There are a few flavors that instantly transport you to Christmas. Gingerbread is one of them. If you are looking for other Christmas cookies try these too.
What is Gingersnaps?
Traditionally gingersnaps are thin, spicy cookies (biscuits) flavored with molasses, ginger, cinnamon and cloves. Gingersnaps can be crushed and used as a crust for a dessert or a crunchy topping. I changed these up to make them soft and chewy instead of thin and crunchy.
WHY YOU’LL LOVE THE RECIPE FOR CHEWY GINGERSNAP COOKIE
If you love a soft and chewy cookie this is the recipe for you. Who knew ginger cookies could be chewy? I cannot tell you how amazing these cookies are. They are the best ginger cookies I have ever had. When my husband tried them he said they taste like Disney’s ginger cookies, which to me is the ultimate compliment. I think next time I might add chocolate chips, because everything is better with chocolate.
INGREDIENTS FOR CHEWY GINGERSNAP COOKIES
- Butter: I love the flavor of butter in cookies.
- All-purpose flour: these cookies are made with regular, all purpose flour. .
- Baking soda: to help these cookies bake up properly.
- Spices: we’re using a mix of ground ginger, cinnamon, ground clover & salt to give the cookies that perfect, holiday flavor.
- Eggs: You will need 2 eggs for this recipe
- Molasses: the key to a true ginger cookie is using molasses.
- Granulated sugar: I recommend rolling the dough balls in some granulated sugar for a fun look!
Make sure to scroll down for the complete recipe.
Ginger has a very distinctive taste. When a recipe like this calls for ginger, you have options. While there’s no exact substitute for the distinctive flavor of ginger, you can swap out for a similar or complementary spices that can equally enhance your recipe. Just keep in mind it will change the flavor.
Can you use fresh ginger instead of ground ginger in cookies?
If you don’t have any ground ginger, you can use fresh ginger. Just keep in mind that ground ginger is more mild. Fresh ginger is more astringent, the essential oils give it a kick. And the age of your fresh ginger can also change the flavor. But, if you are in a pinch fresh ginger is your best option. You’ll just need to use more because ground ginger is more concentrated.
Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe.
- Add chocolate chips. I really think everything is better with chocolate these cookies are no exception.
- Add icing. You could make a vanilla icing or even a lemon icing to top the cookies. To make the icing you just need powdered sugar, lemon juice and lemon zest.
- You can add some vanilla extract: for a little boost of flavor.
- If you want to enhance the flavor you could brown the butter.
How to brown butter
Browning your butter will add rich flavor to your cookies. Before this recipe I had never heard of browned butter. If you are the same don’t worry it is easy to do.
- Place the butter to a large saucepan. Watch as the butter begins to melt. You can whisk the butter to help it start melting faster.
- Second, whisk your butter. Make sure to whisk it frequently and often!
- The last step is the butter will foam again and the bubbles will become smaller. Keep whisking! This is when the magic happens.
- You should smell a nutty, delicious aroma. The milk solids at the bottom of the pan will begin to darken and turn a light caramel amber color. Once this happens, immediately turn off the heat and continue to whisk, then transfer to a bowl. That’s it!
You will need a baking sheet and your oven.
Why are my gingerbread cookies bland?
This is the challenge when you do rolled out cookies that you cut into shapes. When you have cut out cookies you need dough to be sturdy. This requires extra flour, which makes cookies stiff and bland. The key to making gingerbread cookies that taste good is to make them more like chocolate chip cookies, which is exactly how I like to make these.
Tips for making soft ginger cookies
- Do not use substitutes except for the ginger as recommended above.
- Measure your flour correctly. Here is a great article that till teach you how.
- Have all your ingredients start at room temperature. If you forget to take things out of the refrigerator you can run your eggs under warm water for about a minute or place an egg in a bowl of warm water for a few minutes before cracking the eggs. You can place the butter in the microwave for a few seconds.
- Use fresh baking soda. Using a fresh version will help these cookies bake up just right.
Freeze your cookie dough for later
I love that you can freeze your cookie dough so you can make them at a later date. Follow these steps to freeze the cookie dough:
- Make the dough according to the recipe.
- After you have rolled the cookie dough into balls. Take the cookie balls and place them on a parchment lined cookie sheet.
- Flash freeze the dough by chilling the dough in the freezer for 30 minutes.
- After 30 minutes the dough should be firm enough for you to place into into a container.
- When you are ready to bake, simply bake the soft ginger cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time
Cookie dough will keep well for up to 3 months.
How to freeze soft and chewy ginger cookies
You can also freeze your cookies after they have been baked. Follow these steps to freeze the cookies:
- Wait for the cookies to completely cool completely.
- Place them in a reusable freezer-safe bag or container lined with wax or parchment paper.
- Once ready to eat, simply thaw out at room temperature and enjoy.
- You can do multiple layers, but if you want to ensure they stay unbroken you may want to do a single layer. Cookies will keep well for up to 2 months.
Video: How to Make Soft and Chewy Ginger Cookies
Recipe for Chewy Gingersnap Cookies
Soft and Chewy Ginger Cookies
- 1-1/4 cup unsalted butter at room temperature
- 2 cups Sugar
- 2 Eggs
- 1/2 cup molasses
- 4 cups All-Purpose Flour
- 1/2 tsp Salt
- 4 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp powdered or fresh ginger
- 1/2 tsp Ground Cloves
- 1/3 cup Sugar for rolling cookies
- Mix butter on medium speed until creamy
- Add in sugar and beat on medium until both are combined, about 2 minutes
- Beat in both eggs on medium speed until combined
- In a separate bowl, combine your dry ingredients: flour, salt, baking soda, ground cinnamon, ginger, and cloves
- Add half of the flour mixture to the butter mix and combine on medium speed. Repeat with the second half of the flour mixture.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the refrigerator and preheat oven to 350.
- Shape the dough into balls and roll in white sugar. Place them on a cookie sheet prepared with parchment paper. Make sure you space them out. They are going to spread out.
- Bake 10-11 minutes
- Remove from the oven and allow the cookies to cool on the baking sheet
Pin for Later: Soft and Chewy Ginger Cookies
- Recipe adapted from The Busy Baker.