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 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.
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
- 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
- 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.
To avoid flat cookies, make sure to chill the dough before baking.
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Serving Size:2 cookies
Amount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 208mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g