Gingersnap Cookies

These gingersnap cookies are famous in my family. The recipe comes from my Grandma Wilda, whom I’ve never actually met as she passed away when my Dad was a boy. Her memory lives on in so many wonderful ways, such as in these tasty cookies. I couldn’t let the holiday season pass without baking up a batch and while I was at it I thought I’d update this post from 2008 (Wow, have I really been blogging that long?).

Gingersnap Cookies

Gingersnap Cookies

I got a little carried away catching up on my holiday baking this weekend, what with a trip to Seattle and not one— but two— rounds with a nasty head cold. I baked three batches of cookies, wrapped some presents, put on some Christmas tunes, and got in the holiday spirit.

If you’ve got room in your menu and stretch pants for one more cookie recipe, will you please try this one? There’s a reason it’s a family favorite. These cookies are soft and chewy and packed with the flavor of molasses and ginger, without being too overpowering. They’re perfect.

Sparkle Call me crazy, but I absolutely love wrapping gifts.
Cookies, cookies, cookies! I already have everything I want for Christmas #dailyjohn

What do you have planned for your Christmas holiday? I hope you’ll be surrounded by good food and great company. From my family to yours, I hope that you have a very Merry Christmas.

Measuring sticky liquids

This may seem like a frivolous tip, but it can make your baking a little bit easier. When measuring liquids like honey or molasses, first grease the measuring cup with a little butter, oil, or non-stick spray. Your sticky liquids will slide ride out.

Gingersnap Cookies

Gingersnap Cookies
Chewy cookies scented with molasses and spices, perfect for the holiday season.
Yield: 3 dozen cookies
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) sugar
  • 2 large eggs
  • ½ cup (125 ml) molasses
  • 4 cups (500 grams) flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • Additional sugar, for rolling
  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high speed until light and creamy. Add the eggs one at a time, mixing after each. Add the molasses and mix until incorporated.
  3. In a bowl, combine the flour, baking soda, cinnamon, cloves, and ginger. Add the dry ingredients to the molasses mixture. Mix on low until combined.
  4. Roll the dough by the tablespoon, and roll each ball of dough in sugar. Place the cookie dough on the prepared sheet pan. Place the sheet pan in the freezer for 15 minutes to chill.
  5. Bake until puffed and edges are set, 9-11 minutes. Let cool on the sheet pan for 5 minutes, then place on a wire rack to cool completely.

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41 Responses to Chewy Gingersnap Cookies

  1. The Hedges says:

    I can testify to the internet world that these seriously are the best cookies in the world. I would have roomed with Annalise in college without them, but they were a great perk!

  2. Flavia says:

    These look wonderful Annalise! I have made a version of these and loved them. I hope you all have a very happy holiday together. Give John a squeeze for me. 🙂

  3. My favorite. Have the best Christmas!

  4. I aspire to have photography as gorgeous as yours. These cookies look divine.

  5. delicacies says:

    One of my favorite dessert is cookies! especially when it is homemade cookies!!! And I really do enjoy eating and even looking to it. Wooh!!! Thanks a lot for the recipes !!!

  6. Sarah says:

    Thank you for sharing this recipe! I was looking for gingersnaps as all I had was molasses,so I gave your recipe a try. These were the best gingersnaps I’ve ever had! My husband has never been a fan of them, and he absolutely loved your cookies! A new favorite made it into the recipe box today. Thanks again!

  7. Michele says:

    Looking forward to making these in the next few weeks! I’m assuming, because you didn’t specify, that you used light molasses? Have you tried them with dark or blackstrap? Thanks!

  8. […] Recipe adapted from Annalise at Completely Delicious. […]

  9. Just made these for Christmas baking this year. They were great! Thanks for sharing. I blogged about my version too 🙂

  10. Marife Villanueva says:

    I’m including this recipe into my Christmas cookies cache this year!!! Thanks and have a great holiday season 🙂

  11. MariaMN says:

    Hoping to make these today but just noticed I don’t have “unsalted” butter. Is there a big difference if I use salted butter instead?

  12. veronica fusnik says:

    I was wondering if for the chewy gingersnap cookies you use 2 cups of flour (500gr) or 4 cups of flour which will be (1kg) ?
    In the list of ingredients says 4 cup of flour (500gr)???

  13. Steph says:

    Absolutely amazing cookie!! We can’t stop eating them.

  14. Meggan says:

    I am not sure where I went wrong, but my cookies didn’t spread at all. They were still delicious, just not as pretty as I pictured they would be when I opened the oven, lol. Any tips!? Thank you for the recipe!

  15. Meggan says:

    I am not sure where I went wrong, but my cookies didn’t spread at all. They were still delicious, just not as pretty as I pictured they would be when I opened the oven, lol. Any tips!? Thank you for the recipe!

  16. Jessica says:

    Getting ready to get these going. I only have blackstrap molasses. Will this work?

  17. Jenna says:

    Just made these last night and was seriously so impressed! The texture is spot on. Soft and chewy on the inside. And each cookie looks so perfect! Definetly will be my go to for holiday baking. Thanks for sharing!!

  18. […] Recipe adapted from Completely Delicious […]

  19. […] 쫀득한 생강 쿠키2 Completely Delicious 자세한 레시피는 여기를 클릭! from Completely […]

  20. […] Gingersnap CookiesGet the Chewy Gingersnap Cookies recipe from Completely DeliciousCompletely […]

  21. Stacey says:

    I made these a few months ago, and a few people who tried them told me they were the best gingersnaps they have ever had!!!!! This recipe is definitely going in with my regular lineup

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