Chewy Gingersnap Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons of baking soda
  • ½ teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon ground cloves
  • ¾ cup unsalted butter, softened
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • ⅓ cup granulated sugar for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup molasses
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a bowl mix together dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg.
  3. Using an electric mixer on medium speed, beat the butter for 2 minutes, add in the brown sugar and ½ cup granulated white sugar beating until light and fluffy (about 3 minutes). Add the egg, vanilla extract and molasses to the wet mixture, beating until fully mixed. Scrape down the excess from the sides of bowl with a spatula.
  4. Add dry ingredients into the wet mixture and beat at low speed for about 30 seconds, just enough to combine all ingredients.
  5. Place the last of the ⅓ cup of granulated white sugar in a bowl. For larger cookies, take 2 tablespoons of dough for each cookie and roll between your hands into balls.
  6. Roll dough balls in sugar and place on parchment lined cookie sheet 1½" apart.
  7. Bake at 375 for 11-13 minutes or until the edges of the cookies begin to form and the centres look cracked and puffy. Do not overcook. Cool the cookies for a few minutes before trying to transfer them to cooling racks.
*Do not overcook Gingersnaps, or they will cool and become hard and dry. Gingersnap cookies should have soft/spongy centres out of the oven.
*Optional: Drizzle with melted white chocolate and sprinkle with candy sprinkles.
*Use raw sugar for rolling for a more rustic look.
Recipe by This Lil Piglet at