Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!

A stack of chewy gingersnap cookies on a white counter with a blue cloth napkin in the background.

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OLD-FASHIONED CHEWY GINGERSNAP COOKIES

Gingersnaps are one of my favorite cookies to make around the holidays. Every year I whip up a batch and ship them off to family. You really can’t go wrong with a ginger cookie. Like with these salted caramel ginger macarons and double ginger molasses cookies, they’re so good!

Growing up I would look forward to my godmother’s old-fashioned ginger snap cookies. They were the absolute best!

She would bake them every year for the holidays. Sometimes she’d wait for me to visit and we’d make them together. I always enjoyed spending time in the kitchen with her.

I’ve made her recipe countless times over the years and it never fails to bring back sweet childhood memories. The soft chewy texture is exactly what I love most when it comes to cookies and these chewy gingersnaps are exactly that.

They are flavored with molasses, cinnamon, ginger, cloves, and brown sugar. The spices are perfectly balanced.

A close up view of chewy gingersnap cookies with crackly tops on a pieces of brown parchment paper.

CHEWY GINGER COOKIES

There are a couple factors that aid the chewy texture of today’s cookies. A combination of white and brown sugar is used and we all know brown sugar is amazing for creating a chewy texture.

It also adds more molasses flavor which is a bonus. The white sugar isn’t moist like brown sugar so adding some of that helps create a crispness on the outside of the cookie.

Molasses is also a culprit in the chewy factor. I used 1/4 of a cup which is just enough liquid to make the cookies spread a bit.

Shortening! My beloved shortening. I am known for adding shortening to my cookie recipes to help keep them soft. However, it works a bit differently in today’s cookies. Yes, they are still soft in the center but the shortening works with molasses to create chewiness.

I roll my gingersnaps in granulated sugar before baking. This will add to the crispiness of the exterior but does nothing for the soft, chewy center. I’m all for contrasting textures but you can skip the sugar rolling if you want. Or you can roll them in coarse sugar for more of a crunch!

The great thing about these cookies is they retain their chewy texture for several days so they perfect for giving away as holiday gifts.

The outer appearance of today’s chewy gingersnap cookies remind me a lot of crackle cookies. The cracking happens during baking. The cookies will puff up then begin to spread which results in a crackly top.

A close up view of chewy gingersnap cookies broken in half on a pieces of brown parchment paper.

I’ll never stop making these chewy gingersnap cookies loaded with ginger, cinnamon, and molasses. They’ll remain close to my heart.

TO SEE HOW TO MAKE THIS CHEWY GINGERSNAP COOKIES RECIPE, WATCH THE SHORT VIDEO BELOW:

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Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves.
4.8 from 5 votes
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Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 2 hours 26 minutes
Yields 36 cookies
Calories 79 kcal
Author Jen Sobjack

Ingredients

  • 3/4 cup vegetable shortening
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1/4 cup unsulfered molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for rolling

Instructions

  1. In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.

  2. In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for at least 2 hours.

  3. Preheat the oven to 375ºF degrees. Roll the dough into 1 Tbs sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes.

  4. Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

Make ahead tip

  1. The cookies will remain fresh for 1 week stored in an airtight container at room temperature.

  2. The cookie dough can be made up to 3 days in advance. Cover tightly and store in the refrigerator. Bring to room temperature and continue the recipe instructions.

  3. Baked cookies can be frozen for up to 3 months. 

  4. Cookie dough can be rolled into balls and frozen for up to 3 months. Roll frozen dough balls in sugar and bake as directed. You may need to add an additional minute or two to the bake time.

© BAKED BY AN INTROVERT. All images & content are copyright protected. Please do not use any images without permission. If you want to republish this recipe, re-write the recipe in your own words or link back to this post for the recipe.

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