If you’re craving something warm, spicy, and irresistibly chewy, you’ve got to try this Chewy Gingersnap Cookies Recipe. I absolutely love how these cookies come out—crisp edges with soft, chewy centers that just melt in your mouth. When I first tried this recipe, I was hooked because the balance of spices and that deep molasses flavor feels like a cozy hug on a chilly day. Trust me, once you try these, you’ll want to keep the batch going because they’re that good!
Why You’ll Love This Recipe
- Perfect Chewy Texture: These cookies strike the ideal balance between crispy outside and soft inside every time.
- Warm, Spicy Flavor: The blend of ginger, cinnamon, nutmeg, and molasses creates a nostalgic, comforting taste.
- Simple Ingredients: Pantry staples come together quickly, so you can whip these up without a special trip to the store.
- Versatile and Fun: Whether rolled in sugar for crunch or crushed for cheesecake crust, you’ll find multiple ways to enjoy them.
Ingredients You’ll Need
The magic here is in the quality of the spices and that rich molasses which brings depth and chewiness to the cookie. I recommend using fresh ground spices when you can—they really make a difference. Also, don’t skip the butter being softened; it helps whip up the dough beautifully.
- Butter: Use softened, not melted, for a creamy, fluffy dough base.
- Granulated sugar: For sweetness and that classic crispy sugar coating.
- Molasses (unsulfured): It gives the cookies that signature dark flavor and chewiness; unsulfured tastes smoother and less bitter.
- Egg: Binds everything together and helps with the cookie’s structure.
- All-purpose flour: The foundation, just the right amount for a firm yet tender cookie.
- Baking soda: Adds lift and helps those pretty cracks on top.
- Ground ginger: The star spice that delivers that warm zing.
- Ground cinnamon: Adds subtle warmth and depth.
- Ground nutmeg: A little sprinkle of cozy flavor for complexity.
- Salt: Balances the sweetness and boosts the overall flavor.
- Extra granulated sugar (for coating): Rolls the cookies in sugar for a delightful crunch.
Variations
I love that this Chewy Gingersnap Cookies Recipe lets you play around to make it your own. I sometimes toss in a pinch of cardamom for an extra layer of spice, or swap out half the flour for whole wheat for a nuttier taste. Don’t be shy—gingersnaps are versatile and forgiving!
- Cardamom Addition: Adding ¼ teaspoon of ground cardamom gave my cookies a lovely aromatic twist that my family went crazy for.
- Whole Wheat Flour: Using half whole wheat flour adds heartiness without losing that chewiness.
- Extra Crystallized Ginger: Chop some crystallized ginger and fold it in for extra zing and chew.
- Gluten-Free Version: I’ve had success substituting the flour with a 1:1 gluten-free baking blend—just watch the dough’s firmness and adjust if needed.
How to Make Chewy Gingersnap Cookies Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment or silicone mats—this prevents sticking and helps even baking. Then, in a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. It’s important to mix these well so the spices distribute evenly, giving every cookie a perfect burst of flavor.
Step 2: Cream Butter and Sugars
Next, grab a large bowl and beat your softened butter and sugar with a hand or stand mixer until it’s light and fluffy, about 2 minutes. When I skip this step or rush it, the cookies don’t get that nice airy texture, so don’t rush! Then, add in your egg and molasses and mix until fully incorporated. That molasses aroma fills the kitchen and makes the whole process feel like holiday baking.
Step 3: Combine Wet and Dry Mixtures
Slowly add your dry ingredient mixture to the wet one and beat just until combined. A firm dough will form that’s easy to scoop and roll. Overmixing will toughen the cookies, so stop as soon as everything is combined—this little trick I learned early makes all the difference in texture.
Step 4: Shape, Sugar Coat, and Bake
Pour your extra sugar into a small bowl. Use a cookie scoop or spoon to portion out 1-2 tablespoons of dough, then roll it into a 1-inch ball. Roll each ball in the sugar until fully coated, then place it on your lined baking sheets, spaced about 2–3 inches apart. This is crucial so they have room to spread without sticking together—my family’s learned this the hard way! Bake for 12–15 minutes until edges set and tops develop cracking and crinkles. Let them cool on the sheet for 5 minutes before moving to a cooling rack; this rest time lets them firm up perfectly without losing softness inside.
Pro Tips for Making Chewy Gingersnap Cookies Recipe
- Softened Butter Is Key: Make sure butter is softened, not melted, to get that fluffy creaming texture.
- Don’t Overmix Dough: Mixing just enough to incorporate dry ingredients keeps cookies tender and chewy.
- Roll in Sugar Twice: For extra sparkle and crunch, I sometimes roll balls once, chill, then roll again just before baking.
- Watch Your Bake Time: Overbaking dries out these chewy gems, so start checking at 12 minutes and pull out when edges set but centers still look soft.
