These chewy gingersnap cookies are the perfect holiday recipe, or frankly, for any time of year. Until recently, I shied away from making gingersnap cookies. I thought that gingersnaps had to be hard and I really prefer soft chewy cookies.
Well, I’m happy to admit that I was wrong, very wrong. I just needed to find the right recipe. Whip up a batch for any occasion. I bet you won’t be able to just eat one. And, your home will smell like heaven for a little while.
Fun fact for you. In some parts of the world, gingersnap cookies are known as ginger nuts. This is mostly in the UK, Australia and New Zealand. These cultural nuances are always fascinating to me.
Chewy Gingersnap Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup fancy molasses
- 2 tbsp vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 3 1/2 cups all purpose flour
- 2 1/4 tsp baking soda
- 1 tsp salt omit if using salted butter
- 1 1/4 tsp cinnamon
- 1 1/4 tsp ground cloves
- 1/2 cup sugar this is to roll the dough balls before baking
Instructions
- Preheat the oven to 350° F.
- Grease pans or line with parchment paper or silicone baking mats.
- In a bowl, mix together the flour, baking soda, salt, cinnamon, cloves and ginger and set aside.
- Using a mixer, cream together the butter and sugar until light and fluffy. Don’t have mixer, don’t fret, mixing by hand will work just as well.
- Add the molasses and mix until completely combined.
- Add the eggs, oil and vanilla and continue mixing.
- Add in flour mixture and stir or mix until everything is just combined. You don’t want to over mix.
- With the help of a cookie scoop, roll dough into balls.
- Roll dough balls in sugar before placing on baking sheet. The cookies will spread while baking so make sure that there’s about 2 inches between them.
- Bake for 10 to 12 minutes. The cookies should appear soft and slightly under cooked.
- Let cookies cool off for about 5 minutes before transferring to a wire rack to completely cool off.
Notes
- The cookies can be kept in an airtight container at room temperature for up to 1 week. And, frozen for about a month.
Also, if you are looking to make these chewy gingersnap cookies even better, make them into a sandwich. It will blow your mind! I recommend you try making nutmeg buttercream.
Finally, if you are looking for another popular cookie recipe? Click here for a chocolate chip cookie recipe that is highly addictive.
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