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platter of gingersnaps
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Chewy Gingersnap Cookies

The ultimate gingersnap cookie! Soft and chewy on the inside, slightly crisp and sweet on the outside. A perfect cookie for Santa Claus, too!
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Canadian, German
Keyword: chewy, chocolate cherry shortbread cookies, christmas, gingersnap, holiday
Servings: 3 dozen

Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup granulated sugar for rolling cookies in
  • ¼ cup dark/cooking molasses
  • 1 lg egg, room temperature
  • ½ heaping cup crystallized ginger pieces, chopped small if necessary

Instructions

  • Preheat the oven to 375°F
  • Sift dry ingredients together in bowl. Set aside.
  • In large bowl, mix butter and sugar until light and creamy. Stir in molasses and egg.
  • Add dry ingredients to wet mixture. Mix well. Stir in ginger pieces
  • Chill dough for 1 hour in the refrigerator.
  • Form dough into 1" balls, using a spoon or small ice cream scoop.
  • Roll balls in ½ cup granulated sugar. Place on parchment-lined baking sheets, spacing 2" apart.
  • Bake cookies for 8-10 minutes. Cookies should be golden brown on the bottom, but still slightly soft.
  • Cool cookies for a few minutes on baking sheet before removing to cooling rack. Cookies will sink slightly to create a crinkled look as they cool.
  • Enjoy!