With the right blend of spices, these Chewy Gingersnap Cookies have a soft buttery texture. They're a little crispy on the outside, but soft and chewy once you bite into them.
Bake up a batch of these holiday favorites and fill your home with the nostalgic aroma of ginger and cinnamon. Their appearance with crackled tops and a dusting of powdered sugar adds an elegant touch to any holiday dessert table.
Check out all the other Christmas Cookies for more easy-to-prepare holiday cookies.
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This is a completely new cookie recipe for me. I know it might be hard to believe, but I've never made gingersnap cookies.
If you're looking for a crispier type of cookie, try my gingersnap cookies recipe or my Gingerbread Cookie Recipe that's dipped in melted white chocolate.
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Table of Contents
👩🍳Recipe Notes
- Portion the dough into 48 equal-sized balls using a cookie scoop.
- Arrange the balls of dough on a baking sheet lined with parchment paper or a Silpat with 2 inches between the dough.
- Chill the cookie dough before baking. You have two options: you can either chill the dough in the mixing bowl, or scoop the dough onto the baking trays and refrigerate them for at least 1 hour.
- This chilling process helps prevent the cookies from spreading too much while baking. The colder the dough, the less likely it is for the cookies to spread excessively and become greasy puddles.
Looking for more easy cookie recipes for the holidays? Try my Chocolate Christmas Cookies, Classic Oatmeal Cookies or my Christmas Refrigerator Cookies.
🛒Helpful Kitchen Tools
Affiliate Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.
Plastic Mixing Bowls with Lids
Reynolds Kitchens Parchment Paper Flat Sheets, 12x16 Inches, 100 CountCookie Scoop, Stainless Steel (3Pack)Christmas Wax Paper Sheets
📋Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
📌Quick Tip: Spray your measuring cup with non-stick spray before measuring the molasses so it slides right out! See my How to Measure Shortening post for more information.
Step-by-Step Directions
Step 1: Cream together the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held or stand mixer.
Step 2: Next, mix in the molasses, then add the eggs and mix to combine.
Step 3: Cream together the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held or stand mixer.
Step 4: Add the molasses to mixture and combine.
Step 5: Add the eggs to the butter and sugar mixture and combine.
Step 6: In a separate large bowl, combine the flour, baking soda, and spices.
Step 5: Add the eggs to the butter and sugar mixture and combine.
Step 6: In a separate large bowl, combine the flour, baking soda, and spices.
Step 7: Slowly add the dry ingredients to the wet ingredients.
Step 8: Mix until a soft dough is formed. Transfer the dough to the refrigerator and chill for one hour.
Baking Instructions
Step 9: Roll the balls of dough in remaining ½ cup granulated sugar until coated.
Step 10: Place the cookies on a baking tray lined with parchment paper. Bake at 375° for 8 - 11 minutes or until cookies are nicely browned. Remove cookies from oven and cool on wire rack before serving.
Before You Begin!
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🍶Storage Tips
- Allow the cookies to cool completely before storing.
- Place your cooled cookies in an airtight container. I love these stackable cookie containers from Amazon.
Freezing Tips
- You can flash freeze the dough balls rolled in sugar or the baked cookies on a baking sheet in the freezer for about an hour until firm.
- Freeze for up to 3 months in a plastic container or freezer safe bag.
- Bake the dough balls per the recipe instructions. Add a minute or two to the bake time if baking from frozen.
- Thaw the baked cookies overnight in the refrigerator when ready to enjoy!
Top Tip
- Use a cookie scoop to evenly portion out the dough. Not sure which size cookie scoop to use? Grab my FREE Cookie Scoop Cheat Sheet!
💡Recipe FAQ
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
These spiced cookies have different preparation methods. Gingersnaps are rolled into balls then sugar, and gingerbread is rolled out flat to cut out shapes before baking.
🌟Try these recipes next...
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family.
- No-Bake OREO Snowball Cookies - These non-traditional Christmas cookies can be easily prepared using colored coconut in a variety of festive holiday hues.
- Cranberry Pistachio Oatmeal Cookies - Cranberry Pistachio Oatmeal Cookies are a delightful treat to add to your Christmas cookie tray. These cookies have a perfect texture—crisp edges and soft, chewy centers. They are sure to impress!
- Gingerbread Kiss Cookies - These cookies are ideal for a cookie exchange party. They're compact, effortless to prepare, and irresistibly tempting thanks to their delightful blend of chocolate and gingerbread flavors.
- Chocolate Marshmallow Peppermint Cookies - Chocolate cookies topped with marshmallows and crushed peppermint candies are not only incredibly delicious but also make excellent gifts.
📖 Recipe Card
Chewy Gingersnap Cookies
Video
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar packed
- 1 cup granulated sugar divided
- ½ cup molasses
- 2 large eggs room temperature
- 4 ½ cups all-purpose flour
- 2 tablespoon ground ginger
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Method
- In the bowl of an electric mixer fitted with a paddle attachment cream the butter, shortening, brown sugar, and ½ cup granulated sugar.
- Mix in the molasses, and then add the eggs and mix to combine.
- In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
- While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat baking mat and set aside.
- Remove dough from refrigerator and form into 1-inch balls.
- Roll balls of dough in remaining ½ cup granulated sugar until coated.
- Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball.
- Place in the pre-heated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.
- Remove cookies from oven and cool on wire rack before serving.
Amber Faust says
These look amazing! I love gingersnaps but prefer a chewier cookie. I'm excited!
Lois says
Please come back and let me know how you enjoyed the recipe. Thank you for visiting.