Thick, soft & chewy gingersnap cookies are perfect for the holiday season! Made with brown sugar, butter, molasses, and a flavorful blend of spices such as ginger, cloves, and cinnamon. I then roll the dough in granulated sugar just before baking! These cookies are super delicious and ready to eat in just 30 minutes! They really are the best chewy gingersnap cookies. Make them with me!
Easy Soft & Chewy Gingersnap Cookies
The thing I love most about this Soft & Chewy Gingersnap recipe, is that these cookie are quick and easy to make! No crazy long steps, no dough chilling, and no additional decorating after they cool.
I love that these gingersnaps are a simple make and drop cookie, with the exception of rolling the dough in granulated sugar just before baking!
These are the perfect cookie for your holiday festivities!
What makes these gingersnap cookies soft & chewy?
The secret to keeping these cookies soft and chewy is to allow them to rest for a couple of minutes on the hot baking sheet after baking.
This allows the bottoms of the gingersnaps to crisp up, but keeps the center of the cookies soft and chewy. They really are the perfect chewy gingersnap molasses cookies.
The butter, brown sugar, and molasses also help to keep these cookies nice and chewy! Who doesn’t love chewy gingersnap cookies? I know that I do!
Take these gingersnaps to the next level- white chocolate dipped gingersnaps!
If you want to elevate these cookies just a little bit more, might I suggest dipping them halfway into a little white chocolate?
You’ll be surprised just how delicious and easy this extra step is! The white chocolate is very complimentary to the ginger flavor!
Simply melt down white chocolate wafers in a microwave safe bowl for 30 second increments at a time until smooth.
Then, dip the cooled cookie half way into the chocolate and slide the bottom of the cookie along the rim of the bowl to wipe off the excess on the bottom.
Place cookies on parchment paper and allow the chocolate to set. Enjoy!
Granulated Sugar vs Sugar in the Raw
Another tip for how I’ve taken these soft & chewy gingersnaps to the next level is to roll the cookies before baking in sugar in the raw! It’s a little coarser than granulated sugar and makes for a bit more bite.
You can buy sugar in the raw at most grocery stories. You can really see the difference in the picture below. Look at that sugar!
If you can’t find it, the granulated sugar works too!
Other Holiday Cookie Recipes
Salted Caramel Stuffed Cookies
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Soft & Chewy Gingersnap Cookies
Thick, soft & chewy gingersnap cookies are perfect for the holiday season! Made with brown sugar, butter, molasses, and a flavorful blend of spices such as ginger, cloves, and cinnamon.
Ingredients
- 3/4 cup room temp butter
- 1 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 2 1/4 cup flour
- For Rolling: 1/4 cup granulated sugar or sugar in the raw
- Optional: 1 cup white chocolate wafers, melted down for dipping.
Instructions
- Preheat oven to 350.
- In a mixing bowl, beat together butter and brown sugar.
- Next, add the egg and the molasses and mix until incorporated.
- Add the baking soda, ground ginger, ground cloves, cinnamon, and flour to the wet ingredients. Mix on a low speed just until the dough comes together. Do not over mix.
- In a small bowl, place the sugar.
- Using a cookie scoop, portion out the dough into small balls. Roll them in your hands first to smooth the outsides, then roll them in the sugar. Place on a cookie sheet lined with parchment paper.
- Bake for 10 minutes or until edges are browned but the tops are still soft.
- Allow cookies to cool for a few minutes on the hot cookie sheet before transferring to a wire rack to cool completely.
- Optional: once cooled, dip the cookies halfway in the melted white chocolate. Place on a sheet of parchment paper until chocolate sets.
- Store in an airtight container for up to a week.
Amazing!