The Best Ever Chewy Gingersnaps
Get ready to fall in love with the warm, spiced aroma and irresistibly soft texture of *The Best Ever Chewy Gingersnaps*! These classic cookies strike the perfect balance between bold, gingery flavor and delicate sweetness, thanks to a blend of ground ginger, cinnamon, and cloves paired with rich molasses. The secret to their signature chew is baking them until the edges are just set and the centers remain slightly underbaked. Rolled in coarse sugar for a delightfully crisp exterior, these gingersnaps boast a satisfying contrast of textures. Whether you’re baking for the holidays or simply craving a nostalgic treat, this easy recipe comes together in under 30 minutes, making it ideal for sharing—or savoring solo. Perfectly spiced, endlessly chewy, and utterly delicious, these cookies will become a staple in your dessert repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 2 teaspoons Baking soda
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.25 cups Molasses
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cups Coarse sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Scoop tablespoons of dough (or use a cookie scoop) and roll them into balls. Roll each ball in the coarse sugar to coat.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a soft and chewy texture.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled gingersnaps in an airtight container for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 590.3 g | 215% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 379.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 303 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
