These Chewy Gingersnaps are a blast from my past. Soft, crinkled molasses cookies spiced with cinnamon, ginger and cloves, they were a childhood favorite.
My mom would buy the occasional box of gingersnaps for us girls to munch on when we were growing up. It didn’t take long before there were only crumbs remaining. It was my best friend’s mom who introduced me to homemade, chewy gingersnaps. Well, maybe not her mom, but HER. Mary had a tendency to get in a bit of trouble. I remember being addressed as “Elizabeth,” and sent home after she took a pair of scissors to her blue jeans to mimic those raggedy demins fashionable in the late 1970’s. I’m sure her mother wasn’t thrilled when we raided their deep freeze and ate more than our fair share of frozen gingersnaps. That stash was certainly being stored for some future occasion. They tasted incredible even cold and rock hard. I finally had my mom ask her dear friend, and Mary’s mother, for the recipe. I bake up at least a double batch each year to add to my holiday goodie boxes. These chewy gingersnaps are my MOST requested recipe. If you’re a fan of gingersnaps, you’ll love these.
My Tweaks through the Years
The original recipe called for shortening, but I’ve always made these gems with butter. But butter has changed over time. There is more water in some of the less expensive brands which then causes the cookies to spread. My tip is to use a European-style butter or, at the very least, a name brand vs. generic. More tips for puffier cookies:
- Chill the dough well before rolling into balls. I chilled this batch overnight and they baked up perfectly.
- Place dough balls on a cold baking sheet. Allow used baking sheets to thoroughly cool before baking another batch.
- If your cookies are still too flat, add a couple tablespoons of extra flour to your dough.
- As I mentioned above, use a European-style butter like Kerrygold or Plugra, or at least not a generic or store brand.
More Cookie Exchange Recipes from the Sunday Supper Tastemakers:
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- Amaretto Balls by Palatable Pastime
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- Chewy Gingersnaps by That Skinny Chick Can Bake
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- Chocolate Crinkle Cookies by The Bitter Side of Sweet
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- White Chocolate Dipped Gingersnaps by Sunday Supper
Serves: 3 dozen
- ¾ cup (1½ sticks) butter, at room temperature
- 1 cup brown sugar
- ¼ cup molasses
- 1 egg
- 2¼ cup flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- Granulated sugar
- Cream (mix) together butter and brown sugar. Mix in molasses and egg till well combined.
- Stir in flour, baking soda, salt, ginger, cinnamon and cloves.
- Cover the bowl with plastic wrap and chill for at least an hour (I usually chill overnight).
- Preheat the oven to 375º.
- Scoop out dough with a medium-sized cookie disher (about 1½ tablespoons of dough). Roll dough balls in sugar and place on parchment-lined baking sheet. Bake for 12 minutes.
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