How to Serve Chewy Gingersnap Cookies Recipe
Garnishes
I usually keep it simple with a generous dusting of granulated sugar coating, but for special occasions, I like to drizzle melted white chocolate or even dip half of the cookie in dark chocolate. The contrast between spicy ginger and sweet chocolate is heavenly and makes your guests think you went all out.
Side Dishes
These cookies pair beautifully with a hot cup of chai tea or even a frothy latte—the spices in the cookie complement these drinks perfectly. For holiday parties, I also like serving them alongside creamy vanilla ice cream or a rich pumpkin dip.
Creative Ways to Present
For parties, I once arranged them in a layered cookie jar, alternating with layers of cinnamon sticks and dried orange slices—that festive scent when you open the jar is incredible! You can also stack them tied with a rustic ribbon as charming gifts for friends and neighbors.
Make Ahead and Storage
Storing Leftovers
After baking, once your cookies are completely cool, store them in an airtight container at room temperature. In my experience, they stay perfectly chewy and flavorful for up to one week. To keep them soft, I sometimes add a slice of bread in the container—it really helps maintain moisture.
Freezing
If you want to keep these around longer, freezing is your friend. Simply place baked cookies in an airtight freezer-safe container or bag, layering parchment paper between layers to avoid sticking. They freeze wonderfully for up to three months and thaw quickly on the counter.
Reheating
To bring back that fresh-baked softness, pop frozen or refrigerated cookies in a warm oven (about 300°F) for 5 minutes or zap them in the microwave for 10-15 seconds. This little trick revives their chewiness and warmth, making them taste like they just came out of the oven.
FAQs
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Can I make the Chewy Gingersnap Cookies Recipe without molasses?
Molasses adds both flavor and chewiness to these cookies, so while you can substitute it with dark corn syrup or honey in a pinch, the depth of flavor won’t be the same. For best results, use unsulfured molasses as recommended.
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How do I make sure my gingersnap cookies stay chewy?
Avoid overbaking and don’t overmix your dough. Pull your cookies out when the edges are set but the centers still look soft—they’ll firm up as they cool, keeping that chewy texture you love.
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Can I freeze the cookie dough for later baking?
Absolutely! Roll the cookie dough into balls, freeze them solid on a baking sheet, then transfer to an airtight container. When ready to bake, defrost in the fridge, bring to room temp, roll in sugar, and bake as usual.
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What’s the best way to store leftover gingersnap cookies?
Store them in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread to the container, which helps maintain moisture.
Final Thoughts
I always come back to this Chewy Gingersnap Cookies Recipe when I want a cozy, spiced treat that feels homemade and comforting. They’re my go-to when friends stop by, and I’m convinced their chewy texture and warm flavors win hearts every single time. Give this recipe a try—you’ll enjoy the process as much as the delicious results, and your kitchen will smell amazing. Happy baking, friend!
Print
Chewy Gingersnap Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
Sugar Coating
- ¼ cup granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two large half-sheet baking pans with a silicone baking mat or parchment paper to prevent sticking and allow easy cleanup.
- Mix dry ingredients: 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 this mixture aside for later.
- Cream butter and sugar: Using a hand mixer or stand mixer, cream the softened butter and 1 cup granulated sugar together in a large mixing bowl until light and fluffy, about 2 minutes. This helps create a tender cookie texture.
- Add molasses and egg: Beat in the molasses and the large egg until fully incorporated, adding moisture and rich flavor to the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat just until a firm dough forms. Be careful not to overmix to maintain tenderness.
- Shape and coat cookies: 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 thoroughly in the sugar to coat, then place them onto the prepared baking trays, spaced about 2-3 inches apart.
- Bake the cookies: Bake the gingersnap balls in the preheated oven for 12-15 minutes, or until the edges are set and the tops have cracked and crinkled, indicating a perfect snap inside.
- Cool the cookies: Remove the baking trays from the oven and let the cookies cool on the sheets for 5 minutes to set further. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- How to use leftover gingersnaps: Use crushed gingersnap cookies as a flavorful alternative to graham cracker crust in recipes like cheesecakes. They add a wonderful spice twist to desserts such as Cranberry Sauce Swirl Cheesecake or Gingerbread Truffles.
- How to store: Keep gingersnap cookies fresh by storing them in an airtight container at room temperature for up to 1 week.
- How to freeze: Freeze baked gingersnap cookies in an airtight container for up to 3 months to enjoy later.
- How to freeze cookie dough: Freeze uncoated rolled cookie balls on a baking sheet for about 1 hour until solid. Then transfer to a freezer bag or airtight container. When ready to bake, thaw overnight in the refrigerator, bring to room temperature, roll in sugar, and bake as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.7 g
- Protein: 1.2 g
- Cholesterol: 25 mg
