Irresistibly Soft & Chewy Homemade Gingersnap Cookies: The Ultimate Holiday Recipe
There’s nothing quite like the warm, inviting aroma of freshly baked gingersnap cookies filling your home. These aren’t just any gingersnaps; this recipe yields firm, yet wonderfully chewy cookies bursting with the comforting flavors of ground ginger, cinnamon, and allspice. They are a true classic, perfect for cookie exchanges, festive gatherings, or simply enjoying with your family. While utterly delicious served warm, their delightful texture and spicy kick are equally magnificent at room temperature. We especially cherish making these particular gingersnaps, often alongside our beloved Snickerdoodles, as a cherished part of our Christmastime traditions.
For many, gingersnaps evoke memories of holiday cheer and cozy evenings. Their distinctive flavor profile, a harmonious blend of sweet and spicy, makes them a standout in any cookie assortment. This recipe is designed to deliver that perfect balance, ensuring each bite is a symphony of warm spices and a satisfyingly soft chew. Forget those overly hard, brittle gingersnaps you might find in a box; this is the real deal – a tender, flavorful treat that will become a staple in your baking repertoire.
The Secret to Perfectly Soft and Chewy Gingersnap Cookies
I’ve always preferred a gingersnap that offers a tender bite over the traditional, super-crispy varieties often found pre-packaged. This recipe is crafted specifically for those who, like me, appreciate a softer, more yielding texture that still holds its shape beautifully. Each cookie is generously spiced, providing that characteristic gingersnap warmth that pairs absolutely perfectly with a tall glass of cold milk or a hot cup of tea or coffee.
The magic truly happens in the careful balance of ingredients and precise baking times. We’re not just aiming for a cookie; we’re aiming for an experience. The robust flavor of dark molasses, combined with both granulated and brown sugar, contributes not only to the deep, rich color but also to the delightful chewiness that sets these gingersnaps apart. Get ready to bake a batch of these spiced wonders that will have everyone asking for the recipe!
Essential Ingredients for Perfect Gingersnap Cookies
Crafting the perfect gingersnap cookie starts with a selection of high-quality ingredients. Each component plays a crucial role in achieving the desired flavor and texture. Here’s a breakdown of what you’ll need:
- Dry Ingredients:
- All-purpose flour: The foundation of our cookies, providing structure.
- Baking soda: Essential for helping the cookies rise and achieve that soft, airy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Spices: The heart and soul of gingersnaps!
- Ground ginger: The star, delivering its signature warmth and zing.
- Ground cinnamon: Adds a sweet, woody spice that complements the ginger beautifully.
- Ground allspice: A complex spice reminiscent of cloves, nutmeg, and cinnamon, deepening the overall flavor profile.
- Wet Ingredients:
- Granulated sugar: Provides sweetness and contributes to the crisp exterior when combined with other sugars.
- Light brown sugar (packed): Adds moisture and a hint of caramel flavor, crucial for chewiness.
- Unsalted butter: Softened to perfection, it creates a rich, tender crumb. Using unsalted allows you to control the salt content.
- Eggs: Act as a binder, adding richness and helping with the cookie’s structure.
- Dark molasses: The unsung hero! Molasses is what gives gingersnaps their distinctive deep color, robust flavor, and incredibly chewy texture. Don’t substitute with lighter syrups for the best results.
Expert Baking Tips for Flawless Gingersnap Cookies
Achieving bakery-quality gingersnaps is easier than you think with these professional tips:
- Softened Butter is Key: “Softened” doesn’t mean melted or greasy. It means taking your butter out of the fridge approximately 20-30 minutes before you plan to use it. It should be pliable enough to leave an indentation when gently pressed, but still cool to the touch. Too soft, and your cookies might spread too much.
- Room Temperature Eggs: For optimal baking results, allow your eggs to come to room temperature alongside your butter. Room temperature eggs emulsify better with the other ingredients, leading to a smoother, more uniform dough and a better-textured cookie.
- Choose Your Baking Surface Wisely: Insulated baking sheets are my personal favorite because they promote even baking and prevent the bottoms of your cookies from getting too dark before the tops are cooked. However, any good quality cookie sheets lined with parchment paper or a silicone baking mat will work beautifully. Parchment paper or silicone mats are crucial for easy release and consistent baking.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, resulting in tougher cookies. We want soft and chewy!
- Scoop for Consistency: Using a cookie scoop ensures that all your cookies are the same size, which means they will bake evenly and finish at the same time. This is particularly helpful for uniform browning.
- Know Your Oven: Ovens can vary significantly in temperature. Investing in an inexpensive oven thermometer can help you ensure your oven is truly preheated to the correct temperature, leading to more consistent results.
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Helpful Kitchen Tools for Baking Success
Having the right tools can make all the difference in your baking experience. These are some of my go-to items for making gingersnap cookies, ensuring efficiency and excellent results:
- Stand mixer: Indispensable for creaming butter and sugar, and mixing dough thoroughly without overworking it.
- Measuring cups and spoons: Accuracy in measuring ingredients is paramount for consistent baking.
- Insulated baking sheets: As mentioned, these help ensure even baking and prevent burnt bottoms.
- Silicone baking mat: A fantastic non-stick alternative to parchment paper, reusable and easy to clean.
