Chewy Ginger Snap Cookies
Chewy Ginger snap cookies are full of the flavor of molasses, ginger, cinnamon, and clove. The perfect holiday cookie, with just the right amount of crunch and chew!
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Crisp on the edges with a soft and chewy center. Seriously one of the best holiday cookie recipes ever, spiced with warm winter spices that’s hard to resist.
These cookies smell amazing as they bake. Warm spices and molasses will fill your house with holiday cheer! My Pumpkin Crinkle Cookies are another favorite holiday cookie that smells amazing as it bakes. They're perfect for a holiday cookie exchange this time of year or just snuggled up with a hot cup of coffee or apple cider.
Why This Recipe Works
The combination of warm spices like ginger, cinnamon, and cloves gives these cookies a rich, spicy, and festive flavor. Ginger Snap cookies use pantry staples like flour, sugar, spices, and molasses, making them accessible and budget-friendly. Try them with a hot cup of coffee or tea, so good!
What do ginger snaps taste like?
Ginger snaps have a bold, rich flavor with a delightful mix of spice, sweetness, and warmth. The combination of flavors is nostalgic and reminiscent of holiday treats, making them taste like the essence of winter and celebration.
Overall, ginger snaps are a perfect balance of sweet, spicy, and warm flavors with a satisfying crunch that keeps you coming back for more!
Recipe Tips
- I used a 2-inch cookie scoop
- rolling the balls into granulated sugar giving them those crackly tops.
- Gingersnaps will spread while baking, so make sure not to overcrowd the pan.
They typically got their name because these cookies are very crispy and make a snap sound when broken in half. I prefer to have a nice chewy center with crispy edges.
Yes, just put the baked cookies in a freezable container or freezer bag and freeze for up to 3 months. Or freeze the dough for fresh-baked cookies.
Gingersnaps are just a variation of gingerbread. Gingerbread is more cake-like.
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Ginger Snap Cookies
Ingredients
- ¾ cup shortening
- 1 cup granulated sugar
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 3 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1/3 granulated cup sugar for rolling
Instructions
- Preheat oven to 350 degrees line a baking sheet with parchment paper or a silicone mat.
- In a large bowl add shortening, and sugar, and using a hand mixer mix until combined. Add in molasses and eggs and mix.
- In a medium bowl add flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
- Add the extra 1/3 cup of sugar to a bowl.
- Using a spoon or cookie scoop roll the batter into balls and roll into the sugar and place the balls onto the baking sheet.
- Bake 12-14 minutes, let cool 2-3 minutes then remove to a cooling rack.
Aww I love that Andrea! So happy you enjoyed them 🙂
oh my Wendie, these are awesome! I used to make molasses cookies with my mom, as a kid, and these are so reminiscent of that time. Thank you!
I have only made these using shortening. Now you can use butter but it may change the texture a bit.
For ginger snap cookies,. What is substitute for shortening??