Homemade Chewy Gingersnap Cookies

Not only do homemade cookies taste amazing, the smell of them spreading through the house is worth the cooking alone!  Cookies always feel like an all-year treat, but spices like ginger always fall to me.  These homemade Chewy Gingersnap Cookies will taste (and smell!) delicious whenever you enjoy them.

Why you’ll love this recipe

• Simple Ingredients: Utilize common pantry staples like flour, sugar, ginger, and cinnamon to create these delightful treats without needing a trip to a specialty store.
• Easy to Make: With straightforward instructions, this recipe is suitable for bakers of all skill levels, making the baking process a breeze.
• Wonderfully Chewy: Achieve the perfect chewy texture that gingersnap cookie aficionados crave, promising a satisfying bite every time.
• Versatile for Any Occasion: They’re a hit at holiday gatherings, a comforting snack on a chilly day, or a sweet ending to a family meal, making them a great choice for any event.

What is the difference between gingersnap and gingerbread?

Fun fact: gingersnap cookies and gingerbread cookies aren’t the same.  Nor are either of them the same as molasses cookies but they are all cousins, if you like.

All of them contain cookie dough basics such as flour, sugar, eggs, bugger and baking powder or soda.  After that, the differences are subtle but have an impact on the taste.  Molasses cookies are the most different as they contain molasses but also have ginger and other spices in them.

Gingersnap is like the little sibling to gingerbread.  The big difference is the texture – gingerbread tends to be chewier than gingersnap because it is cooked for a shorter time.  But with this recipe, there’s a good bit of chewiness involved.

Ingredients

• Unsalted Butter: This is preferred for baking as it allows you to control the salt content in your recipes, ensuring a balanced flavor. Always opt for high-quality unsalted butter for a richer taste and tender crumb in your cookies.
• Vegetable Shortening: Shortening gives the cookies a desirable, crumbly texture that’s hard to achieve with butter alone. It’s important to use a brand that’s free from trans fats for a healthier option.
• Brown Sugar: Brown sugar contributes to the cookies’ moistness and deep, caramel-like flavor due to the molasses it contains. Light or dark brown sugar can be used, with the latter giving a more intense molasses flavor.
• Granulated Sugar: This common sugar adds sweetness and, when creamed with fats, incorporates air into the dough, resulting in lighter-textured cookies.
• Molasses: Molasses is the secret behind the rich, deep flavor and chewy texture in your gingersnap cookies. Opt for unsulphured molasses for the best quality and taste.
• Eggs: Eggs bind the ingredients together and add moisture, helping to create a chewy middle. Always use eggs at room temperature to ensure they integrate well into the batter.
• All-Purpose Flour: The backbone of many baking recipes, all-purpose flour provides the structure for the cookies. Be sure to measure the flour accurately, using the spoon-and-level method for the best results.
• Ground Ginger: The namesake spice, ground ginger, gives these cookies their distinctive warm and spicy flavor. For the freshest taste, check the expiration date on your spices, as they do lose potency over time.
• Baking Soda: Baking soda helps the cookies rise slightly, contributing to their chewy texture. Make sure your baking soda is fresh to ensure proper leavening and avoid any chemical aftertaste.
• Ground Cinnamon: This spice adds a sweet and woody flavor that complements the ginger. Cinnamon’s natural sweetness allows you to use a little less sugar without sacrificing taste.
• Ground Cloves: Cloves offer a sharp and pungent taste that greatly enhances the spice profile of your cookies. A little goes a long way, so use them sparingly.
• Salt: Salt is an essential flavor enhancer in sweet recipes, highlighting all the other flavors in the cookies. Use fine sea salt for even distribution and optimal flavor mingling.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

If you don’t have all the main ingredients on hand, or you’re looking to mix things up, here are some substitutions and additional ingredients you can try to make your Chewy Gingersnap Cookies even more special.

