Chewy Gingersnap Cookies
Buttery, chewy-centered, sugar-crackled on the outside—these cozy gingersnap cookies blend bold spices with rich molasses for a nostalgic treat. Perfectly spiced and freezer-friendly, their chewy crinkle tops and just-sweet-enough insides make the dream coffee companion — or afternoon snack!
24
cookies
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour fluffed and spooned
- 2 tsp ground ginger freshly opened for best flavor
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) ground cloves
- 1/4 tsp (0.25 tsp) ground nutmeg
Wet Ingredients
- 3/4 cup (170 g) unsalted butter softened to room temperature
- 1/2 cup (100 g) granulated sugar plus extra for rolling
- 1/2 cup (110 g) light or dark brown sugar packed
- 1/4 cup (80 g) unsulphured molasses
- 1 large egg room temperature
- 1 tsp vanilla extract
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
- Wire rack
- Cookie Scoop
Instructions
- In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, salt, cloves, and nutmeg. Set aside.
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together with an electric mixer until light and fluffy (2–3 minutes).
- Add molasses, egg, and vanilla extract; mix until smooth and well combined. Scrape down the sides as needed.
- With a spoon or spatula, add the dry ingredients to the wet and gently stir just until combined. The dough will be dense and a bit sticky.
- Cover and chill the dough in the refrigerator for 30–60 minutes, until firm enough to handle.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop dough and roll into 1-inch balls. Roll each ball in extra granulated sugar to coat.
- Place dough balls at least 2 inches apart on prepared baking sheets. Bake for 10–12 minutes for chewy cookies or up to 14 minutes for crispier edges.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage: Store cookies at room temperature in an airtight container for up to 5 days, or freeze (layered with parchment) for up to 2 months.
Freezer option: Freeze unbaked dough balls after rolling in sugar. Bake straight from frozen, adding 1–2 minutes to the bake time.
Variations: Add 1/4 cup chopped candied ginger for extra zing, try a handful of dark chocolate chips, or swap coconut sugar for a richer taste. For gluten-free, use a 1:1 GF flour blend with xanthan gum.
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 65mg | Sugar: 10g | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.7mg