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! We may earn a small commission for purchases made through links in this post. Read our disclosure policy here
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 is another favorite holiday cookie that smells amazing as it bakes. Perfect for a holiday cookie exchange this time of year or just snuggled up with a hot cup of coffee or apple cider.
Let's take a quick look at the ingredient
• Dark molasses
• All-purpose flour
• Baking soda
• Ground ginger
• Ground cloves
Tips for making ginger snap cookies.
1. I use a 2-inch cookie scoop, then roll the dough in the palms of your hands to form balls. .
2. Rolling the balls of dough in granulated sugar helps give them those crackly tops.
3. Ginger snaps will spread out while baking, so make sure to spread the dough balls out and don't crowd the baking sheet.
4. Dont overbake.
Why are they called ginger snaps?
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.
Can you freeze ginger snap cookies?
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.
How to store ginger snap cookies
Place in an airtight container for up to 5 days.
What’s the difference between ginger snaps and gingerbread cookies?
Gingersnaps are just a variation of gingerbread. Gingerbread is more cake-like.
More holiday cookies!
- 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
- Preheat oven to 350 degrees
- In a large bowl add shortening, sugar, and using a hand mixer mix until combined. Add in molasses and eggs and mix just until combined.
- In a medium bowl add flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined. Add the dry ingredients to the wet ingredients and mix until combined.
- Add the extra 1/3 cup sugar to a bowl.
- Using a spoon or cookie scoop roll batter into balls and roll into the sugar and place balls onto the baking sheet.
- Bake 12-14 minutes, let cool 2-3 minutes then remove to a cooling rack.
Store in an airtight container for 5 days.
Amount Per Serving Calories 153Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 250mgCarbohydrates 22gFiber 0gSugar 14gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.