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    Gastronotherapy » Recipes » Dessert

    Chewy Old Fashioned Ginger Snap Cookies

    Modified: Jan 26, 2024 · Published: Dec 3, 2020 · by MaryAnne · 8 Comments

    Jump to Recipe Print Recipe

    These old fashioned ginger snap cookies are the ultimate combination of sweet, spicy, soft, and chewy, with a slightly crisp exterior. The spice combination of ginger, cinnamon, and cloves will make your kitchen smell like the holidays, and you can even make them vegan and/or gluten free. These mouth-watering cookies are perfect for a holiday cookie exchange!

    plate of chewy ginger snap cookies with red holly in the background.

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    By using molasses and brown sugar, these old fashioned ginger snap cookies are chewy, rich, and moist, with complex flavor.

    You can also refrigerate or freeze the dough and bake at a later date.

    Add them to your holiday cookie platter, along with cardamom shortbread cookies, chocolate chip coconut macaroons, and peanut butter balls.

    Jump to:
    • ⭐️ Why These Ginger Snap Cookies are the Best
    • 🥚 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🥄 How To Make Ginger Snap Cookies
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 More Holiday Cookie Recipes
    • Chewy Old Fashioned Ginger Snap Cookies

    ⭐️ Why These Ginger Snap Cookies are the Best

    • Easy enough for beginners, using simple ingredients
    • Beautiful and festive for the holidays
    • Ginger snap recipe using brown sugar and molasses, creating cookies with a chewy interior and crispy exterior
    • Just the right amount of spice
    • Homemade gingers snaps pair perfectly with coffee or tea
    • Make ahead instructions provided

    🥚 Ingredient Notes

    cookie ingredients arranged on a table.
    • Ground ginger, cinnamon, and cloves - These cookies have a nice level of spice. Feel free to adjust to your liking.
    • Brown sugar - Makes our gingersnap cookies chewy and adds notes of molasses. You can use either light or dark brown sugar in this recipe, but dark brown sugar contains more molasses, so you will get a deeper flavor with it.
    • Unsalted butter - Using unsalted butter helps you control the amount of salt in your baking.
    • Molasses - Adds moisture and rich flavor. Be sure to use unsulphured molasses for these cookies, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.
    • Egg - Be sure to use a room temperature egg. This will prevent your egg from cooking when you combine it with the warm melted butter.

    📝 Variations & Substitutions

    • Orange zest. If you want to add another level of flavor, add a tablespoon of orange zest or candied citron. It will be a nice complement to the spiciness, and even more festive!
    • Extra spicy. Amp up the spice by adding freshly grated ginger (1 teaspoon) or candied ginger (2 Tablespoons).
    • Whole-wheat flour. Substitute up to ½ cup of whole-wheat flour for a nuttier taste and healthier cookie.
    • Make dairy-free: Substitute vegan/plant-based butter.
    • Make vegan: Use a flax egg and vegan butter.
    • Make gluten-free: Substitute an equal amount of gluten-free all-purpose flour.
    old fashioned ginger snaps arranged on parchment paper.

    🥄 How To Make Ginger Snap Cookies

    Whisk together dry ingredients: In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, salt, and spices. Whisk in brown sugar.

    dry ingredients combined in a bowl.

    Melt butter and add wet ingredients: In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.

    melted butter, molasses, and egg combined.

    Stir in remaining flour: With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.

    cookie dough combined in a bowl with rubber spatula.

    Chill dough: Chill your dough, covered, until firm, at least 1 hour, and up to 2 days. Preheat oven to 350°F.  Line baking sheets with parchment paper.

    Form into balls: Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.

    ginger snap cookie dough rolled into balls and rolled in sugar.

    Bake: Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.

    *(Optional step): Dip completely cooled cookies into tempered chocolate (see Recipe Notes) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

    one crisp and tender ginger snap on parchment paper.

    👩🏼‍🍳 Expert Tips

    • Make ahead: Your cookie dough can be refrigerated up to 2 days in advance or stored in the freezer to be baked at a later date.
    • Don't skip the step of chilling the dough. This allows the cookie dough to set up, and will prevent the cookies from flattening out when baked.
    • Use unsulphured molasses for these cookies, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.
    • How to store: Store gingersnap cookies in an air-tight container at room temperature for up to 5 days.
    • How to freeze: Place cookies in a freezer-safe bag and store in the freezer for up to 2 months. You can also freeze your portioned-out cookie dough and bake at a later date straight from the freezer.
    • Use a room temperature egg. This will prevent your egg from cooking when you combine it with the warm melted butter.
    • One of the easiest ways to temper chocolate is by using the microwave: Add chocolate chips (or chopped chocolate) to a microwave-safe bowl and melt for 1 minute. Remove from microwave and stir thoroughly. Return chocolate to microwave and melt for another minute. Remove and stir. Continue this process until chocolate is completely melted.

