Chewy Gingersnap Cookies

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5 from 2 votes

With a delicious blend of holiday spices, these soft and sweet Gingersnap Cookies are the perfect festive treat!

Prep Time30

Cook Time10

Chilling Time1 15

Total Time1 55

Course: Dessert, Snack

Cuisine: American

Keyword: gingersnap cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.12

Equipment

Sheet pan (15" x 10") lined

Ingredients

16 tablespoons unsalted butter
1 cup dark brown sugar or light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup molasses
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3-1/2 cups flour see note 1
1/2 cup sugar coating optional, see note 2

US - Metric

Instructions

Stir 1/4 cup granulated sugar and 1/4 cup coarse sugar crystals together in a small bowl. Alternatively, just add 1/2 cup granulated sugar to a bowl. Set aside.
Melt butter in a microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool back down. If the butter is hot, it will melt the sugars and cause greasy cookies. Use a spatula to scrape every bit of butter into a large bowl. Add in both sugars and stir with a wooden spoon until smooth and incorporated. Add in both eggs and vanilla extract. Stir until just combined and smooth. Add molasses and stir until combined.
Add in baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg on top of the wet ingredients; mix to combine. Add the flour (see note 1) on top. Mix until just combined, taking care not to overmix the dough. Cover the dough tightly and chill for 30 minutes.
Roll tall cylindrical balls of dough. Each ball should be a full 2 tablespoons of dough (40 grams if you have a food scale). Roll the dough balls generously in the sugar mixture. Cover and refrigerate the dough balls for an additional 45 minutes.
Preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone baking mat. Place 6–8 dough balls far apart on sheet pan and bake for 9–14 minutes. Watch carefully; be sure not to overbake. I remove mine at 10–11 minutes—slightly under-baked Gingersnap Cookies are the best! Remove from oven and if needed, press the edges of the cookie inward with the back of a metal spatula. Let cookies stand on the cookie sheet for 4–5 minutes before removing them to a cooling rack.

Video

Notes

Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour. To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here).

Note 2: To make the optional sugar coating, combine 1/4 cup coarse sugar crystals and 1/4 cup granulated sugar. You can also just use 1/2 cup granulated sugar.

Storage: Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze dough balls on a sheet pan until solid, then transfer to an airtight container for up to 3 months. Bake straight from the freezer, adding a few extra minutes to the bake time as needed until edges are lightly browned and centers are soft.

Nutrition