How to Make the Best Soft & Chewy Gingersnap Cookies: Step-by-Step
Ready to bake a batch of these spiced delights? Follow these detailed instructions for a smooth and enjoyable baking process. Precision and proper technique will ensure your gingersnaps come out perfectly soft and chewy every single time.
Start by preheating your oven to 350 degrees F (175 C). This is a crucial first step to ensure your cookies begin baking at the correct temperature, preventing them from spreading too much. While your oven heats, take a moment to prepare your baking sheets. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat. This not only prevents sticking but also helps the cookies bake evenly and makes cleanup a breeze.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice. Whisking ensures all the spices and leavening agents are evenly distributed throughout the flour, which is key for uniform flavor and rise in your cookies. Set this mixture aside.
- Cream Wet Ingredients: In the bowl of a stand mixer (or a large bowl with a hand mixer), combine both the granulated sugar, light brown sugar, and softened unsalted butter. Start on low speed for about 15-20 seconds to incorporate them without making a mess, then increase the speed to medium-high. Beat until the mixture is light and fluffy, usually 2-3 minutes. This creaming process incorporates air, which contributes to the cookies’ light texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated into the butter-sugar mixture before adding the next. This helps create a stable emulsion, leading to a smoother batter.
- Incorporate Molasses: Pour in the dark molasses and beat until it’s fully combined and the batter looks smooth and silky. The molasses is critical for the characteristic gingersnap flavor and chewy texture.
- Gradually Add Dry to Wet: With the mixer on low speed, gradually add the reserved flour mixture to the wet ingredients. Mix just until a fairly stiff dough forms. Be careful not to overmix at this stage; overmixing can result in tough cookies. Stop as soon as no dry streaks of flour are visible.
- Form and Space Cookies: Using a 1-inch cookie scoop, drop balls of dough onto the prepared baking sheets. Arrange them about 1 1/2 inches apart to allow for spreading during baking. If desired, you can gently roll each dough ball in granulated sugar before placing it on the sheet for an extra sparkle and slight crunch.
- Bake to Perfection: Bake for 10-11 minutes for soft, chewy cookies, or extend the baking time to 13-14 minutes if you prefer a slightly crisper texture. Keep an eye on them, as oven temperatures can vary.
- Cooling Process: Remove the baking sheets from the oven. At this point, the cookies will appear puffed up, but don’t worry – they will settle as they cool. Leave them on the baking sheets for 4-5 minutes. This allows them to set up slightly before you move them. Then, carefully transfer the cookies to wire cooling racks to cool completely. This prevents the bottoms from becoming soggy and ensures an even cool-down.
Storing Your Delicious Gingersnaps
To keep your soft and chewy gingersnap cookies fresh, store them in an airtight container at room temperature. They will maintain their quality and delightful texture for up to 5-7 days. If you want to keep them longer, these cookies freeze exceptionally well! Place cooled cookies in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy them again.
Creative Variations & Serving Ideas
While this classic gingersnap recipe is perfect as is, there are always ways to get creative! For an extra burst of flavor, consider adding finely chopped candied ginger to the dough. A sprinkle of flaky sea salt on top before baking can also enhance the spice profile. You could also experiment with a blend of brown and white sugar for rolling the dough balls, or even add a pinch of black pepper for an unexpected kick.
These gingersnap cookies are incredibly versatile. Serve them with a mug of hot coffee, a glass of cold milk, or even alongside a scoop of vanilla bean ice cream for an indulgent dessert. They also make wonderful gifts during the holidays, beautifully packaged in decorative tins or cellophane bags.
I genuinely hope you love these soft and chewy gingersnap cookies just as much as we do. They are a true labor of love and a highlight of our baking calendar. Happy Holidays and happy baking!
More Festive Cookie Recipes to Enjoy
If you’re a fan of baking, especially during the festive season, you might enjoy exploring some of our other popular cookie recipes. Each one is tried and true, perfect for any occasion!
- Sugar Cookies: A classic, versatile cookie perfect for decorating.
- Orange Crinkle Cookies: Zesty, soft, and fun to make!
- Peanut Butter Cookies: Irresistibly soft and chewy, packed with peanut butter flavor.
- Sugar Topped Molasses Spice Cookies: Another delightful option for spice lovers.
- Cinnamon Chocolate Chip Cookies: A comforting twist on a beloved favorite.
- Melted Snowman Cookies: A fun and whimsical treat for winter.
- Oatmeal Raisin Cookies: A timeless classic, chewy and wholesome.
Homemade Gingersnap Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 ¾ cups unbleached all purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 3 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ¾ cup unsalted butter softened
- 2 large eggs
- ½ cup dark molasses
Things You’ll Need
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Stand mixer
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Measuring cups and spoons
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Insulated baking sheets
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Silicone baking mat
Before You Begin
- Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
- For best baking results, bring the eggs out at the same time as the butter.
- Insulated baking sheets are my favorite, but you can use any cookie sheets lined with parchment.
Instructions
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Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.
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In mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and beat until well combined, batter will look smooth and silky. Gradually add in the flour mixture to form a fairly stiff dough.
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Using a cookie scoop, place 1-inch balls on prepared baking sheets, about 1 1/2 inches apart. Bake for 10-11 minutes for soft cookies, 13-14 for crisp.
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Remove from oven, cookies will appear puffed, but will settle as they cool. Leave on baking sheets for 4-5 minutes then transfer to cooling racks to cool completely.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Dec 19, 2013.