Chewy gingersnaps are a classic cookie that delivers the perfect balance of warmth, spice, and sweetness in every bite. These cookies are made with molasses, brown sugar, and a mix of spices like ginger, cinnamon, and cloves, giving them a deep, aromatic flavor. Unlike their crisp counterparts, chewy gingersnaps have a soft, tender texture that stays moist while still holding a slight crackle on the surface. Rolled in sugar before baking, they develop a sparkling, caramelized exterior that adds a subtle crunch. Perfect with a cup of tea or coffee, chewy gingersnaps are a comforting treat that’s especially popular during the holiday season.
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Chewy Gingersnaps
Chewy Gingersnaps
Rated 4.0 stars by 1 users
Category
Cookies
Servings
12
Prep Time
15 minutes
Cook Time
12 minutes
Chewy gingersnaps are a classic cookie that delivers the perfect balance of warmth, spice, and sweetness in every bite. These cookies are made with molasses, brown sugar, and a mix of spices like ginger, cinnamon, and cloves, giving them a deep, aromatic flavor. Unlike their crisp counterparts, chewy gingersnaps have a soft, tender texture that stays moist while still holding a slight crackle on the surface. Rolled in sugar before baking, they develop a sparkling, caramelized exterior that adds a subtle crunch. Perfect with a cup of tea or coffee, chewy gingersnaps are a comforting treat that’s especially popular during the holiday season.
Ingredients
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¾ cup unsalted butter, browned
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½ cup brown sugar
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½ cup granulated sugar
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¼ cup molasses
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1 egg
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1 tsp vanilla extract
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1 2-inch knob of ginger, grated (optional)
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2 ¼ cup AP Flour
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1 tsp cornstarch
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1 tsp baking soda
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¾ tsp ground cinnamon
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¼ tsp ground cloves
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1/8 tsp nutmeg
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½ tsp salt
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Additional bowl of sugar, for rolling cookie dough in
Directions
Preheat 350 degree oven.
Brown butter, until you see the butter turn. Once browned, add browned butter to a large mixing bowl. Add in both sugars, molasses, and vanilla extract. Set aside.
In a large bowl, add in flour, baking soda, cornstarch, cinnamon, cloves, nutmeg, and salt. Whisk together until combined.
Gradually add dry mixture into wet mixture and mix with a wooden spoon until cookie dough forms. Scoop dough and roll in sugar, then place on baking sheet.
Bake for 10 minutes or until you see crinkle effect on top of cookies. Do not exceed time/ overbake. Enjoy!