When I was first married, a friend of mine brought me some gingersnap cookies. I didn’t think I liked gingersnaps. But, man, they were delicious! The cookies were soft and chewy with the perfect amount of ginger. Thus, I’ve been on a mission ever since to make a gingersnap cookie that hits that standard. After lots of failed tests, I’m happy to report that these Chewy Gingersnap Cookies hit the mark.
Also, one thing my friend did with her gingersnap cookies was add raisins to half of the dough. Typically, I get angry when I see a raisin in my cookie. But with these, I’m telling you it works! I was shocked at how the raisins complimented the chewy spiced cookie. The only reason I didn’t add any raisins to half of this batch is because I didn’t have any in my house. It really is something you need to try at least once.
The texture of these Chewy Gingersnaps reminds me of a perfect Snickerdoodle Cookie. Soft and chewy in the center with just a hint of crispness on the outer edge. SOOOOO GOOOOOD!
The Perfect Christmas Cookie
Besides being a perfect Chewy Gingersnap, this recipe is perfect for adding to a treat plate at Christmas time. The spiced, warm flavor in these molasses cookies begs that they be consumed during the holidays.
Delicious Christmastime Treats You Have To Try
- Holiday Snowball Cookies
- Crazy Good Mint Fudge
- Merry Widow Caramels
- Mom’s Best Peanut Brittle
- White Chocolate Peppermint Pretzel Crisps
- Classic Chocolate Fudge
Step-by-Step pictures on how to make chewy gingersnap cookies
Frequently Asked Questions about Chewy Gingersnap Cookies
can I use margarine in place of butter?
Absolutely, you could use margarine in place of butter. You could also use shortening or do half butter half shortening. I recommend using butter for ultimate flavor. However, using margarine or butter will result in a slightly puffier cookie. Using all butter makes for a slightly flatter cookie, but I feel the butter-y goodness in the flavor is worth the cookie being a little flatter.
what can I use in place of molasses?
Unfortunately, there isn’t a substitute for molasses. If you don’t have any, either wait to make the cookies until you can get some or opt for another cookie like these delicious Snickerdoodles or Chocolate Chip Cookies.
can I freeze these cookies?
Definitely, these cookies freeze like champs. Perfect for making ahead of time and pulling out to put on a Christmas treat plate. Just make sure to freeze them in an air-tight container or large Ziploc bag. If using a bag make sure they are in a spot in your freezer where they won’t get smashed or broken.
do i have to roll the cookies in sugar?
No, you don’t have to roll the cookies in sugar, but it really adds to the overall texture of the cookie. You could try a few without the sugar on your first batch and decide if you want to do the rest of them with sugar or without.
how many cookies does the recipe make?
Depending on the size of cookie scoop you use, this Chewy Gingersnap Cookies recipe will make between 32 and 40 cookies. I used a 1 1/2 tbsp cookie scoop and it made 40 cookies.
do i need to chill the dough?
No, you do not need to chill the dough. You can if you want to though. However, if it works better for you to make the dough in the morning and then cook them later in the afternoon, go ahead and let them chill. I typically have no time for letting cookie dough chill. I am working on my patience, but I have to REALLY love a cookie recipe to make one that requires chill time. Chilling the dough will keep the dough from spreading as much when they cook so the end result of the cookies, if the dough has been chilled, will indeed be a slightly thicker cookie…which means it will have a great chewy texture.
baker’s tools:
- Parchment Paper
- Stand Mixer or Hand Mixer
- Measuring Cups
- Cookie Scoops
- Cookie Sheets
- Cooling Racks
- Airtight Cookie Container
More great cookie recipes you need to try
- 1 cup brown sugar
- 1 cup butter, softened
- ¼ cup molasses
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- 2½ cups + 2 Tbsp flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ⅓ cup granulated sugar for rolling
- Preheat oven to 350 degrees. Prepare cookie sheets with cooking spray or line them with parchment paper or silpats and set aside.
- In your stand mixer or with a hand mixer, cream together the brown sugar, butter, and molasses for approximately 1-2 minutes.
- Add egg, egg yolk, and vanilla. Mix until well combined.
- Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Mix until flour and spices are completely incorporated.
- Scoop a ball out with a 1½ or 2 Tbsp cookie scoop and roll the dough ball in the granulated sugar. Place the sugary ball of dough on the prepared baking sheet. Repeat, making sure to keep the balls of dough two inches apart.
- Bake at 350 degrees for 10-12 minutes. In my oven, 11 minutes was perfect. The edges will just be starting to brown. Let cookies sit on the cookie sheet for 1-2 minutes to let them set. Remove cookies from cookie sheet and place on a cooling rack.
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