Chewy Ginger Snap or Molasses Cookies

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Last Updated on 2020-10-05 by Linda

COOKIE, COOKIE, I must confess I am a bit of a cookie monster.  Crazy that I have not shared a recipe for awhile. Never fear the pandemic is here and that of course means baking time.  Cannot wait for you to test out these chewy ginger snap cookies, or maybe you prefer soft Molasses Cookie as the title.

Growing up I always called these Molasses Cookies and a ginger snap was an actual snap cookie.  It had to be thin and crisp and snap when you broke it in two.

Chewy Gingersnap Cookies

This tasty little morsel can whip up quickly.  Maximum twenty (20) minutes of prep and they are ready to pop in the oven.  8-11 minutes in the oven and you are eating cookies and drinking milk. I mean how awesome does that sound. Chewy Ginger Snap cookies call for cold milk am I right?

It is recommended that you let the cookies chill for an hour. So that means you can whip up a batch, go workout and then not feel guilty about eating the cookies.  I mean that was a great plan in my head.  Utilize the hour for errands, chores or meal prep and then get back to baking.

This will make 4 dozen cookies.  Lets see how many get added to the cookie jar shall we?

Ingredients for Molasses Cookies (AKA Chewy Ginger Snaps)

Time to gather the ingredients, don’t worry about clean up till later. Remember we need to chill for an hour.

You will need:

unsalted butter, room temperature

vegetable shortening

brown sugar, packed

granulated sugar, divided

molasses

large eggs, room temperature

c. all-purpose flour

ground ginger

baking soda

ground cinnamon

ground cloves

salt

Cookie Time, Let’s Bale Ginger Snaps shall we:

Hoping the directions are easy to follow.  Trust me you will not be disappointed in the chewy ginger snaps. I hope this is outlined clearly and easily for you.

1. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
2. Mix in the molasses, and then add the eggs and mix to combine.
3. In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
4. While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed cookie  sheets with parchment paper or a baking mat and set aside.
5. Remove dough from refrigerator and form into 1-inch balls. I use a cookie scoop to make life easier. Roll balls of dough in remaining ½ cup granulated sugar until coated.
6. Place balls of dough onto the prepared cookie sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
7. Remove cookies from oven and cool on wire rack before serving. Enjoy!

My fav Utensils for Baking and the best Cookie scoop ever

Chewy Gingersnap Cookies

Soft and chewy just like Grandma use to make.

Print Pin Rate

Course: Dessert

Cuisine: American, Canada

Keyword: Gingersnaps, Molasses cookie

Prep Time: 20 minutes

Cook Time: 8 minutes

Author: Linda

Equipment

• cookie sheet
• bowl
• spatula

Ingredients

• ½ c. unsalted butter room temperature
• 1 c. vegetable shortening
• 1 c. brown sugar packed
• 1 c. granulated sugar divided
• ½ c. molasses
• 2 large eggs room temperature
• 4½ c. all-purpose flour
• 2 T. ground ginger
• 2 t. baking soda
• 2 t. ground cinnamon
• 1 t. ground cloves
• ½ t. salt

Instructions

• Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
• Mix in the molasses, and then add the eggs and mix to combine.
• In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
• While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
• Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
• Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.
• Remove cookies from oven and cool on wire rack before serving. Enjoy!

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!