• Unsalted Butter: If you’re out of unsalted butter, you can use salted butter and adjust the additional salt content in the recipe accordingly. For a dairy-free option, try using coconut oil or a plant-based butter alternative.
• Vegetable Shortening: In place of vegetable shortening, you can use all butter, though your cookies may spread a bit more and have a slightly different texture. For a healthier fat, consider using avocado oil or a nut butter.
• Brown Sugar: If brown sugar isn’t available, you can make your own by mixing granulated sugar with molasses (1 cup of sugar to 1 tablespoon of molasses). For a different flavor, try coconut sugar, which also has a caramelly taste.
• Granulated Sugar: To reduce refined sugars, you could substitute granulated sugar with a granular sweetener like stevia or monk fruit, following the conversion rates provided by the brand.
• Molasses: Out of molasses? Honey, dark corn syrup, or maple syrup can be used, but they will impart different flavors and may affect the texture.
• Eggs: For those avoiding eggs, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) can be a good vegan substitute.
• All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Alternatively, whole wheat flour can be used for a nuttier taste and more fiber, but it might make the cookies less chewy.
• Additional Spices: To enhance or change the flavor profile, consider adding a pinch of nutmeg or cardamom alongside the ginger, cinnamon, and cloves.
• Mix-Ins: Try adding chopped crystallized ginger, nuts like pecans or walnuts, or even white or dark chocolate chips for an extra treat.
• Toppings: Before baking, sprinkle the dough balls with coarse sugar or drizzle the finished cookies with a simple powdered sugar glaze for added sweetness and texture.

Instructions

Cream the Fats and Sugars: In a large mixing bowl, beat together the butter, shortening, brown sugar, and half a cup of granulated sugar until well creamed.

Add Molasses and Eggs: Pour in the molasses and blend. Then, add eggs and mix until these wet ingredients are fully combined.

Combine Dry Ingredients: In a different large bowl, whisk together the all-purpose flour, baking soda, and the spices (ginger, cinnamon, and cloves).

Merge Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until the dough is consistently smooth.

Chill the Dough: Place the cookie dough in the refrigerator and let it chill for one hour to firm up.

Prep for Baking: Move the top oven rack to the center position and heat the oven to 375°F (190°C). Prepare two large baking sheets by lining them with parchment paper or Silpat® mats.

Shape and Sugar Coat the Cookies: After chilling, shape the dough into 1-inch balls and roll them in the remaining granulated sugar to coat.

Baking Setup: Arrange the sugared dough balls on the prepared baking sheets, spaced about 2 inches apart.

Bake the Cookies: Bake in the preheated oven for 8-11 minutes, or until the cookies are nicely browned and fully baked through.

Cool and Serve: Take the cookies out of the oven and let them cool on a wire cooling rack before serving.

Recipe tips

• Pre-Mix Spices: To distribute flavor more uniformly, mix your spices together before adding them to your batter.
• Use a Cookie Scoop: When forming your dough balls, use a cookie scoop or a standard measuring spoon to ensure evenly sized cookies.
• Don’t Overbake: Watch the oven closely, as baking times may vary. Remove cookies when the edges are set but the centers are still soft for a chewy texture.
• Cool on Baking Sheet: After removing the cookies from the oven, let them sit on the baking sheet for a few minutes to set before transferring to a wire rack. This will prevent them from breaking.
• Spice It Up: For an additional kick, add a pinch of black pepper or cayenne pepper to the dough for an unexpected but delightful spiciness.

Storage & reheating

To keep your Chewy Gingersnap Cookies tasting fresh, store them in an airtight container at room temperature. They will typically stay soft and delicious for up to a week. If you want to extend their freshness, you can refrigerate them for up to two weeks.

Freezing the cookie dough is also an option. Shape your dough balls and place them on a baking sheet, then freeze until solid. Transfer the frozen balls to a freezer bag or container, and they can be stored for up to three months. When you’re ready to enjoy, bake them directly from frozen, adding a minute or two to the baking time.

Reheating these cookies usually isn’t necessary as they are delicious at room temperature or slightly chilled. However, if you prefer them warm, you can reheat them in a 300°F (150°C) oven for about 5 to 10 minutes or just until they’re heated through. Be cautious not to overbake them during reheating to maintain their chewy texture.

Recipe FAQ

Can I use a different type of flour, like almond or coconut flour, for this recipe?

Almond and coconut flours have different properties and absorbency levels compared to all-purpose flour, so they can’t be substituted at a 1:1 ratio. If using these flours, you may need to adjust the recipe and expect different textures and flavors.

How do I know if my cookies are done if I can’t see the edges browning?

For lighter-colored cookies, you can check for doneness by gently pressing the center of a cookie. If it springs back slightly, but still feels soft, they’re ready to come out of the oven.

Can I make this dough ahead of time and bake the cookies later?

Yes, you can prepare the dough and keep it refrigerated for up to 3 days before baking. Make sure it is wrapped well or in an airtight container to prevent drying out.

How to ensure my cookies stay chewy and don’t become hard?

To keep cookies chewy, avoid overbaking and store them in an airtight container once cooled. Additionally, you can add a slice of white bread to the container, which helps maintain moisture.

Are these cookies freezer-friendly after they have been baked?

Yes, you can freeze the baked cookies in an airtight container. Separate layers with parchment paper to prevent sticking. Thaw at room temperature when ready to enjoy.