Chewy Gingersnap Cookies
Warm, chewy, and packed with cozy spice, these Easy Chewy Gingersnap Cookies are Sophie’s ultimate comfort treat. Tested over nine times for perfection, this Sweet Craft Recipes favorite combines rich molasses, ginger, and cinnamon to create the perfect balance of sweetness, spice, and that signature soft chew that keeps you coming back for more.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
1 cup (200g) granulated sugar, plus extra for rolling
1/4 cup (50g) brown sugar, packed
3/4 cup (170g) salted butter, softened
1 large egg
1/4 cup (85g) unsulphured molasses
1 tsp pure vanilla extract
2 1/4 cups (280g) all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/4 tsp salt
2 tbsp coarse sparkling sugar (optional, for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
2.
3. In a large bowl or stand mixer, cream together softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4.
5. Add egg, molasses, and vanilla extract. Mix until fully incorporated.
6.
7. In a separate bowl, whisk together flour, ginger, cinnamon, baking soda, and salt until well combined.
8.
9. Gradually add dry ingredients to wet mixture, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
10.
11. Combine remaining granulated sugar with coarse sparkling sugar (if using) in a shallow dish.
12.
13. Roll dough into 1 ½ tablespoon balls, then roll each ball generously in the sugar mixture.
14.
15. Arrange dough balls 2 inches apart on the prepared baking sheet.
16.
17. Bake for 15–17 minutes, until edges are set and centers still look soft and puffy. Do not overbake.
18.
19. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Do not overbake — cookies should appear slightly soft in the center when removed from the oven for the perfect chewy texture.
Use room temperature butter and egg for best mixing consistency.
For extra sparkle and crunch, roll dough balls in coarse sugar before baking.
Fresh spices make all the difference — check that your ginger and cinnamon are aromatic and not stale.
Add a slice of bread to your cookie container to help maintain softness during storage.
Store at room temperature up to 3 days or freeze for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/chewy-gingersnap-cookies/