These chewy gingersnap cookies have a soft and chewy center and crisp edges. They have the classic flavors and are perfect for gifts, for dunking in milk or coffee.
Chewy Gingersnap Cookies
Gingersnap cookies are a holiday classic and perfect for holiday cookie trays. This recipe easily makes 6 dozen cookies!
They're quick to make and they're easy enough for kids to make them as well.
These cookies are chewy and do not have the crunch of the crispy gingersnaps.
Ingredients in Chewy Gingersnap Cookies
- Granulated Sugar
- Canola Oil
- Molasses - gives Gingersnap the classic and loved flavor.
- All-Purpose flour
- Baking Soda
- Ground Ginger - ginger adds spice to the cookies
- Ground Cinnamon - Cinnamon is sweet and is the perfect balance to the ginger in this recipe.
- Salt
- Eggs
RELATED: Chocolate Chip M&M Cookies
How To Make Gingersnap Cookies
The first step in making these cookies is to cream the granulated sugar and oil together. The reason oil is used in these gingersnap cookies is so that they will not rise and they're like a traditional gingersnap cookie.
If you replace the oil for butter it act as a leavening agent and the cookies will have more rise to them and most likely will not have the crackled look and texture.
Add the eggs once the sugar and oil are beaten together. The molasses is added in and beaten until combined.
Combine the all-purpose flour, baking soda, ginger, cinnamon, and salt together in a large bowl before adding it to the wet mixture.
The batter will be very thick but that's okay! These cookies will spread out as they are baking but there is no chilling required for this recipe.
Roll each cookie into a 1-inch ball. The easiest way to get the same size cookie is to use a small cookie scoop. I use cookie scoops for all of my cookies because it's easy and fast to scoop the cookie dough into the right size.
Roll the scoops into balls and roll the dough into a plate of granulated sugar. Place the cookies on a cookie sheet lined with parchment paper or use silicone mats 2 inches apart.
Bake these cookies for 10-12 minutes and remove them from the oven allow them to settle and cool before moving them to a cooling rack.
It is important to not overcook these cookies so that the cookies will be soft and chewy in the center.
TIP: Bake these cookies one tray at a time to ensure even baking.
What is Needed to Make Cookies
- Mixing Bowl- bigger the better because this recipe makes roughly 6 dozen cookies.
- Measuring Cups & Spoons
- Hand Mixer - a hand mixer makes it very easy to blend the cookie dough
- Parchment Paper or silicone mats - one of the other. Both are easy cleanup and non-stick
- Cookie Sheets- Bake one tray at a time.
- Small Cookie Scoop- cookie scoops are great for getting the same size cookie, every time.
Cookies Perfect for Christmas
If you like this recipe for this Christmas cookie classic, then try these:
Monster Cookies - Can be make gluten-free! This recipe for monster cookies is made with a peanut butter substitute so it is allergy friendly!
Chocolate Chunk Marshmallow Cookies - these cookies are ooey-gooey and absolutely delicious. I make them every year for the kids to enjoy.
Brown Butter Sugar Cookies- These cookies are requested as soon as Fall starts. The warm and comforting spices in this cookie makes it a holiday flavor. The browned butter really takes a sugar cookie to a new level!
Chocolate Crinkle Cookies - These cookies brighten up a cookie tray and they're so darn delicious.
📖 Recipe
Chewy Gingersnap Cookies
Ingredients
- 2 cups granulated sugar
- 1 ½ cup canola oil
- 2 eggs
- ½ cup molasses
- 4 cups all-purpose flour - spooned & leveled
- 4 teaspoon baking soda
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon salt
- extra granulated sugar for rolling
Instructions
- Preheat the oven to 350°F and either line a cookie sheet with parchment paper or use silicone mats.
- Cream together the oil and the granulated sugar until well combined.
- Beat in the eggs and then add in the molasses.
- In a separate bowl, combine the flour, baking soda, ginger, cinnamon, and salt together. Combine well.
- Slowly add the dry ingredients into the wet ingredients making sure each addition is blended well by using a hand mixer.
- Roll the dough into 1 inch balls. Cookie scoops are great for this.
- Add ¼ cup of granulated sugar to a plate and roll the ball of dough to cover all sides.
- Place the balls on the prepared cookie sheet 2 inches apart.
- Bake in the preheated oven for 10-12 minutes.
- Allow the cookies to cool completely before moving them to a cooling rack.
- Store in an airtight container.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Kate says
Many thanks for sharing this. I will try them as Christmas cookies this year.
Cindy Cavanagh says
Back strap or regular molasses?
Dana says
Regular molasses 🙂