Soft and these Best Chewy Gingersnap Cookies like grandma used to make. Infused with cinnamon and molasses, these Old-Fashioned cookies are sure to please.
Your favorite Old-Fashioned Chewy Gingersnap Cookies
Just like Pfeffernusse Spiced Cookies with Powdered Sugar, these Chewy Gingersnap Cookies are some of my favorites.
Lately, I’ve been on a kick with baking cookies. Honestly, I love baking cookies. Every time I bake a new batch or Gingersnap Cookies or even Chocolate Chip Cookies, I wind up learning more and more with every batch I make.
Soft, chewy and simple, you can’t go wrong with these puffy Gingersnap cookies. These cookies are some of my favorites to share with neighbors and family around the holidays.
I especially love the sugary top on the trademark crinkly top of the cookies. The cookies are so thick, soft and puffy they are incredibly chewy.
Gingersnap cookies flavor comes from the cinnamon, ginger, cloves and brown sugar. When I first made Gingersnap cookies, I wondered about the cloves in the recipe. But they add that unusual old-fashioned taste to bring out the ginger in the recipe. Trust me, you’ll love it!
How to get the Chewy Gingersnap Cookies
The combination of the ingredients aid in the chewy texture of the Gingersnap Cookie.
White and Brown Sugar - By combining both white and brown sugar, this makes that amazing chewy texture.
Molasses - Molasses is that bonus flavor. By adding molasses, it helps to add that outside crispiness.
Shortening - I love using shortening in cookie recipes because this creates that soft cookie like texture.
How to get a Sugary top on Gingersnap Cookies
I like to roll my gingersnaps with granulated sugar before placing them on the baking sheet. Want a thicker sugary exterior? Try using Granulated Crystallized Sugar.
By rolling them in sugar prior to baking, it gives you that contrasting texture of a crispy exterior and soft chewy inside.
Don’t want to roll them in sugar? No problem. The combination of the ginger, cinnamon and cloves give you the flavor for a soft fluffy cookie without the sugar on top.
Tips for making the Perfect Gingersnap Cookie
Making gingersnap cookies is easy and straightforward, but here are a few extra tips and tricks to get a fluffier cookie.
1. Chill the dough before rolling the balls. I usually make the dough the night before and create the cookie rolls the next day.
2. Use a cold baking sheet when placing the cookies on the baking sheet. Let your baking sheet cool in between bakes.
3. Are your cookies coming out flat? Try adding a couple extra tablespoons of flour to your dough.
What do I need to make Gingersnap Cookies?
Kitchenaid Mixer - I love mixing doughs with my KitchenAid mixer. It makes kneading the dough so much easier.
Medium Cookie Scooper - A medium cookie scoop will give you a uniform and consistent, perfect fluffy cookie.
Half Sheet Cookie Baking Pans - By using a 13” X 18” baking sheet and allowing it to cool between bakes, you’ll have the soft cookies.
Ingredients Needed for Cookies:
- Unsalted butter, room temperature
- Vegetable shortening
- Brown sugar, packed
- Granulated sugar, divided
- Large eggs, room temperature
- All-purpose flour
- ground ginger
- Baking soda
- Ground cinnamon
- Ground cloves
Directions for Baking:
Cream butter, shortening , brown sugar and ½ the granulated sugar in a large mixing bowl.
Stir in the molasses. Then add the eggs mixing everything together.
In a seperate bowl mix the dry ingredients. Mix flour, baking soda and all the spices. Once mixed slowly add to the dry ingredients.
Pro Tip: Chill for at least an hour before using dough. Preferably chill overnight for best use.
After removing dough from the refrigerator use your medium cookie scoop and roll balls into remaining granulated sugar mixture.
Place onto a baking sheet leaving 2 inches apart to allow for the cookie to spread and fluff up.
After baking let cookies cool and enjoy!
Free Printable Chewy Gingersnap Cookie Recipe
- 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
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 Silpat® 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.
Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 83mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g