These Chewy Gingersnap Cookies taste just like Christmas! They are easy to make, require NO chilling and are always a favorite for holiday baking.
All things ginger – is there anything better for the holiday season?!
I guess by now you’ve figured out that I don’t go all-out crazy and make outrageously novel Christmas concoctions… What can I say, I love the classics!
We’re a bit behind with Christmas this year. I usually get extremely excited in October already, but this year I had a lot on my plate during fall, so we don’t even have a tree up yet…
But luckily, that doesn’t mean I haven’t been baking 🙂
So, to address one question all of us have right away…
Are molasses cookies the same as gingersnaps?
I mean, they have the same color, they have similar ingredients, they have similar flavors… So what’s the deal?
Actually, Soft Molasses Cookies are bigger and softer (as their name suggests) and Gingersnaps are usually thinner and have a bit of a snap to them.
Apparently there’s also totally dry, dunk-in-your-tea style gingersnaps, but here we’re making chewy gingersnaps, because I just so happen to believe they’re the best 😉
How to make Chewy Gingersnap Cookies:
These are so simple to make!
- combine the dry ingredients and cream the wet ingredients separately
- stir both together to make a dough, shape small balls and roll them in sugar
- bake until crackly and amazing – dipping them in white chocolate is totally optional!
Here are my favorite tips for the best-ever gingersnaps:
Can you make Gingersnaps without molasses?
Yes, you technically can, but they will not have the same traditional taste or color.
Instead of molasses, you can use a dark, thick, runny honey.
Do you have to chill gingersnap cookie dough?
No, you really don’t (seriously).
The gingersnaps are supposed to spread out in the oven, so the dough needs no chilling at all. How’s that for quick and easy 🙂
How long do you bake Gingersnap cookies?
This depends on how crispy you want them to be!
They need about 10-12 minutes for a crispy outside and a chewy inside, but if you want them crispier you can bake them closer to 15 minutes.
How do you make chewy Gingersnaps?
Here are a few tips to make the chewiest gingersnaps:
- do not overbeat the cookie dough
- bake the cookies on room temperature baking sheets (NOT on chilled ones)
- right as the cookies come out of the oven, gently press them down a little with the bottom of a drinking glass – this will keep them from turning out too cake and squash them a bit, yielding a thinner cookie with an amazingly fudgy interior!
How to store Gingersnap Cookies:
How long do gingersnaps last?
- on the counter: in an airtight container for up to a week
- in the freezer: in a single layer (or separated by wax paper) in a freezer-friendly container for up to 3 months
Can you freeze the cookie dough?
Yes, you can freeze the dough.
To freeze the dough: Roll into balls (do not dip into sugar!) and freeze on lined baking sheets for 2 hours or until firm, then transfer to freezer bags and freeze for up to 2 months. To bake, let the cookie balls sit on a plate on the counter for 30 minutes. Dip in sugar and bake as directed in the recipe.
More delicious Christmas cookies:
Get the printable recipe here:
Chewy Gingersnap Cookies
made it? tap the stars to add your rating!Ingredients
For the dough:
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup molasses
For rolling:
- 1/3 cup sugar
Instructions
- Preheat oven to 350°F. Have 2 ungreased baking sheets ready.
- Place flour, spices, baking soda and salt in a medium bowl and mix well. Set aside.
- Place butter and both sugars in a large mixing bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat until incorporated (do not overbeat or cookies will puff up too much).
- Stir flour mixture into beaten mixture. Shape into tablespoon-sized balls. Place 1/2 cup of sugar in a medium bowl. Dip the dough balls into the sugar and place on the baking sheets, 2.5 inches apart.
- Bake for 10-12 minutes, or until lightly browned. Do not overbake, cookies will still feel soft when they come out of the oven. If they puffed up to much, you can carefully push them down with the back of a drinking glass while hot (this will give you a chewier cookie).
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dip the cooled cookies in melted white chocolate chips, if you like.
Lauren says
Family loved them!! will make them again this weekend, ty for the recipe!
Nora says
Lauren, so happy to hear this! Hope they’re a hit again the second time around!