This recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.
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This gingersnap cookie recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.
Brown sugar – I use dark brown sugar in this recipe which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
Molasses – Molasses, also known as treacle is a thick, dark syrup by-product made by refining sugarcane or sugar beets into sugar. There are three types of molasses – light, regular and dark, though I typically only use regular.
Spices – The gingersnaps get their spiced flavor from a combination of cloves, cinnamon and ginger.
How to Make Chewy Gingersnap Cookies
Beat sugar, oil, molasses and egg. Preheat oven to 375°F. In a large mixing bowl, beat the brown sugar, oil, molasses and egg until creamy.
Mix dry ingredients and add. In a small bowl combine the flour, baking soda, salt, cloves, cinnamon and ginger. Gradually beat in the flour mixture.
Roll dough balls. Roll the dough into 1¼” balls.
Then roll in sugar. Add sugar to a small bowl and roll each ball in the sugar, then place each ball 2” apart on an ungreased baking sheet.
Bake cookies. Bake the cookies for 10 to 12 minutes, or until center is firm. Cool on wire racks.
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