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Gingersnaps cookies are a holiday classic and making the classic crisp cookie into a soft and chewy delight makes these cookies even more delicious.
Soft and Chewy
Super crisp cookies taste delicious dipped in milk, but I would rather have a soft and chewy cookie that you can really sink your teeth into. There’s something comforting about having a cookie that soft to eat.
These cookies are perfect for those that enjoy soft and chewy cookies. Every bite of these cookies have are just that as well as have the traditional molasses flavor of their crunchy counterpart.
Traditional Christmas Cookie
Gingersnaps are perfect for the holiday season and they make great gifts to give to loved ones and friends.
These cookies are also easy to make and take to any potluck or Christmas party.
Another tasty treat for the holidays is these Pumpkin Gingerbread Cupcakes. Perfect for Thanksgiving or Christmas, they have the warm and comforting Fall and Winter flavors.
RELATED: Monster Cookies (Gluten & Nut Free)
Making Chewy Gingersnap Cookies
It’s easy to make these cookies all the same size by using a cookie scoop. By using this awesome kitchen tool, it makes the cookies the same size, every time.
When rolling out these cookies, they should be rolled into 1 inch balls and then rolled into sugar before being placed on the cookie sheet. Using a small cookie scoop will achieve one inch balls. Simply scoop the dough out, roll between the palms of your hands, roll into the sugar and bake.
To add a little something extra to these gingersnap cookies, once they’re done baking sprinkle additional sugar on top of them. Allow them to cool for about 5 minutes before moving them to a wire cooling rack to cool completely.
Gifting Gingersnap Cookies
- Beat together the softened butter, granulated sugar, and brown sugar.
- Beat in the molasses and add the egg.
- Add in the ginger, cinnamon, cloves, salt, baking powder, and baking soda.
- Beat to mix.
- Add the flour and beat until dough forms.
- Work the dough into a ball (with hands if necessary), cover, and chill in the refrigerator for about 1 1/2 to 2 hours.
- Preheat the oven to 375°
- Roll into 1 inch balls and roll in the additional sugar.
- Place on ungreased or silicone lined cookie sheet and bake for 9-11 minutes.
- Allow the cookies to cool for 5 minutes before moving them to a cooling rack.
- If desired, sprinkle additional sugar on tops of cookies.
- Store in an airtight container.
Chilling the cookie dough in the refrigerator prevents the cookies from spreading while baking.
Did you make this recipe?
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