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5 from 1 vote

Ginger Snap Cookies

The spices, the molasses, a chewy center with that crunchy sugar coating. There's nothing quite like Chewy Gingersnap Cookies! This festive favorite is easy to make, and never lasts long on the counter.
Prep Time10 minutes
Cook Time10 minutes
Fridge2 hours
Total Time2 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: baking, christmas, cookies, festive, ginger, spices
Servings: 24 cookies
Calories: 147kcal
Author: Nicole Beaulieu

Ingredients

  • 3/4 cup butter unsalted, room temperature
  • 1/3 cup sugar granulated
  • 1/2 cup brown sugar packed
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour all-purpose
  • 1 tsp baking powder
  • 1 tsp baking soda*
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp salt or to taste

Sugar coating

  • 1/2 cup sugar granulated

Instructions

  • Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat until smooth. Add the egg and molasses, then beat until creamed and well combined, 2-3 minutes.
  • Stir the flour, baking powder, baking soda, spices, and salt together in a medium-sized mixing bowl. Add the dry mixture to the large bowl with the wet ingredients.
  • Beat just until you can no longer see any flour. Use a spatula to scrape down the sides. Cover the bowl with plastic wrap and transfer to the fridge for at least 2 hours.
  • Preheat the oven to 375F and line two baking sheets with parchment paper. Take the dough out of the fridge, and roll into 1-2 tablespoon-sized balls (depending on how large you want your cookies). Roll the balls through the sugar to coat them completely.
  • Place the balls on the baking sheets with a good 2 inches of space between each. Bake for 10-12 minutes, or until the surface begins to crack and the edges barely darken. Allow the cookies to cool on the pan for 5 minutes before carefully transferring to a wire rack to cool completely.

Notes

*You can use 2 tsp of baking powder and leave the baking soda out. This will result in fluffier, softer cookies. 
I love these cookies, even more, the next day than straight out of the oven. Fresh, they are a bit crisp around the edges. The next day, they are perfectly chewy all the way around.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 92mg | Fiber: 1g | Sugar: 14g | Vitamin A: 187IU | Calcium: 23mg | Iron: 1mg