Chewy Gingersnap Cookies
Bake a batch of these chewy gingersnap cookies and fill your kitchen with the scent of warm spices. They’re soft, flavorful, and easy to make, even if you’re new to baking. Bonus: they hold up well in the freezer, too!
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Baking can definitely feel overwhelming at first. There are lots of unfamiliar terms, long lists of ingredients, and of course, the fear of messing things up.
Thankfully, things get so much easier when you have the right recipe. This chewy gingersnap cookie recipe could be your next successful baking project!
It’s perfect for holiday cookie trays, late-night fall cravings, or just about any time you want a cozy treat. 🤤
How to Make Chewy Gingersnap Cookies from Scratch
Prep Time: 20 minutes
Chill Time: 1 hour
Baking Time: 8 to 11 minutes
Total Time: 1 hour 30 minutes
Yield: 4 dozen cookies
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon, for portioning
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar, packed
- 1 cup granulated sugar, divided
- ½ cup molasses
- 2 large eggs, room temperature
- 4½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Instructions
Step 1: Cream the butter, shortening, brown sugar, and ½ cup of the granulated sugar in a large mixing bowl using a mixer.
Step 2: Mix in the molasses, add the eggs and then mix until combined.
Step 3: In a separate large bowl, whisk together the flour, baking soda, and spices.
Step 4: Add the dry ingredients to the wet ingredients and mix until fully incorporated. Once done, transfer the dough to the refrigerator and chill for an hour.
Step 5: While the dough chills, move the top oven rack to the center position and then, preheat the oven to 375°F. Line two large rimmed baking sheets with parchment paper or a baking mat and set aside.
Step 6: Remove the dough from the refrigerator and form into one-inch balls. Roll each ball in the remaining ½ cup of granulated sugar until fully coated.
Step 7: Place the dough balls on the prepared baking sheets, leaving about two inches between each one. Bake in the preheated oven for eight to 11 minutes, or until the cookies are nicely browned and baked through.
Step 8: Remove the cookies from the oven and let them cool on a wire rack before serving. Enjoy!
What to Serve with Homemade Chewy Gingersnap Cookies
- Hot drinks: These cookies go perfectly with coffee or tea. Try the usual black coffee or an English Breakfast tea with a splash of milk. It balances the sweetness of the cookies without overpowering them.
- Ice cream sandwiches: Yep, gingersnap cookies make a surprisingly good base for these treats. Try them with vanilla bean or pumpkin ice cream!
- With fruit and cheese: Arrange these chewy gingersnap cookies alongside sliced apples and a soft cheese like brie. It makes a fun little platter for a gathering or movie night.
Tips for Making the Best Chewy Gingersnap Cookies
- Add a pinch of black pepper: It might sound strange, but just a tiny bit of black pepper can deepen the spice and make the ginger pop more.
- Chill longer for thicker cookies: If you prefer thicker gingersnaps cookies, chill the dough for two hours or more. Try chilling it for 24 to 48 hours! The longer it chills, the less it spreads.
- Make cookie dough balls ahead: You can roll the dough into balls and freeze them on a baking sheet. Once solid, transfer them to a freezer bag. That way, you can bake off a few treats at a time whenever the craving hits.
Enjoy the comfort of homemade desserts all year round. These easy desserts include cakes, blondies, and cookies.
How to Store These Chewy Gingersnap Cookies
These gingersnap cookies can be stored in an airtight container at room temperature for up to five days. Just keep them away from heat and direct sunlight so they stay chewy.
If your kitchen runs warm or humid, it’s best to store them in the fridge.
Now, if you want to store them longer, go ahead and freeze them. Place them in a freezer-safe bag or container and they’ll keep well for up to three months.
Helpful Extras for Prepping and Serving Your Gingersnap Cookies
- Keep your gingersnap cookies chewy and fresh with a good airtight container. Look for stackable options if you’re baking big batches or planning to gift some.
- Let your cookies cool on a wire rack to help them set properly and prevent soggy bottoms. This is a must if you’re baking multiple batches and want to keep that irresistible chewy texture.
- Planning a kiddie party? Bake these chewy gingersnap cookies, set up an interactive activity, and watch the kids customize their cookies! Include a few squeeze bottles for icing, mini bowls of sprinkles, and child-safe butter knives for spreading frosting.
FAQs about Chewy Gingersnap Cookies
What makes a ginger cookie chewy?
Chewiness comes from the mix of shortening, molasses, and brown sugar in the dough. These ingredients add moisture and give the cookies that soft, bendy texture we love.
Why are my gingersnap cookies flat?
Flat cookies usually mean the dough was too warm or the baking soda wasn’t fresh. Chill the dough before baking to help them hold their shape and stay thick and chewy.
What are the spices in gingersnap cookies?
This recipe uses ground ginger, cinnamon, and cloves. They give the cookies that warm, spiced flavor that makes every bite feel cozy and festive.
This is the recipe for you if you’re preparing for a big get-together and want to make lots of cookies in one go. You can also wrap them up for gifting.
Use small treat bags or boxes, tie them with ribbon, and add handwritten tags. Four to six cookies per gift is usually enough. This way, you can stretch one batch to share with more people.
Craving more homemade sweets? You can explore these even as a newbie in the kitchen:
- Pumpkin Cinnamon Rolls
- Pumpkin Pancakes
- Sweet Potato Bites
- Chocolate Walnut Brownies
- Chocolate Mousse
Chewy Gingersnap Cookies
- Total Time: 1 hour 30 minutes
- Yield: 4 dozen cookies 1x
Description
Bake a batch of these chewy gingersnap cookies and fill your kitchen with the scent of warm spices. They’re soft, flavorful, and easy to make, even if you’re new to baking. Bonus: they hold up well in the freezer, too!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar, packed
- 1 cup granulated sugar, divided
- 1/2 cup molasses
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Cream the butter, shortening, brown sugar, and ½ cup of the granulated sugar in a large mixing bowl using a hand-held mixer.
- Mix in the molasses, then add the eggs and mix until combined.
- In a separate large bowl, whisk together the flour, baking soda, and spices.
- Add the dry ingredients to the wet ingredients and mix until fully incorporated. Once done, transfer the dough to the refrigerator and chill for an hour.
- While the dough chills, move the top oven rack to the center position and then, preheat the oven to 375°F. Line two large rimmed baking sheets with parchment paper or a baking mat and set aside.
- Remove the dough from the refrigerator and form into one-inch balls. Roll each ball in the remaining ½ cup of granulated sugar until fully coated.
- Place the dough balls on the prepared baking sheets, leaving about two inches between each one. Bake in the preheated oven for 8 to 11 minutes, or until the cookies are nicely browned and baked through.
- Remove the cookies from the oven and let them cool on a wire rack before serving. Enjoy!
Notes
- Use dark brown sugar instead of light if you want a richer, deeper molasses flavor. It also helps keep the cookies extra moist and chewy.
- Watch for crackly tops! The signature look of a great gingersnap is a crackled surface. You’ll know they’re baked perfectly when those little crinkles start to form as they cool.
- Category: Desserts, Snacks
