Chewy Gingersnap Cookies

Chewy gingersnap cookies from My Dad Butters His Bacon

Inspiration: My great grandma’s gingersnap cookies.

I consider myself lucky that I was able to get to know my great grandparents.  Three of my four great grandparents were alive until I was well into my 20’s and I have so many wonderful memories of our visits together.  I could always count on three things when visiting my great grandma: 1) a game of scrabble, 2) a scrumptious cookie from the cookie jar, and 3) the best cup of tea one could ask for.

Chewy Gingersnap Cookies
Prep time
Cook time
Total time
Gingersnap cookies may be considered old fashioned, but in my opinion they can't be beat. The trick to making these cookies chewy is to under-bake them just a little.
Recipe type: Baked Goods
Serves: 3 dozen
  • 1 cup brown sugar
  • ¾ cup butter, softened
  • ¼ cup molasses
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups plus 1 tablespoon flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ cup white sugar*
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, cream together the brown sugar and butter until light and fluffy. Add molasses, vanilla and egg and mix together thoroughly.
  3. Add flour, soda, salt, cinnamon, ginger and cloves to the creamed mixture. Mix well.
  4. Shape dough into one-inch balls, roll in white sugar and place on a greased cookie sheet.
  5. Bake for 8 to 9 minutes. The cookies should look under-baked when they are "done".
  6. Remove from oven and let cool for one minute. Using a spatula, remove the cookies from the cookie sheet and place on a sheet of parchment paper.
  7. Allow to cool for 30 minutes.
*While growing up, we rolled the balls in coloured sanding sugar as opposed to white sugar.
**I always put my cookies on parchment or wax paper to cool, rather than using a drying rack.


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