The cold and snow are upon us and there is nothing better than a mug of homemade hot chocolate and some gingersnaps after doing the evening barn chores.
Dipping a few old fashioned chewy gingersnap cookies into the hot chocolate and enjoying the sweet yet spice-filled bite, at that moment, makes me think there is no better evening snack out there. Let’s not forget that these ginger cookies, mixed with shortbread cookies, thumbprint cookies and some traditional chocolate chip cookies make up the perfect holiday season cookie platter. If you are looking for some delicious dessert recipes, I have shared many of our family favorite cookie recipes in my cookbook, including this gingersnap cookie recipe.
Ingredients
Sugar – You will want to use regular white sugar for this recipe. The sugar will be used for rolling the cookie dough balls prior to baking them.
Butter – It is very important to make sure your butter is at room temperature. This allows the butter to cream together with the brown sugar easier. This will result in a fluffier and not as dense cookie.
Brown Sugar – Dark brown sugar is made by mixing molasses and granulated sugar together. The brown sugar will add both a rich and nutty flavor to the ginger snap cookies.
Egg – Adding an egg to the dough will supply the dough with more structure and stability.
Molasses – We use dark molasses for these cookies. The molasses will give the cookies a sweet yet spicy taste. Some people will get a sweet caramel-like taste from molasses while others will say that molasses is more spicy.
Flour – For this recipe, I recommend using all-purpose flour. You can substitute with other flours, but keep in mind your cookies may be more dense.
Baking Soda – Baking soda is the ingredient that allows the cookies to rise, resulting in a soft, chewy cookie.
Cinnamon – Cinnamon is the spice that makes these soft gingersnap cookies warm and savory on these cold winter days.
Ginger – Ginger is the last spice needed for the warm flavor of the cookies. It provides a warm yet spicy taste. I have always used grounded ginger, never fresh ginger.
Step – by – Step Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Mix the room temperature butter, brown sugar, and egg in a large bowl or in a stand mixer fitted with the paddle attachment. Beat well until creamed together.
Stir in molasses and then add the dry ingredients – flour, baking soda, and spices.
Shape dough into balls. Put 1/3 cup of sugar on a plate and roll the cookie balls in sugar. Place on the prepared baking sheet 2 inches apart.
Bake for 12-14 minutes, just until the tops crack. Cool on a wire rack.
Old Fashioned Chewy Gingersnap Cookies
Ingredients
- 1/3 cup sugar for rolling
- 3/4 cup butter
- 1 cup brown sugar
- 1 egg
- 1/4 cup dark molasses
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
Instructions
- Preheat the oven to 350°F.
- Prepare 2 baking sheets by either greasing them or lining them with parchment paper.
- Mix butter, brown sugar, and egg in a large bowl. Beat well.
- Stir in molasses, flour, baking soda, and spices.
- Shape dough into balls. Put 1/3 cup of sugar on a plate and roll balls in sugar. Place on an ungreased cookie sheet 2 inches apart.
- Bake for 12-14 minutes, just until the tops crack. Cool on wire racks.
Notes
Nutrition
Storage
The perfect gingersnap cookies will store in an airtight container for up to 4 days on the counter, 10 days in the fridge, or 3 months in the freezer. If you choose to freeze the baked cookies, to thaw them, you will want to let them soften in the fridge for 24 hours them place them on the counter so they can come to room temperature.
FAQ’s and Troubleshooting Tips
- Are gingersnap cookies the same as ginger biscuits?
- Yes, gingersnaps are also referred to as ginger nuts, ginger biscuits, and ginger snaps.
- Why are my gingersnap cookies hard?
- If your gingersnap cookies are too hard, it is most likely that they were overcooked. It is very important to follow the baking time of no longer than 12-14 minutes if you are looking for those perfectly chewy gingersnaps.
- Why are my gingersnap cookies flat?
- Gingersnap cookies can be flat as a result of too much sugar or butter in the batter or too much liquid. As the dough balls heat, the butter and the sugar will melt, causing the cookies to flatten and spread.
- How do I make my cookies perfectly round?
- As soon as your cookies are taken out of the oven, place a glass upside down over the cookie and move it in a circular motion to evenly round your cookies and make the perfect cookie.
These Old Fashioned Chewy Gingersnap Cookies are not just a classic Christmas cookie recipe, but perfect for any time of year. They are easy to make and take little time. I hope you give them a try and share your creations with me—tag me on Instagram @LittleMountainRanch so I can see your beautiful plates of your favorite cookies! Don’t forget to sign up for my newsletter for more great recipes and homesteading tips, too!
