Soft and Chewy Gingersnap Cookies

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

Do you love the taste of gingersnaps but hate the hard, crunchy texture? Well, this Soft and Chewy Gingersnap Cookies recipe is perfect for you!

These cookies are soft, chewy, and full of delicious ginger flavor. They’re perfect for Christmastime get-togethers or as a special treat for your family.

So why not add this recipe to your list of Christmas goodies and enjoy some delicious cookies this holiday season! You won’t be disappointed!

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!
A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

Tips for the BEST Gingersnap Cookies

  • Use room temperature eggs, butter, and shortening for the softest cookies.
  • Be sure to spoon and level your flour carefully to avoid dense cookies. Sift your flour for best results.
  • Don’t skip chilling your dough! Otherwise your cookies will spread, and won’t be as soft.
  • Only bake one batch at a time.
  • Bake until they are done to your preference.

How to Store Gingersnap Cookies

To store, place in an air-tight container and store on the counter or in your pantry or cold-cellar for 2-3 weeks. They do not need to be refrigerated.

You can also flash freeze these, then transfer to a freezer bag and they will keep for up to 6 months.

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

About the Ingredients for Chewy Gingersnap Cookies

Butter – I recommend unsalted butter. If all you have is salted, omit the added salt from the frosting.

Vegetable Shortening – Helps the cookies puff up. No substitutes. Shortening is 100% fat and unlike oil will create nice little pockets of fat that make the cookies puff up.

Sugar – Use packed brown sugar and white sugar as it’ll create a deeper flavour than just white alone.

Molasses – Use Fancy molasses for these cookies.

Eggs Bring to room temperature before baking with eggs if possible. They mix better and the cookies will rise better.

All-purpose flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake. 

Spices – We combine ground ginger, ground cinnamon, and ground cloves. You can use all-spice in place of the cloves, if desired.

Salt: Balances out the flavor of the cookie batter. 

Baking Soda – Make sure it is fresh or at least still active so that the cookies rise properly.

Looking for More Easy Christmas Recipes?

Check out some of my favourite recipes for Christmas!

This is a simple, quick and delicious mulled white wine recipe. It’s spiced warmth is perfect for cold winter nights and holiday parties!

Learn how to make baked brie with cranberries and walnuts, it’s the perfect holiday party appetizer. It’s quick, fancy, and tastes delicious!

Spiced Cranberry Spritzer is a festive drink with cranberry, orange, and cinnamon. Add vodka for an adults-only treat, or omit for a mocktail.

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

How to Make Soft and Chewy Gingersnap Cookies

Yields: 4 Dozen Cookies | Prep time: 20 Mins | Cook time: 11 Mins | Chill time: 1 Hour

Ingredients:

  • ½ c. unsalted butter, room temperature
  • 1 c. vegetable shortening
  • 1 c. brown sugar, packed
  • 1 c. granulated sugar, divided
  • ½ c. molasses
  • 2 large eggs, room temperature
  • 4½ c. all-purpose flour
  • 2 T. ground ginger
  • 2 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. ground cloves
  • ½ t. salt

Directions:

  1. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.

  2. Mix in the molasses, and then add the eggs and mix to combine.

  3. In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.

  4. While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.

  5. Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.

  6. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.

  7. Remove cookies from oven and cool on wire rack before serving. Enjoy!
Soft and Chewy Gingersnap Cookies
Yield: 48 Cookies

Soft and Chewy Gingersnap Cookies

Prep Time: 20 minutes
Cook Time: 11 minutes
Additional Time: 1 hour
Total Time: 1 hour 31 minutes

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

Ingredients

  • ½ c. unsalted butter, room temperature
  • 1 c. vegetable shortening
  • 1 c. brown sugar, packed
  • 1 c. granulated sugar, divided
  • ½ c. molasses
  • 2 large eggs, room temperature
  • 4½ c. all-purpose flour
  • 2 T. ground ginger
  • 2 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. ground cloves
  • ½ t. salt

Instructions

  1. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
  2. Mix in the molasses, and then add the eggs and mix to combine.
  3. In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
  4. While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
  5. Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
  6. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
  7. Remove cookies from oven and cool on wire rack before serving. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

2 Cookies

Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 165mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 3g

Did you make this recipe?

Tag your creations with #Rosemary&Maple on Instagram & subscribe for more!

A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!

Leave a Reply

Your email address will not be published.

Skip to Recipe