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.
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.
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:
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.
- 2 cups granulated sugar
- 1 1/2 cup canola oil
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour (spooned & leveled)
- 4 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp salt
- extra granulated sugar for rolling
- Preheat the oven to 350° 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 1/4 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 105mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest