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! 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

• Shortening
• Sugar
• Dark molasses
• Egg
• All-purpose flour
• Baking soda
• Cinnamon
• Ground ginger
• Ground cloves
• Salt

Equipment needed

Large mixing bowl
Cookie scoop
Cookie sheet
Silicone baking mats
Hand mixer
Cooling rack

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 these 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.

Whats the difference between ginger snap and gingerbread cookies?

Gingersnaps are just a variation of gingerbread. Gingerbread is more cake-like.

More holiday cookies!

• Caramel Pecan Oatmeal Cookies
• Oreo Dipped Christmas Cookies
• M&M Cookie Bars
• 3 Ingredient Peanut Butter Cookies
• Avalanche Cookie (No-Bake)
• Old Fashioned Snowball Cookies

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Ginger Snap Cookies

Wendie

Soft and chewy ginger snap cookies will make the perfect treat this holiday season.

4.37 from 33 votes

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 153 kcal

Ingredients

  

1x2x3x

• 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 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 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.

Notes

Store in an airtight container for 5 days.

Nutrition

Serving: 1gCalories: 153kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 250mgSugar: 14g

Keyword cookies, ginger snap

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