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Chewy Gingersnap Cookies Recipe

Chewy Gingersnap Cookies

yield: 25 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients

  • 2 and 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup granulated white sugar
  • 1 cup butter
  • 1 egg
  • 1/4 cup molasses (usually found by maple syrup in the grocery store)
  • 1/4 cup granulated white sugar (keep on a plate for later)
  • 1 and 1/2 cups white chocolate chips, melted (optional)
  • sprinkles (optional)

Directions

1

Preheat the oven to 350 degrees.

2

Mix flour, baking soda, cinnamon, ground clove, ground ginger, and set aside. Cream together egg, sugar, butter, and molasses with a stand mixer or hand beater.

3

Slowly add dry ingredients and mix by hand until combined. Place 1/4 cup sugar on a plate.

4

Roll dough into tablespoon sized balls and roll through sugar on a plate.

5

Place dough on a cookie sheet with parchment paper or on nonstick cookie mat. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 24-32 cookies depending on what size balls you roll

6

The final step is completely optional but oh so yummy and pretty looking! Melt chocolate chips in the microwave for 30 seconds at a time until melted. If clumpy, stir in a little oil to thin. Dip corner of cookies into chocolate and add some sprinkles. Let dry on parchment paper to set.

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gingersnap cookie recipe h2s

If you’re looking for a really delicious homemade cookie, consider these soft & chewy Gingersnap Cookies dipped in white chocolate. They are perfectly spiced, will make your home smell amazing, and are so easy to make and bake.

Easy Gingerbread Cookies Hip2Save.com


Print

Chewy Gingersnap Cookies

yield: 25 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Delicious and chew gingersnap cookies that make the perfect holiday cookie!

Ingredients

  • 2 and 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup granulated white sugar
  • 1 cup butter
  • 1 egg
  • 1/4 cup molasses (usually found by maple syrup in the grocery store)
  • 1/4 cup granulated white sugar (keep on a plate for later)
  • 1 and 1/2 cups white chocolate chips, melted (optional)
  • sprinkles (optional)

Directions

1

Preheat the oven to 350 degrees.

2

Mix flour, baking soda, cinnamon, ground clove, ground ginger, and set aside. Cream together egg, sugar, butter, and molasses with a stand mixer or hand beater.

3

Slowly add dry ingredients and mix by hand until combined. Place 1/4 cup sugar on a plate.

4

Roll dough into tablespoon sized balls and roll through sugar on a plate.

5

Place dough on a cookie sheet with parchment paper or on nonstick cookie mat. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 24-32 cookies depending on what size balls you roll

6

The final step is completely optional but oh so yummy and pretty looking! Melt chocolate chips in the microwave for 30 seconds at a time until melted. If clumpy, stir in a little oil to thin. Dip corner of cookies into chocolate and add some sprinkles. Let dry on parchment paper to set.

Brought to you by Hip2Save.

Recipe Adapted from Food.com


 Lina (lina@hip2save.com) loves cooking new recipes, thrift store shopping, and DIY home decor projects.

Make these Keto Bacon Wrapped Jalapeno Poppers ASAP!

Join The Discussion

Comments 16

    • Lina (Hip's Modern Martha)

      Yes they are wonderful! Enjoy 🙂

  1. Julia L.

    I love how simple but elegant the cookies look. Great job, Lina!

    • Lina (Hip's Modern Martha)

      Thanks so much Julia!

  2. Juli

    Would these work with quinoa flour or another gluten free type of flour?

    • Lina (Hip's Modern Martha)

      Hi Juli, I’m not a GF expert unfortunately, sorry! Maybe a reader has had more experience and can tell us? Thanks!

    • Shey

      These would work to convert them GF. I find it best when baking GF to mix a variety of flours together. It always turns out better… No so crumbly or gritty. I usually pick three to four different types and add them to equal up to the total amount of regular flour needed. Tends to work out pretty well. Xanthum gum also helps keep the baked good held together more.

  3. Karen

    Wow. Yummy!!

  4. Meg

    Are these freezable? As in will they still be chewy after thawing from storage?
    Tia!

    • Lina (Hip's Modern Martha)

      Yes. I believe cookie dough with lots of butter like gingerbread or sugar cookies are great to freeze. Thanks!

  5. Brit

    Sound absolutely amazing. I can’t wait!!!

  6. Susie

    Looks good! I pinned it make later. 🙂

    • Lina (Hip's Modern Martha)

      Thanks Susie!

  7. Jen

    Definitely be making these with my essential oils! Yum!

  8. Polly

    They look divine, Lina! Thanks for the great recipe and great pics! Also had a thought, I think I’ll be calling these ginger-not-so-snap cookies (so soft, they don’t snap when you bite into them)!

    • Lina (Hip's Modern Martha)

      Yes! Awesome : ) thanks Polly.

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