11 minutes until the cookies are puffed and the edges are set. For softer cookies, remove around 8 to 9 minutes; bake longer for a crisper texture.
8. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Repeat the process with remaining dough.

Notes

• Room temperature butter is essential for proper creaming with sugar.
• Adjust baking time slightly depending on your preference for soft or crispy cookies.
• Rolling the dough in sugar before baking adds a delightful texture and appearance.
• Store cookies in an airtight container at room temperature for up to one week.
• For extra flavor, consider chilling the dough for 30 minutes before baking to reduce spreading.

Keywords: chewy gingersnap cookies, molasses cookies, spiced cookies, holiday cookies, classic gingersnaps