Chewy Gingersnap Cookies

$- 2 ¼ cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground cloves - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - 1 large egg - ¼ cup molasses - 1 teaspoon vanilla extract - Granulated sugar for rolling cookies Measuring your ingredients correctly can make a big difference. Use a dry measuring cup for flour. Spoon the flour into the cup and level it off. Don't pack it down. The same goes for brown sugar. Pack it tightly into the cup to get the right amount. For liquids, like molasses, use a liquid measuring cup. Always check your measurements to ensure the best taste. If you run out of an ingredient, don't worry. You can swap some items. For instance, replace molasses with honey or maple syrup for a different flavor. If you don't have brown sugar, mix white sugar with a bit of molasses. For a dairy-free option, use vegan butter instead of regular butter. Just remember, these swaps may change the cookie's taste and texture a little. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 ¼ cups all-purpose flour - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground cloves - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - 1 large egg - ¼ cup molasses - 1 teaspoon vanilla extract - Granulated sugar for rolling cookies First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. This mix adds great flavor. In a large bowl, cream the softened butter and brown sugar. Mix until it’s fluffy and light in color. This step is key for texture. Beat in the egg, molasses, and vanilla extract. Make sure it’s well combined. Gradually add the dry mix. Stir until just combined. Once your dough is mixed, chill it in the fridge for 30 minutes. This makes it easier to handle. After chilling, roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat well. Place your sugar-coated balls on the baking sheet, about 2 inches apart. Bake for 8-10 minutes. The edges should be set, and the tops should crack. Watch closely so they don’t overbake! After baking, cool them on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. These steps give you chewy gingersnap cookies. Enjoy the warm, spicy aroma as they bake! To get a chewy gingersnap cookie, keep a few tips in mind. First, use less flour. Too much flour makes the cookies dry. I recommend measuring flour accurately. Always spoon flour into your measuring cup and level it off. Next, chill the dough before baking. This helps the cookies spread less and stay soft. Also, don’t overbake them! Pull them out when the edges are set but the centers look soft. They will continue to cook a bit while cooling. One key mistake is not using enough brown sugar. Brown sugar adds moisture which keeps cookies chewy. Another common error is skipping the chilling step. If you skip it, the cookies may spread too much. Overbaking is also a big no. Check them at 8 minutes and take them out when they look slightly underbaked. Lastly, don’t forget to roll the dough balls in sugar. This gives a nice crunch on the outside. For serving, I love to arrange the cookies on a pretty platter. Add a light dusting of powdered sugar for a festive touch. These cookies pair well with hot tea or apple cider. You can even serve them with a scoop of vanilla ice cream for a fun dessert. They make a great gift too! Package them in a cute box and share with friends or family. Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes helps the cookies maintain their shape while baking and enhances the flavors. Use Fresh Spices: For the best flavor, make sure to use fresh ground ginger, cinnamon, and cloves. Old spices can lose their potency and affect the cookie's taste. Don’t Overbake: Keep a close eye on the cookies while they bake. They should be slightly soft in the center when you take them out of the oven, as they will continue to firm up while cooling. Experiment with Sugars: Try rolling the cookies in a mix of granulated sugar and brown sugar for a deeper flavor and a slightly different texture. {{image_2}} You can make your chewy gingersnap cookies even better with fun add-ins. Chocolate chips add sweetness and creaminess. Try adding chopped nuts like pecans or walnuts for crunch. Dried fruits, like raisins or cranberries, give a nice chew and extra flavor. You can switch up the spices for unique tastes. Use cardamom or nutmeg for a different twist. For a spicier kick, add more ground ginger or some fresh ginger. You can also mix in orange zest for a fresh, citrusy flavor that brightens each bite. To make gluten-free cookies, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for the right texture. For a vegan option, use coconut oil instead of butter. Replace the egg with a flaxseed meal or chia seed mix. These changes still keep the cookies chewy and delicious! To keep your chewy gingersnap cookies fresh, place them in an airtight container. Layer parchment paper between the cookies. This prevents them from sticking together. Store the container at room temperature. Avoid direct sunlight or heat sources. You can freeze these cookies for later enjoyment. After baking, let them cool completely. Then, wrap each cookie tightly in plastic wrap. Place the wrapped cookies in a freezer-safe bag. They can stay in the freezer for up to three months. When you want to enjoy them, just thaw at room temperature. These chewy gingersnap cookies stay fresh for about one week at room temperature. If stored properly, their flavor and texture remain delightful. If you freeze them, they keep their taste and texture for months. Enjoy them fresh or frozen, whichever you prefer! If your gingersnap cookies are not chewy, check a few things. First, you may have overbaked them. Chewy cookies need a short bake time. Aim for 8-10 minutes, just until the edges set. Second, do not skip chilling the dough. This helps cookies stay soft. Lastly, the right balance of brown sugar and molasses gives that chewy texture. Yes, you can use a different type of sugar. Brown sugar adds moisture, making cookies chewy. If you use white sugar, the cookies may turn out crispier. You can also try coconut sugar for a different flavor. Just keep in mind that it may change the taste slightly. You can add many things to boost flavor in your gingersnap cookies. Try adding chopped crystallized ginger for extra spice. You can also mix in chocolate chips for a sweet twist. Nuts like walnuts or pecans add crunch. For a fun twist, add a dash of cayenne pepper for heat. You learned about key ingredients and their right measurements. We covered how to mix and bake for the perfect cookie. I shared tips for a chewy texture and common mistakes to dodge. You can explore fun variations like add-ins or dietary shifts. Finally, we looked at smart storage to keep your cookies fresh. Now, you have the tools to create tasty gingersnap cookies. Enjoy baking and sharing your delicious treats!$

Chewy Gingersnap Cookies

Deliciously chewy cookies with a spicy ginger flavor.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
0.5 teaspoon baking soda
0.5 teaspoon salt
0.75 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
0.25 cup molasses
1 teaspoon vanilla extract
to taste granulated sugar for rolling cookies

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and brown sugar until fluffy and light in color.
Beat in the egg, molasses, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Once combined, refrigerate the dough for 30 minutes to firm it up slightly.
Roll the chilled dough into 1-inch balls, then roll each ball in granulated sugar to coat.
Place the sugar-coated balls onto the prepared baking sheet about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set and the tops are crackled. Be careful not to overbake!
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter and dust with a light sprinkle of powdered sugar for an added touch before serving. Enjoy with a warm cup of tea or cider!

Keyword cookies, dessert, gingersnap