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chewy ginger snaps overhead
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Chewy Ginger Snaps cookies

A beautiful soft, chewy version of the traditional Ginger Snap delivering the spices of fall in a moist cookie. Option included to make a crisp edge chewy middle version too!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time (approximate) 1 hour
Total Time 1 hour 25 minutes
Servings 40 cookies
Calories 91kcal
Author Toni Dash

Ingredients

  • 2 teaspoons Baking Soda (see Notes below)
  • 2 1/4 cups All Purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ teaspoon ground Cloves
  • ½ teaspoon ground Ginger
  • 2 teaspoon ground Cinnamon
  • ½ teaspoon Kosher Salt
  • ¾ cup unsalted Butter softened
  • 1/2 cup granulated Sugar (plus 1/2-3/4 cups extra for rolling the cookies before baking)
  • 1/2 cup light Brown Sugar
  • ¼ cup Molasses
  • 1 Egg room temperature and lightly beaten
  • 3 ounces Crystallized Ginger diced

Instructions

  • In a medium mixing bowl, stir together baking soda (and baking powder if using - see NOTES below), flour, cloves, ginger, cinnamon and salt. Set aside.
  • In a second mixing bowl, using a hand held mixer or stand mixer fitted with paddle attachment cream the softened butter. Add the granulated sugar and brown sugar; beat to until light and airy (3-5 minutes).
  • Add the molasses and egg; beat on low to combine (do not over mix).
  • Slowly add the dry mixture to the wet mixture, beating on low speed, adding a small amount and allowing it to incorporate before adding more.
  • Stir in crystallized ginger.
  • Cover and chill in the refrigerator for 1-2 hours, or until dough is fully chilled and stiff.
  • Ten minutes before the hour chilling time is done, preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  • Place enough sugar to roll the dough in a small bowl (1/2 cup). Use a 1-tablespoon cookie scoop to scoop 1-inch dough balls. Roll the dough balls between the palms of your hands to smooth. Place in sugar and roll the dough ball to fully cover.
  • Place dough balls on the prepared baking sheet allowing 2 inch spacing between them. Bake for 8-10 minutes. Remove from oven.
  • Allow cookies to sit on the baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 minutes or until set.

Notes

Ingredient Notes
For the chewiest cookie use only baking soda. The cookie are a bit thinner but remain chewy.
For a cookie with crisp edges and chewy middle use 1 teaspoon baking soda and 1 teaspoon baking powder. This combination creates a cookie that is slightly taller and with beautiful crackly tops.
Recipe Testing Notes
This recipe has been tested at sea level, at altitude (5,400 feet), with regular and gluten-free Bob's Red Mill 1-to-1 flour. If baking above 5,400 feet altitude adjustments may be necessary.
Storing and Freezing
Store the cooled cookies in an airtight container for up to 2 weeks at room temperature. They can also be frozen in an airtight container or freezer bag for up to 6 months. Thaw at room temperature.
NOTE: storing the cookies in the refrigerator will make them stiff and brittle.

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 88mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg