Chewy Gingersnap Cookies
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Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!
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 molasses cookies and salted caramel ginger macarons, they’re so good!
Growing up I would look forward to my godmother’s old-fashioned gingersnap 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.
Chewy ginger cookies
There are a couple of 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 ¼ 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. I’ve used it in classic snickerdoodle cookies and the results were phenomenal.
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 reminds 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.
I’ll never stop making these chewy gingersnap cookies loaded with ginger, cinnamon, and molasses. They’ll remain close to my heart.
More holiday cookie recipes you’ll love
- Best-Tasting Sugar Cookie Icing Recipe
- White Chocolate Peppermint Cookies
- Cranberry White Chocolate Oatmeal Cookies
Chewy Gingersnap Cookies
Ingredients
- ¾ cup (153 g) vegetable shortening, at room temperature
- ⅓ cup (66 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1 large egg
- ¼ cup (84 g) unsulphured molasses
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup (50 g) granulated sugar, for rolling
Instructions
- In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.
- 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.
- Preheat the oven to 375ºF degrees. Roll the dough into 1-tablespon 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.
- Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The cookies will remain fresh for 1 week stored in an airtight container at room temperature.
- 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.
- Baked cookies can be frozen for up to 3 months.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Just wanted to say these cookies are awesome! I love that they are chewy. I’ve made them for 2 Christmases now and they are my favorites, for sure. The only downside is you literally use every measuring tool, so clean up is a pain, but these cookies are so worth it!!
I usually roll half a batch in green decorative sugar, and half a batch in red decorative sugar. Makes them a little more festive.
Thanks for the great recipe!!
Hi Jen,
I was wondering if you’ve ever made these with butter instead of shortening. Would it be a 1:1 ratio? And if you did make them, how did they turn out?
You can use butter but keep in mind that butter contains more water content. This will make the cookies spread more and the texture won’t be the same as with using shortening.
make chewy toll house cookies with Crisco shortening and they are the best ! Interesting to know the science behind the difference.
Use butter flavored shortening
If you have it, sure.
Why do you chill the dough for at least 2 hours?
This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
Great recipe. Came out perfect!
Thanks, Beverly! I’m glad you enjoyed the cookies.
Delicious! Just like I remember my Grammas…maybe even better!
Nice crunch on the outside with a soft chewy inside. Hard to stop at just one.
Thanks, Debi! I’m thrilled that you enjoyed the cookies so much!
Delicious! Just like I remember my Grammas…maybe even better!
Nice crunch on the outside with a soft chewy inside. Hard to stop at just one.
Thanks for making the cookies and sharing your feedback! Happy to hear they came out great!
These were super easy and here is the trick for soft and chewy. Balls, those cookies I left as round balls were just as pictured and promised, cracks, chewy,soft and delish. When I pressed them down even, even a little bit you get a hard version, still taste good but requires milk or hot drink IMO. Thank you for a simple and tasty cookie.
Thanks for making the cookies and sharing your feedback! Happy to hear they came out great!
ok so I actually made these with earthbalance coconut spread instead and it was delicious. thanks!
ok so I actually made these with earthbalance coconut spread instead and it was delicious. thanks!