Chewy Gingersnaps Cookies
Chewy Gingersnaps AKA Ginger Snaps were a childhood favorite. Those crinkled molasses cookies were spiced with cinnamon, ginger & cloves.
Scroll down for all sorts of delicious holiday cookies plus my tips for making perfectly crackled and chewy ginger cookies! And if you’re planning ahead for Christmas, check out the Best Edible Gifts from my kitchen.
Why You’ll Love these Ginger Snaps Cookies
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 1970s. 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 ginger cookies recipe. I bake up at least a double batch each year to add to my holiday goodie boxes. Check out more of my best cookie exchange recipes.
These soft and chewy ginger cookies are my MOST requested recipe. If you’re a fan of gingersnaps, you’ll love these.
Tips for making Perfect Ginger Cookies!
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.
PRO-Tip: My tip is to use a European-style butter or, at the very least, a name brand vs. generic. Less expensive brands tend to have a higher percentage of water and less fat. The cookies won’t be as puffy if you don’t use good quality butter.
- 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 of 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
- Gingerbread Cookies from Bless This Mess
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Holiday Truffle Cookies
- Triple Ginger Cookies
- Amish Sugar Cookies
- Deep Fried Rosette Cookies
- Chocolate Crackle Cookies
- Old Fashioned Butterscotch Cookies Recipe
- Stained Glass Cookies
- Candy Cane Cookies with White Chocolate
- Plus How to Host a Cookie Exchange
- More of the Best Cookie Recipes
Chewy Gingersnaps
These chewy gingersnaps are a childhood favorite and my most requested recipe!
Ingredients
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- Granulated sugar
Instructions
- 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 them on a parchment-lined baking sheet.
- Bake for 12 minutes. Cool on a baking sheet, then remove the cookies to a cooling rack.
Notes
To avoid flat cookies, make sure to chill the dough before baking.
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Nutrition Information:
Yield:
18Serving Size:
2 cookiesAmount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 208mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
64 Comments on “Chewy Gingersnaps Cookies”
I made these cookies today for a Birthday/Christmas celebration and they were a big hit. Thanks Liz for a wonderful recipe!!
You are most welcome, my friend!!! So glad you enjoyed them—they’ve been one of my favorite cookies since I was in elementary school!!! Merry, merry Christmas, Jane!!! XOXO
is it possible to make these without eggs, if i use apple sauce?
Hi, Marg,
I have not tested this, but my guess is that they wouldn’t work well with applesauce. The flavor will be good, but the texture won’t be the same. If you’re willing to experiment, please let me know how it goes!
Made some of these for Christmas. I rolled in a ball, then brown cane sugar, and didn’t flatten when I baked them. Bake time was right on point. They were moist with a mild crackle on top. I ate one (OK, maybe more than one. You can’t give them away until you have a true understanding of how they taste) right after I baked them. At first I thought they needed more spice for my taste. The flavors were much better the next day. Couple days later, they were still fresh and flavorful. Thanks for sharing. This recipe is a keeper.
Oh, I’m so glad you loved these, too, Elizabeth! They are a must make for Christmas at our house. Happy New Year!
I made these for my dad for Father’s Day and he absolutely loved them! He said they were the best gingersnaps he’s ever had. Thank you so much for this recipe.
I’m so glad he enjoyed them, Lisa! They really are the best!!!
Just whipped up a batch of these, chewy gingersnaps are my favorite and they turned out perfectly. Merry Christmas, Liz!
Once again a winner!! I knew if this recipe for ginger snaps was signed by you, it would be excellent. Thank you. Susan
Gingersnaps are by far my favourite cookie. In the new year, I will develop a gluten-free recipe for them. Happy New Year, dear Liz.
I love these cookies and I love your “new blog”! Have a nice day Liz. xo
I haven’t had gingersnaps in years but love them. I will definitely make these. They look both tender and crunchy. YUM!
This gingerbread snaps look so good. I am a docent and volunteer in an old Victorian kitchen at State where we bake gingerbread cookies. I may use your recipe instead of the one I have.
This gingerbread snaps look so good. I am a docent and volunteer in an old Victorian kitchen at State where we bake gingerbread cookies. I may use your recipe instead of the one I have.
Perfect! I’m spending Thanksgiving with one of my brothers, and I have to travel on Wednesday – yes, the dreaded Wednesday Thanksgiving travel. I’ve been wondering what to bring, because I’ll be working Mon-Tues, travelling Wed, and I don’t want to try to ask for kitchen time on Thursday. So, I’d already planned on bringing cookies that I’ll make the weekend prior. I have the perfect ones in mind, but these ginger snaps will be the perfect addition! I love ginger snaps, and these look absolutely fantastic.
I have always loved these cookies, I can’t wait to try the softer version.
These chewy gingersnaps are the BEST! Just made a batch, WOW.
I love that they are chewy! So excited for seasonal baking so I can make these all the time!
These were SO good! Everyone in my family loved them!
These have the most amazing flavor!