Desserts, Recipes

Chewy Gingersnap Cookies Recipe

Chewy Gingersnap Cookies are the perfect holiday cookie! This recipe is perfect for pairing with coffee or hot chocolate.

Chewy Gingersnap Cookies on Rectangular Serving Platter

Gingersnap cookies bring back a lot of memories from my childhood. Christmas was the only time the cookies would be on store shelves and since my mom isn’t a fan of ginger, she didn’t bake these. She’d buy me the cookies that came in a brown paper bag and they were often crunchier than I liked. Now I make my own — and they don’t last long in our house!

Tips for Making Soft, Chewy Gingersnap Cookies

  • Let your butter come to room-temp. The texture of the cookie dough will be a lot smoother!
  • Cream the butter, shortening, brown sugar, and white sugar for several minutes. This improves the cookie texture, too.
  • Use lighter-colored cookie sheets. The bottom of the cookies tend to burn on darker-colored sheets. I like using my USA Pan Bakeware Cookie Sheet because it easily releases the cookies and creates minimal clean-up. These silicone baking mats are also great to use!
  • Use a cookie scoop for consistently-sized cookies.
  • Chill the dough. Do not skip this step! It’s a critical part of creating perfect chewy gingersnap cookies!

Ingredients You’ll Need:

  • Unsalted Butter, room tempterature
  • Vegetable Shortening (or butter)
  • Brown Sugar
  • Granulated Sugar
  • Molasses
  • Eggs
  • All-Purpose Flour
  • Ground Ginger
  • Baking Soda
  • Ground Cinnamon
  • Ground Cloves
  • Salt

How to Make Chewy Gingersnap Cookies:

Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.

Mix in the molasses, and then add the eggs and mix to combine.

In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.

While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.

Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.

Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.

Remove cookies from oven and cool on wire rack before serving. Enjoy!

Try More Cookie Recipes

Chewy Gingersnap Cookies

Chewy Gingersnap Cookies

Yield: 4 Dozen Cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 1 hour 28 minutes

Chewy Gingersnap Cookies are the perfect holiday cookie! This recipe is perfect for pairing with coffee or hot chocolate.

Ingredients

  • ½ c. unsalted butter, room temperature
  • 1 c. vegetable shortening
  • 1 c. brown sugar, packed
  • 1 c. granulated sugar, divided
  • ½ c. molasses
  • 2 large eggs, room temperature
  • 4½ c. all-purpose flour
  • 2 T. ground ginger
  • 2 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. ground cloves
  • ½ t. salt

Instructions

1. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.

2. Mix in the molasses, and then add the eggs and mix to combine.

3. In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.

4. While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a silicone baking mat and set aside.

5. Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.

6. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.

7.    Remove cookies from oven and cool on wire rack before serving. Enjoy!



Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 83mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g

This data was provided and calculated by Nutritionix on 12/11/2019

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