Chewy Gingersnap Cookies are a holiday favorite that fills your kitchen with delightful aromas of warm spices and sweetness. These cookies are perfectly chewy, with a rich flavor profile that combines ginger, cinnamon, and molasses to create an irresistible treat. Whether you’re baking for a festive gathering or simply indulging in a cozy afternoon snack, these cookies are sure to satisfy your cravings.

Why You’ll Love This Chewy Gingersnap Cookies

There are countless reasons to adore these cookies! Firstly, they are incredibly easy to make, making them a go-to choice for both novice and experienced bakers alike. The easy gingersnap recipe requires common pantry ingredients, ensuring you can whip them up anytime. Secondly, they are perfect for holiday baking, filling your home with a warm and inviting fragrance. Thirdly, the texture is divine—soft yet chewy, making each bite a pleasant experience. Additionally, the hint of spice from the ginger and cinnamon adds a unique flavor that sets them apart from regular cookies. You can easily create chewy ginger spice cookies by adding extra spices or even nuts for added crunch. Lastly, these cookies freeze beautifully, allowing you to enjoy them anytime you want a sweet treat.

Ingredients for Chewy Gingersnap Cookies

Gather these items:

2 cups all-purpose flour (250 grams)
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
¼ cup molasses, unsulfured
1 large egg
¼ cup granulated sugar

How to Make Chewy Gingersnap Cookies Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with a silicone baking mat or parchment paper.
Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined. Set aside.
Step 3: Cream the softened butter and 1 cup granulated sugar together in a large mixing bowl until light and fluffy, about 2 minutes.
Step 4: Beat in the molasses and the large egg until fully incorporated.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients and beat just until a firm dough forms.
Step 6: Pour the remaining ¼ cup granulated sugar into a small bowl. Using a cookie scoop, portion out 1-2 tablespoons of dough and roll into 1-inch balls. Roll each ball in the sugar to coat, then place them onto the prepared baking trays, spaced about 2-3 inches apart.
Step 7: Bake the gingersnap balls for 12-15 minutes, or until the edges are set and the tops have cracked and crinkled.
Step 8: Remove the baking trays from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.

Pro Tips for the Best Chewy Gingersnap Cookies

Keep these in mind:

Use room temperature butter for better creaming and texture.
Don’t overmix the dough to maintain the chewy texture.
For added flavor, consider mixing in some chopped nuts for chewy gingersnap cookies with nuts.
For a festive twist, try frosting with cream cheese for gingersnap cookies with cream cheese frosting.

Best Ways to Serve Chewy Gingersnap Cookies

These cookies are delicious on their own but can be enhanced in various ways. Serve them warm with a glass of milk or alongside a cup of tea for a delightful pairing. They also make excellent gifts during the holiday season, beautifully packaged in a festive tin. For a fun twist, consider pairing them with a scoop of vanilla ice cream for an indulgent dessert experience.

How to Store and Reheat Chewy Gingersnap Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag, where they can last for up to three months. When you’re ready to enjoy them again, simply thaw at room temperature or warm them in the oven for a few minutes.

Frequently Asked Questions About Chewy Gingersnap Cookies

What’s the secret to perfect Chewy Gingersnap Cookies?

The secret lies in not overmixing the dough and allowing the cookies to bake just until the edges are set while the centers remain soft. This technique results in the perfect chewy texture that everyone loves.

Can I make Chewy Gingersnap Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. This allows the flavors to meld beautifully. Alternatively, you can bake, cool, and freeze the cookies for later enjoyment.

How do I avoid common mistakes with Chewy Gingersnap Cookies?

Common mistakes include using cold butter, which can result in a tough texture. Ensure all ingredients are at room temperature. Additionally, avoid overbaking; the cookies will continue to firm up after being removed from the oven.

Variations of Chewy Gingersnap Cookies You Can Try

There are several fun variations to explore! Add chopped crystallized ginger for an extra zing or incorporate dark chocolate chunks for a rich twist. For a festive option, try adding a sprinkle of nutmeg or cloves to the dough. You can also make soft gingersnap cookies by adjusting the baking time for a softer texture.

Chewy Gingersnap Cookies: 7 Reasons to Love Them

Author: basmer
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously spiced, chewy gingersnap cookies coated in sugar, perfect for holiday baking or anytime you crave a warm, flavorful treat with hints of ginger, cinnamon, and molasses.

Instructions

Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with a silicone baking mat or parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined. Set aside.
Cream the softened butter and 1 cup granulated sugar together in a large mixing bowl until light and fluffy, about 2 minutes.
Beat in the molasses and the large egg until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients and beat just until a firm dough forms.
Pour the remaining ¼ cup granulated sugar into a small bowl. Using a cookie scoop, portion out 1-2 tablespoons of dough and roll into 1-inch balls. Roll each ball in the sugar to coat, then place them onto the prepared baking trays, spaced about 2-3 inches apart.
Bake the gingersnap balls for 12-15 minutes, or until the edges are set and the tops have cracked and crinkled.
Remove the baking trays from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.