I have rarely met a cookie that I didn’t like, but Soft and Chewy Gingersnaps are near the top of my list. They are seriously the perfect cookie, loads of flavor, not too sweet, and soft and chewy with a lovely light crunch from the sugar that they were rolled in before baking.
The molasses, ginger and cinnamon in these gingersnaps makes them the perfect cool weather cookie – something to warm your soul. Add some chopped crystallized ginger to kick up the flavor and it makes it darn hard to stop eating them.
The definition of how “spicy” you like your gingersnaps is a very personal matter. This recipe is loaded with flavor. However, if you like more ginger or cinnamon, go ahead and add more. It will be seriously delicious! You can even add some finely ground black pepper to kick it up even more. If you don’t like crystallized ginger, then you can leave it out or if you love it – just add more! That’s what I love about a good cookie recipe – once you have your basic ingredients, it’s easy to change things up to make it exactly how you like it.
If you’d like your cookies less chewy and more crunchy, just leave them in the oven for a minute or two longer.
Soft and Chewy Gingersnaps
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/3 cup + 1 TB butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup dark molasses
- 2 ounces (about 1/2 cup) finely chopped crystallized ginger
- * 1/3 cup extra granulated sugar to roll the cookies in before baking
- Preheat oven to 350°.
- In a medium bowl, mix together flour, soda, baking powder, salt, ginger, and cinnamon.
- In the bowl of an electric mixer on medium speed, cream together the butter and sugars. Add the egg and molasses, and beat until well blended (scraping the bowl as needed).
- Add flour mixture and mix just until blended.
- Add the crystallized ginger and mix until blended.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Roll 1 tablespoon+ dough in to a ball for each cookie. Roll each ball in additional granulated sugar.
- Place dough 2 inches apart on parchment lined cookie sheets. Lightly, press down on each cookie.
- Bake 11 to 14 minutes, until tops are cracked. Allow cookies to cool on baking sheet for 2-3 minutes before removing to a wire rack to cool completely.
- Yield: 2+ Dozen
My adoration of cookies knows no limits. Here are a few other cookie recipes to inspire your taste buds.
- Coconut Cranberry Cookies – for those of you who are obsessed with coconut and with cranberries. This soft and chewy cookie isn’t too sweet and is definitely worth a try.
- Cranberry Shortbread Cookies – a gorgeous, no-roll shortbread; lightly sweet, beautiful crunch – then add the chewy, sweet/tart dried cranberries and you have something new and delicious. Really, you need try this recipe!