Soft and chewy gingersnap cookies, with a delightful blend of spiciness and aromatic flavors, present a perfect harmony of sweet and spice. The quick and easy recipe ensures that you can have a batch of these delightful gingersnaps ready to enjoy in just about 25 minutes. Get ready to savor the warmth and richness of these enticing treats!
These delicious sweet and spicy chewy gingersnap cookies embody the flavors of the winter season. Just enough sweetness for a treat and enough warmth to cut through the cold weather.
If you like holiday cookies that are easy, you might also try these chocolate crinkle cookies or these christmas butter cookies.
🍪 Why To Try This Recipe
Warm & Sweet Flavors - the warmth of the spices and sweetness of sugar and molasses make these the perfect cool weather holiday treat.
Chewy texture - these cookies have the most perfect chewy texture which makes them great for holiday snacking.
Super fast - you can have a batch of these mixed and baked in under 25 minutes.
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🥄Equipment
- Mixing Bowl
- Hand or Stand Mixer
- Large spoon or Spatula
- Cookie sheet
- Measuring Cups
- Measuring Spoon
📋Ingredients
- Flour
- Sugar - Granulated or Brown
- Salt
- Baking Soda
- Ginger
- Cinnamon
- Cloves
- Nutmeg
- Molasses
- Butter
- Egg
See recipe card for quantities.
📖Substitutions & Variations
Try out these ingredient substitutions and flavor variations to make these cookies suit your preferences or to ramp up their flavor.
- Mix up the sugar - you can use all granulated sugar, all brown sugar or a combination of both. The more brown sugar you use the softer, chewier and more flavorful they will be.
- Make them festive - dip them in melted white chocolate and holiday sprinkles to really decorate these for a holiday party.
- No Molasses - skip the molasses and substitute it with honey or maple syrup. Or skip it all together, but be sure to use dark brown sugar as your main sugar.
Like the spicy aroma of these cookies? You might also enjoy these gingerbread men cookies.
⏲️Instructions
Use these easy to follow step by step instructions and photos to make your own batch of these delicious chewy gingersnaps.
Step one: Grease the cookie sheet (if it is not non-stick) with a non stick cooking spray or butter. Also, preheat the oven to 350 degrees Fahrenheit.
Step two: Put sugar and softened butter into the mixing bowl. Use the mixer on medium high speed to cream them together. This takes 2 - 3 minutes and they will be smooth, light and fluffy.
Step three: add the eggs and molasses to the mixing bowl. Mix together for 1 - 2 minutes or until well combined.
Step four: Add the flour, spices, salt and baking soda. Mix on low speed, carefully scraping the sides of the bowl until everything is smooth and well combined.
Step five: Scoop out 1.5 tablespoon sized balls of dough and roll them into balls. Then, roll each ball of dough in granulated sugar.
Step six: place the balls of dough a few inches apart on the cookie sheet and bake for 10 minutes or until edges are firm.
⭐Recipe Tips for Success
- Dough is sticky - this is quite a sticky dough. If it is too sticky to handle, freeze it for 10 minutes before rolling it into balls, or you can add another dash of flour.
- Don't overbake them - if you want soft and chewy cookies, be sure not to overbake them. The centers should not be fully set when removed from the oven. The cookies will continue to firm up as they cool.
- Properly soften the butter - make sure butter sits at room temperature for about an hour as a whole stick or 30 mins cut into chunks. To speed it up, you can put it in the microwave on defrost for about 20 seconds (just make sure it doesn't start to melt).
Storage
You can store these cookies in an airtight container for around 5 - 7 days at room temperature. Or, you can freeze them for up to a year if kept in freezer bags or an airtight container.
You can store the dough wrapped in cling wrap and put in an airtight container in the refrigerator for 5 days. Or freeze the dough packaged the same way for up to 3 months.
Soft & Chewy Gingersnap Cookies
Equipment
- cookie sheet
- Mixing bowl
- Hand or Stand Mixer
- measuring cups
- Measuring Spoons
- Wooden spoon or spatula
Ingredients
- 1 Cup Sugar Granulated or Brown
- 3 tablespoon Molassess
- 1 Whole Egg
- 2.5 Cups Flour
- 2 tablespoon Baking soda
- 1 teaspoon Cinnamon
- .5 teaspoon Ginger
- .5 teaspoon Cloves
- .25 teaspoon Nutmeg
- .25 teaspoon Salt
- .75 Cup Softened Butter
Instructions
- If the cookie sheet is not non-stick, grease it with non stick cooking spray or butter.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the .75 cups of softened butter and 1 cup of granulated sugar to the mixing bowl.
- Turn the hand or stand mixer on medium high and cream the butter and sugar together for about 2 - 3 minutes or until they are well combined, light and fluffy.
- Add 3 tablespoons of molasses and 1 egg to the mixing bowl and combine at medium speed for another minute or two or until well combined.
- In a separate bowl add the 2.5 cups of flour, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, .5 teaspoons of ginger and cloves, .25 teaspoons of nutmeg and salt.
- Turn the mixer on medium low speed and slowly add the dry ingredients to the mixing bowl. Occasionally scraping the ingredients off the side of the bowl as needed. Continue mixing until it is all well combined.
- Use a tablespoon or cookie scoop to scoop out balls of dough about 1.5 tablespoons in size.
- Roll the dough into balls, and then roll the balls in the extra granulated sugar to get a thin coat on them.
- Place the dough on the baking sheet a few inches apart.
- Bake for about 10 minutes or until the edges are firm.
Notes
- Sticky dough - this dough is quite sticky, if it is too sticky to roll into balls pop it into the freezer for 10 minutes, or add another tablespoon or so of flour.
- Don't overbake - make sure that the centers of the cookies are not fully set when removed from the oven, they will continue to firm up as they cool.
- Change the sugar - enhance the flavor and make them even more soft and chewy by substituting half the sugar with light or dark brown sugar.
- Roll in sugar - rolling them in sugar isn't absolutely necessary but it creates the little crackle/crinkle effect in the cookies and also adds a little extra sweet crunch to them.
- Make them festive - make them more festive by dipping them in white chocolate and holiday sprinkles.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
