Chewy Gingersnaps

These chewy gingersnaps scented with molasses and spices are the perfect cookie for the holiday season.

Chewy Gingersnap Cookies

These gingersnap cookies are famous in my family and they always make an appearance at every holiday celebration. The recipe comes from my Grandma Wilda, whom I’ve never actually met. But her memory lives on in so many wonderful ways, such as in these tasty cookies.

If you’ve got room in your menu and stretchy pants for one more cookie recipe, will you please try this one? There’s a reason it’s a family favorite. These chewy gingersnaps are soft and chewy (not crisp or crunchy) and packed with the flavor of molasses and ginger, without being too overpowering. They’re the perfect spiced cookie for the season.

Chewy Gingersnap Cookies

Chewy Gingersnaps Ingredients

All gingersnaps are traditionally made with ginger, but other flavorings and spices vary from recipe to recipe. Here’s what goes into these cookies:

  • Butter
  • Granulated sugar
  • Eggs
  • Molasses
  • Flour
  • Baking soda
  • Ground ginger
  • Ground cinnamon
  • Ground cloves

The combination of molasses and spices in this cookie recipe provides so much flavor. Also, these cookies aren’t at all “spicy” like some gingersnaps can be.

Chewy Gingersnap Cookies

baking tip: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.

Other cookie recipes you’ll love

Looking for more? How about the other spiced cookie recipes:

Chewy Gingersnap Cookies

Shop Tools for this Recipe



Note: Recipe originally published December 2008.

Gingersnap Cookies

Chewy cookies scented with molasses and spices, perfect for the holiday season.
Chewy Gingersnap Cookies
Print Recipe Leave a Review
5 from 2 votes

Ingredients

  • 1 cup unsalted butter (226 grams), at room temperature
  • 2 cups granulated sugar (400 grams)
  • 2 large eggs
  • 1/2 cup molasses (125 ml)
  • 4 cups flour (500 grams)
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • Additional sugar , for rolling

Instructions

  • Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 157kcal, Carbohydrates: 25g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 77mg, Potassium: 91mg, Fiber: 1g, Sugar: 15g, Vitamin A: 171IU, Calcium: 17mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.