    💬 Frequently Asked Questions

    Cookies dipped in chocolate.
    What is the difference between gingerbread cookies and ginger snap cookies?

    The main difference is that gingerbread cookies are chewier and ginger snaps are crispier. This recipe makes cookies that are closer to chewy gingerbread cookies, but with a good level of spice.

    Is ginger snap cookies healthy?

    While these are still cookies that contain flour, butter, and sugar, they do contain a healthy amount of ginger and cinnamon, which have anti-inflammatory properties. So, if you are going to treat yourself to a cookie, ginger snaps have a healthy bonus!

    What does molasses do to cookies?

    Adding molasses to cookies adds moisture and complexity, making chewier cookies with deeper flavor.

    🍪 More Holiday Cookie Recipes

    • Aromatic cardamom shortbread cookies arranged on two blue plates with a cup of coffee.
      Cardamom Shortbread Cookies
    • old fashioned peanut butter balls stacked on parchment paper with some cut in half
      Peanut Butter Balls with Rice Krispies
    • Stack of vegan pumpkin cookies arranged on parchment paper.
      Easy Vegan Pumpkin Chocolate Chip Cookies
    • lemon shortbread cookies arranged on a white plate.
      Rosemary Lemon Shortbread Cookies

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    plate of chewy ginger snap cookies with red holly in the background.

    Chewy Old Fashioned Ginger Snap Cookies

    Author: MaryAnne
    These old fashioned ginger snap cookies are the ultimate combination of sweet, spicy, soft, and chewy, with a slightly crisp exterior. The spice combination of ginger, cinnamon, and cloves will make your kitchen smell like the holidays, and you can even make them vegan and/or gluten free.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American, German
    Servings 24 cookies
    Calories 152 kcal

    Equipment

    • small saucepan

    Ingredients
      

    • 2-¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 1 cup packed brown sugar
    • ¾ cup (1 ½ sticks) unsalted butter
    • ¼ cup molasses (unsulphured)
    • 1 large egg, room temperature
    • ¼ cup granulated sugar
    • 12 ounces semi-sweet or dark chocolate chips (optional)

    Instructions
     

    • In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, salt, and spices. Whisk in brown sugar.
    • In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.
    • With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
    • Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
    • Preheat oven to 350°F.  Line 2 baking sheets with parchment paper.
    • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
    • Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.
    • Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.
    • **Optional step: Dip completely cooled cookies into tempered chocolate (see "Expert Tips" above) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

    Notes

    • Don't skip the step of chilling the dough. This allows the cookie dough to set up, and will prevent the cookies from flattening out when baked.
    • Use unsulphured molasses for these cookies, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.
    • How to store: Store cookies in an air-tight container at room temperature for up to 5 days.
    • How to freeze: Place cookies in a freezer-safe bag and store in the freezer for up to 2 months. You can also freeze your portioned-out cookie dough and bake at a later date.
    • Recipe adapted from Gourmet magazine.
     
     

    Nutrition

    Calories: 152kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 56mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 188IUVitamin C: 1mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jess

      November 16, 2021 at 2:25 pm

      5 stars
      Ginger and chocolate, oh my! Yes please!

      Reply
    2. Jessica Formicola

      November 16, 2021 at 2:29 pm

      5 stars
      These gingersnap cookies are perfection! I think next time I make them I might dip in white chocolate!

      Reply
      • Gastronotherapy

        November 16, 2021 at 2:58 pm

        Thanks, Jessica! 🙂 And the white chocolate idea sounds delicious!

        Reply
    3. Michelle Miller

      November 16, 2021 at 2:37 pm

      5 stars
      I will have to try these for Christmas! Pinning this for later 🙂

      Reply
    4. Sandhya

      November 16, 2021 at 3:15 pm

      5 stars
      Ginger snap cookies look perfect! Would love to dip the cookies in dark & white chocolate melts.

      Reply
      • Gastronotherapy

        November 17, 2021 at 7:03 am

        Thanks, Sandhya! Dipping them in dark & white chocolate would be very tasty!

        Reply
    5. Jacqueline Meldrum

      November 16, 2021 at 4:02 pm

      5 stars
      I love ginger snap biscuits. Added chocolate is just an added bonus!

      Reply
      • Gastronotherapy

        November 17, 2021 at 7:03 am

        I agree, Jacqueline! 🙂

        Reply
    5 from 8 votes (3 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

    More about me →

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