Chewy Gingersnap Cookies
Day 2 of 25 Days of Christmas brings you another easy treat. Are you craving the deliciousness of homemade Chewy Gingersnap Cookies? If so, you’re going to love this easy cookie recipe. These cookies just scream Christmas and are certain to be one of your favorite holiday treats. One of the first things most think of when baking for Christmas are cookies.
So many love the taste qand smell of Gingerbread at this time of year, so this brings it to you in a much easier form.
And if you’re a fan of cookies, don’t forget to check out our Walnut Chocolate Chunk Cookies as well. Another one of my favorite delicious cook recipes.
Chewy Gingersnap Cookies
If you love the taste of ginger, the flavor is strong with these cookies. Not only are they the perfect comfort cookie, but their chewy texture makes them irresistible as well.
What a fun way to start a new holiday tradition with the baking of these simple cookies. They’re certain to fill your heart and your tummy with joy.
Ingredients needed to make these Chewy Gingersnap Cookies
- ½ cup of unsalted butter, room temperature
- 1 cup of vegetable shortening
- 1 cup of brown sugar, packed
- 1 cup of granulated sugar, divided
- ½ cup of molasses
- 2 large eggs, room temperature
- 4½ cups of all-purpose flour
- 2 Tablespoons of ground ginger
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cloves
- ½ teaspoon of salt
How To Make Chewy Gingersnaps :
- 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 the top oven rack in the 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 preheated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
- Remove cookies from oven and cool on a wire rack before serving. Enjoy!
If you’re looking for a simple way to reheat and soften your ginger snap cookies, there is a simple trick that can make that happen.
Simply fill a small glass full of water and put it in the microwave with a couple of your cookies. Heat in 10-second intervals until the cookies are as soft as you want them to be.
It all depends on the ingredients that you’re using for your cookies. In this recipe, the use of the molasses and the brown sugar, along with the other additions, are what give these cookies that chewy texture and taste.
Make certain that you store these cookies in an airtight container so that they’re ready to be eaten and enjoyed while they’re still fresh and chewy.
Chewy Gingersnap Cookies
You're going to love the texture and taste of these chewy cookies!
Ingredients
- ½ cup of unsalted butter, room temperature
- 1 cup of vegetable shortening
- 1 cup of brown sugar, packed
- 1 cup of granulated sugar, divided
- ½ cup of molasses
- 2 large eggs, room temperature
- 4½ cups of all-purpose flour
- 2 Tablespoons of ground ginger
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cloves
- ½ teaspoon of salt
Instructions
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 the top oven rack in the 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 preheated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.
Remove cookies from oven and cool on a wire rack before serving. Enjoy!
More Cookie Recipes
- Taste of Cocoa in a Cookie
- Trader Joe’s Cookie Butter Cookies
- 25 Cookies and Treats in time for Christmas
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Happy Travels,
Rosemary
Rosemary these seem great for a hot cup of tea and a cool morning!
They are. I drink a lot more hot tea in the winter and always looking for a good snack.
On my list to make this year! pinned! laura
Hope you enjoy.
I love ginger so your ginger snap cookies have come at the right time! Thanks for all your great tips to help make my cookies a success. I’ve put these on my Christmas cookie baking list!
This is one of those which add to your traditional sugar cookies.
Gingersnaps are one of my favorite cookies! These look amazing! xo
So great for anytime. Hope you enjoy.
I love ginger snap cookies! I can not pass them up. Your recipe looks divine!
So much easier than making regular gingerbread.
These sound so delicious! I have pinned it in case I get a chance to try them.
These are great all year long.
One of my ABSOLUTE FAVORITE types of cookies! These are definitely going to be baking in my kitchen this month. Thanks so much for sharing, Ali.
These are something I love to make and give.