Chewy Gingersnap Cookies

Hi! I’m so excited that it is almost March, and March means spring! Although, here in Minnesota I don’t think we will be seeing any spring for awhile. So what’s better to do when there is three feet of snow on the ground? Bake cookies of course! I love cookies, so as I continue going through this blog journey you will probably be seeing me post a lot of cookie recipes.

These gingersnap cookies are so delicious, and easy. There is just a bit of spice in it, but not to much. Now to me gingersnap cookie batter does not taste good, probably because of the molasses. I made these cookies with my friend last Saturday, and they were so good!

Chewy Gingersnap Cookies

Yields: 40 Prep Time: 15 min Cook Time: 9 min Total Time: 24 min

3 1/2 Cups of Flour

2 Teaspoons of Baking Soda

2 Teaspoons Ground Ginger

1 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Glove

3/4 Cup of Butter ( salted or unsalted)

2 Cups of Sugar

3 Eggs

1/2 Cup of Molasses

1 Teaspoon of Vanilla

1/2 Cup of Sugar ( for rolling)

  1. Preheat oven to 350 degrees.
  2. In a small bowl mix together the flour, baking soda, ginger, cinnamon and cloves – Set aside.
  3. In a stand mixer with paddle attachment beat the butter and 2 cups of sugar on medium speed until fluffy, scrape the sides as needed. 
  4. Add the eggs one at a time to the butter mixture beating on high until well mixed after each one.
  5. While mixer is going add in the molasses and vanilla. Continue to beat until mixed.
  6. Mix in the flour mixture until well combined.
  7. Line 2 large baking pans with parchment paper.
  8. Take 1/2 a cup of sugar and put in a separate bowl. 
  9. Take about a teaspoon size of batter and roll into a small ball. 
  10. Roll the ball in the sugar to coat.
  11. Place on the parchment paper spaced at least 2 inches apart. – Do Not Flatten.
  12. Bake for 9 minutes, remove and cool on a rack.
  13. To keep cookies chewy, put in a closed container once they are cooled. Enjoy!

Adapted from The Kitchen Magpie Farm


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