Get ready to travel back in time with these Old-Fashioned Chewy Gingersnap Cookies. Perfect for holiday gatherings or a cozy evening at home, these cookies capture the essence of traditional baking with a delightful chewy center.
Soft, chewy and full of nutmeg and cinnamon goodness, Gingersnap Cookies are reminiscent of childhood memories that will bring you back with every bite.
This no-bake Gingersnap Cookies is also a great family bonding activity or holiday tradition everyone can participate in! For little ones, mixing and rolling the cookie dough by hand is a fun winter sensory activity with a delicious result that they will surely love. If you’re planning a Christmas in July party, these spiced cookies are also the perfect little sweet treats everyone will love.
Why We Love This Holiday Cookies Recipe
These delicious old-fashioned Chewy Gingersnap Cookies are not only great for holiday parties and gatherings, they also make the perfect DIY Holiday gift for friends and family. Package them in beautiful gift wraps, and these gingersnap cookies are great looking cookies to add to your holiday baskets.
Not only that, we love making these holiday cookies all throughout December to get excited about Christmas! The lovely smells of cinnamon, nutmeg, cloves and molasses cooking in the oven smells incredible, not to mention the perfect combo for a hearty cookie that warms you up during the cold, winter months.
This is also an easy festive dessert that doubles as an easy edible gift, a fun snack to have throughout winter, or just because you love the flavors of gingersnap cookies. They are also the perfect traditional cookie to add to a Santa’s cookies and milk tray.
You can make up to 24 cookies with this recipe, and store the rest for later. When you need to entertain guests, family and friends, pop them back in the oven and serve. These delicious holiday cookies can be stored for up to 3 months, so you can also enjoy these hearty cookies after Christmas.
How To Make Old-Fashioned Gingersnap Cookies
Ready to put on your apron and start making these scrumptious Ginger Snap Cookies? Make sure you have all the supplies and ingredients you need before hand to make these soft and chewy old-fashioned holiday cookies!
Supplies You’ll Need:
- Stand mixer
- Mixing bowl
- Cooling rack
- Baking paper or parchment paper
- Ice cream scoop(optional)
Ingredients:
- Sugar
- Unsalted butter, softened
- Molasses
- Egg
- Flour
- Baking soda
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Salt
Directions:
1. Preheat the oven to 350 degrees F. Line your baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3. Add in the molasses and egg. Mix until combined.
4. Next, add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Make sure you mix everything well – stopping the machine, scraping the sides of the bowl and mixing again. Note: This is a sticky dough – if desired chill the dough in the freezer for 10 minutes.
5. Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar.
6. Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes. Your Gingersnap Cookies are done when the edges are set and the center is no longer shiny. Allow to cool before removing from the baking sheet.
Tips For Making Your Chewy Ginger Snap Cokies
- This dough is sticky. If you want to make it less sticky to make it easier to handle, you can chill the dough before rolling into balls. This is not necessary for baking purposes – just usability and preference.
- If you don’t have a stand mixer, you can also mix the dough by hand. It will take you a little longer, but it’s definitely doable!
- Storage: Cookies are best stored in an airtight container for up to 3 days or frozen for 3 months.
More easy holiday desserts:
Soft & Chewy Gingersnap Cookies
Notes
- 1 cup sugar
- 12 tbsp unsalted butter, softened
- 3 tbsp molasses
- 1 egg
- 2 ½ cup flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
- Additional sugar, for rolling
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the molasses and egg. Mix until combined.
- Add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Mix well – stopping the machine, scraping the sides of the bowl and mixing again.
- *This is a sticky dough – if desired chill the dough in the freezer for 10 minutes.
- Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar.
- Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes.
- Cookies are done when the edges are set and the center is no longer shiny. Allow to cool before removing from the baking sheet.
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