If you’re a fan of warm spices and that perfect balance between crunch and chewiness, you’re going to adore this Chewy Gingersnap Cookies Recipe. These cookies capture the essence of cozy afternoons with a burst of ginger, molasses, and just the right touch of sweetness, making every bite melt in your mouth while delivering a satisfying chew. Whether you’re baking for the holidays or craving something to brighten an ordinary day, these gingersnaps are a timeless treat that’s both simple and irresistible.
Ingredients You’ll Need
Every ingredient in this Chewy Gingersnap Cookies Recipe plays a vital role in creating that classic flavor and texture. From the aromatic spices to the blend of sugars, each is essential to giving these cookies their signature warmth and chew.
- Flour (2 1/4 cups): Provides structure and the perfect canvas for the vibrant spices to shine through.
- Ground ginger (2 teaspoons): The star spice that delivers a bright, zesty kick to every bite.
- Ground cinnamon (3/4 teaspoon): Adds a smooth, warming depth that complements the ginger beautifully.
- Ground cloves (1/2 teaspoon): A hint of aromatic spice that rounds out the flavor profile with subtle earthiness.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to keep the texture light yet chewy.
- Salt (1/4 teaspoon): Enhances the sweetness and balances the spices perfectly.
- Softened butter (3/4 cup): Contributes moisture and richness that make these cookies tender.
- White sugar (1/2 cup): Offers sweetness and helps create that slightly crunchy sugar exterior.
- Brown sugar (1/2 cup): Brings moisture and a hint of molasses flavor for chewiness.
- Large egg (1): Binds the dough together and adds structure.
- Molasses (1/4 cup): The secret ingredient for deep, rich flavor and moist texture.
- Sugar for rolling (1/3 cup): Coats each cookie ball for a sparkling, slightly crispy outer layer.
How to Make Chewy Gingersnap Cookies Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment or leaving them ungreased if you prefer a crispier bottom. Having these ready keeps things moving smoothly as you prepare the dough.
Step 2: Combine Dry Ingredients
In a medium bowl, mix together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. This blend of spices and leavening is what gives your cookies their signature flavor and texture, so make sure it’s well combined before moving on.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter together with both the white and brown sugars until the mixture is smooth and fluffy. This step incorporates air for a lighter bite while the brown sugar adds moisture and depth.
Step 4: Add Egg and Molasses
Next, add the egg and molasses to the creamed butter and sugar. Beat just until everything is incorporated—overmixing here can cause your cookies to puff up too much instead of staying chewy.
Step 5: Combine Wet and Dry
Fold the dry ingredient mixture into the wet ingredients gently, just until no flour streaks remain. The dough should be thick and a little sticky—perfect for shaping.
Step 6: Shape, Coat, and Bake
Using a tablespoon, scoop dough balls and roll them in the extra sugar to coat thoroughly. Place them on your baking sheets about 2.5 inches apart so they have room to spread. Bake for 10 to 12 minutes until the edges are lightly browned but centers still feel soft to the touch. If your cookies puff up higher than you like, press them gently with the back of a warm glass to flatten for extra chewiness.
Step 7: Cool and Optional Finish
Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. If you want to add a special touch, dip cooled cookies in melted white chocolate chips for gorgeous flavor contrast and presentation.
How to Serve Chewy Gingersnap Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a drizzle of white chocolate are delightful options to elevate these chewy gingersnap cookies, adding a touch of sweetness and visual appeal. Crushed crystallized ginger can also add a zingy bite on top.
Side Dishes
Serve these cookies alongside a steaming mug of chai tea or hot apple cider. The spices in the drinks echo those in the cookies, creating a cozy, harmonious flavor experience that’s perfect for chilly days.
Creative Ways to Present
For a festive touch, stack your chewy gingersnap cookies tied with a rustic ribbon as gifts or party favors. Alternatively, sandwich them with vanilla ice cream or lemon frosting for a dessert that surprises and delights with every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chewy gingersnap cookies in an airtight container at room temperature for up to one week. Adding a slice of bread inside the container can help maintain their moist, chewy texture by retaining moisture.
Freezing
You can freeze these cookies either baked or as dough balls. To freeze baked cookies, layer them between parchment paper in a freezer-safe container for up to three months. For dough balls, freeze on a tray until solid, then transfer to a bag and bake from frozen adding a couple extra minutes to the baking time.
Reheating
To refresh stored cookies, warm them in the oven at 300 degrees Fahrenheit for about 5 minutes. This brings back their softness and enhances the spices’ aroma. Avoid microwaving as it can dry them out quickly.
FAQs
What makes these gingersnap cookies chewy instead of crunchy?
The combination of brown sugar and molasses retains moisture, while careful baking time ensures they don’t dry out—resulting in that perfect chewy texture you love.
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different moisture content and intensity, so it’s best to stick with ground ginger for this recipe to maintain the right balance of spices and texture.
Is there a substitute for molasses?
If you can’t find molasses, dark corn syrup or honey can work in a pinch, but molasses gives the deepest, richest flavor that defines chewy gingersnap cookies.
How do I prevent my cookies from puffing up too much?
Avoid overbeating after adding the egg and molasses, and if they do puff up, gently press them down while still warm using the back of a glass for a chewier cookie.
Can I make these cookies gluten-free?
Yes! Use a one-to-one gluten-free baking flour blend and keep an eye on the texture—some blends may require slight adjustments in moisture or baking time.
Final Thoughts
These chewy gingersnap cookies are a heartwarming treat that’s bound to become a staple in your baking repertoire. There’s something so special about a cookie that combines spicy warmth with a satisfyingly soft chew, and I truly hope this Chewy Gingersnap Cookies Recipe inspires you to bake a batch (or two) to share with loved ones. Happy baking!
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Chewy Gingersnap Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic chewy gingersnap cookies featuring the warm spices of ginger, cinnamon, and cloves, perfectly balanced with molasses for a rich, chewy texture. These cookies are easy to make and offer a deliciously soft bite with a sweet sugar coating. Optional white chocolate drizzle adds a decadent touch for an extra indulgence.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup molasses
Coating
- 1/3 cup white sugar
Optional
- Melted white chocolate chips for dipping or drizzling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and prepare two ungreased baking sheets to get ready for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Mix thoroughly to ensure even distribution of the spices and leavening agent.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer until smooth and well blended. This creates a creamy base for the cookies.
- Add Egg and Molasses: Beat in the egg and molasses into the butter-sugar mixture until fully incorporated. Avoid overmixing here to prevent cookies from puffing excessively during baking.
- Combine Wet and Dry Ingredients: Gradually stir the flour mixture into the wet ingredients until just combined, forming a cookie dough.
- Shape and Sugar-Coat Cookies: Shape the dough into tablespoon-sized balls. Pour 1/3 cup white sugar into a medium bowl, then dip each dough ball into the sugar, coating evenly. Place the sugar-coated balls onto the prepared baking sheets, spacing them approximately 2.5 inches apart to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are lightly browned but still soft to the touch. Avoid overbaking as the cookies will continue to firm up as they cool.
- Flatten If Needed: If cookies puff up too much during baking, gently press them down while hot using the back of a drinking glass to achieve the desired chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional White Chocolate Dip: Once cooled, you can dip the cookies into melted white chocolate chips for added sweetness and decoration, or drizzle the melted chocolate over the tops.
Notes
- Do not overmix the batter after adding the egg and molasses to avoid overly puffy cookies.
- If cookies puff too much during baking, gently flatten them with the back of a glass while still warm to enhance chewiness.
- Baking sheets do not need to be greased; the sugar coating helps prevent sticking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
