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To make chewy gingersnap cookies, gather the following items: - 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 at room temperature - 1 cup packed brown sugar - 1 large egg, at room temperature - ¼ cup molasses - 1 teaspoon pure vanilla extract - Granulated sugar for rolling the cookies When measuring ingredients, always use dry measuring cups for flour. Spoon the flour into the cup and level it off with a knife. For sticky ingredients like molasses, lightly oil the measuring cup first. This helps the molasses slide out easily. Use a kitchen scale for precise measurements if you have one. This can help avoid mistakes. You can swap some ingredients for different tastes or needs. If you need a dairy-free option, use coconut oil or a dairy-free butter. For a gluten-free cookie, use a gluten-free flour blend instead of all-purpose flour. You can also replace molasses with maple syrup for a lighter flavor. Just keep in mind that this will change the taste and texture slightly. If you want a spicier kick, add more ground ginger or a pinch of cayenne. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This step keeps the cookies from sticking and makes cleanup easy. In a medium bowl, combine 2 ¼ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients well. This ensures each cookie has the right spice blend. In a large bowl, add ¾ cup of softened unsalted butter and 1 cup of packed brown sugar. Use an electric mixer and beat on medium speed. Mix until the mixture is light and fluffy. This takes about 2-3 minutes. Creaming adds air, making the cookies soft. Now, add 1 large egg, ¼ cup of molasses, and 1 teaspoon of pure vanilla extract to the creamed butter and sugar. Mix until everything is smooth. Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. This keeps the cookies chewy. Once mixed, cover the dough with plastic wrap or a clean towel. Refrigerate for about 30 minutes. Chilling firms up the dough, making it easier to roll into balls. After chilling, take the dough out. Roll it into 1-inch balls using your hands or a cookie scoop. Roll each ball in granulated sugar for a sweet touch. Place the balls on the baking sheet, leaving space between them. Bake for 8-10 minutes. Look for set edges and crackled tops. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This cooling time helps them firm up. Enjoy the delightful smell while they cool! To make your gingersnap cookies chewy, start with softened butter. This helps create a soft dough. Use brown sugar instead of white sugar. Brown sugar adds moisture, giving your cookies that chewy bite. Mix the dough until just combined. Overmixing can make your cookies tough. Chill the dough for at least 30 minutes. This step prevents spreading during baking, keeping them chewy. One mistake is not measuring flour correctly. Too much flour leads to dry cookies. Scoop flour into your measuring cup and level it off. Avoid skipping the chilling step. Chilling the dough is key for chewy cookies. Another mistake is overbaking. Keep a close eye on your cookies as they bake. Remove them when the edges are set but the centers are soft. For extra flavor, add a pinch of black pepper. It enhances the warmth of the spices. You can also mix in some chopped nuts or crystallized ginger. Both add a nice texture and flavor burst. Consider using different spices, like cardamom or nutmeg, to change the taste. If you love chocolate, try adding chocolate chips for a fun twist. Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes helps to solidify the butter, resulting in a thicker, chewier cookie. Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. This prevents your cookies from becoming dry or dense. Don't Overbake: Remove the cookies from the oven when they are slightly underbaked. They will continue to firm up as they cool on the baking sheet. Experiment with Spices: Feel free to adjust the spices to your taste. Adding a pinch of nutmeg or swapping in freshly grated ginger can add a unique twist! {{image_4}} You can mix gingersnap and chocolate for a fun twist. Start by adding 1 cup of chocolate chips to the dough after you combine the wet and dry ingredients. This adds a rich flavor and a delightful texture. The warm chocolate chips melt, giving each bite a sweet surprise. You can use dark, milk, or even white chocolate chips based on your taste. Feel free to experiment with different types! If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Check that the blend contains xanthan gum to help with texture. You can also use almond flour or coconut flour, but adjust the amount. Start with 1 ½ cups of almond flour and add a bit more if needed. This keeps the cookies chewy and delicious. For those who love spice, add a kick to your cookies! Mix in 1 teaspoon of cayenne pepper or crushed red pepper flakes into the dry ingredients. This will create a bold flavor. You can also experiment with adding fresh grated ginger for an extra zing. The heat pairs well with the sweetness of the cookies, making them a unique treat. Store your chewy gingersnap cookies in an airtight container. This keeps them fresh. You can place parchment paper between layers to prevent sticking. If cookies cool completely, they stay soft and chewy longer. Avoid storing them near strong-smelling foods, as cookies can absorb odors. To freeze your cookies, wait until they cool. Place them in a single layer on a baking sheet. Freeze for about an hour, then transfer cookies to a freezer-safe bag. Remove as much air as you can from the bag to prevent freezer burn. You can freeze them for up to three months. These cookies last about one week at room temperature. If you freeze them, they can last much longer. When ready to eat, thaw cookies at room temperature. You can also warm them in the oven for a few minutes. This makes them soft and delicious again. To make your gingersnap cookies softer, use less flour. You can also add a bit more butter or molasses. These ingredients help keep the cookies moist. Avoid overbaking them; check for doneness at 8 minutes. The cookies will continue to firm up while cooling. Yes, you can use honey instead of molasses. Honey will give a different flavor and color. It can also make the cookies a bit sweeter. This change may affect the texture slightly, making them less chewy. If you do swap, reduce the sugar in the recipe a little. Gingersnaps are crisp and have a stronger spice flavor. They often include more ginger and sugar. Gingerbread is softer and more cake-like, with a rich, deep flavor. The spices in gingerbread are usually milder. Both use similar ingredients but differ in texture and spices used. You’ve learned about the key ingredients for gingersnap cookies. We covered measuring tips and possible substitutes to help you. I provided clear steps from prepping to baking. You also discovered ways to improve texture and avoid mistakes. Lastly, I shared fun variations and storage tips for your cookies. Baking is a fun journey. Enjoy experimenting with flavors and techniques. Each batch you make will teach you something new!

Chewy Gingersnap Cookies

Deliciously chewy cookies with a spiced ginger flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
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 cups unsalted butter, softened at room temperature
  • 1 cup packed brown sugar
  • 1 large egg, at room temperature
  • 0.25 cups molasses
  • 1 teaspoon pure vanilla extract
  • to taste granulated sugar for rolling the cookies

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  • In a medium mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of flavors. Set aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and packed brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, taking about 2-3 minutes.
  • Add the large egg, molasses, and pure vanilla extract to the creamed mixture. Beat until all ingredients are well incorporated and the mixture is smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain the cookies' chewy texture.
  • Once combined, cover the dough with plastic wrap or a clean kitchen towel and refrigerate for about 30 minutes. This helps firm up the dough, making it easier to handle.
  • After chilling, take the dough out of the refrigerator and use a cookie scoop or your hands to roll the dough into 1-inch balls. Roll each ball in granulated sugar to create a sweet, sparkling exterior.
  • Place the sugar-coated cookie balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • Bake in the preheated oven for 8-10 minutes. The cookies should have set edges and tops that look crackled but be cautious not to overbake them for optimal chewiness!
  • After baking, let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up a bit. Then, transfer the cookies to a wire rack to cool completely.

Notes

For an eye-catching display, arrange the cookies on a festive platter and lightly dust them with powdered sugar before serving. Pair these delightful cookies with a warm cup of tea or spiced cider for a perfect treat!
Keyword cookies, dessert, gingersnap