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Looking for a delightfully delicious Chewy Gingersnaps recipe??
Well, look no further! This gingersnap recipe is the perfect recipe to feed your desires! It uses freshly grated ginger, as well as cayenne pepper, for a zingy, slightly spicy kick!
My husband’s grandma recently paid our state a visit. She was telling us about her gingersnaps recipe. I’m not sure I’ve ever tasted hers, but everybody raves about them. She told me what she did differently in her recipe, so I decided to come up with my own recipe, inspired by her.
I am a sucker for chewy cookies. Whenever I try to come up with a new cookie recipe, I find myself drawn toward making them chewy. I also love other cookies. Cookies are just delightful!
These chewy gingersnaps are so yummy! The freshly grated ginger is refreshing, and pairs well with the molasses and the added touch of spicy cayenne.
This recipe reminds me of the store-bought hard gingersnaps cookies. My dad would always buy them to go with his morning coffee on the weekends. These chewy gingersnaps also go really well with weekend morning coffee!
I’ve found many gingersnaps recipes that are amazing, but I feel like these have a little bit extra “mmm” to them. My husband doesn’t like gingersnaps(crazy, I know!), and even he told me he could sit down to an entire pan of these. They were also a win with my kiddos! The spice wasn’t too much, but they could tell it was there.
Ingredients:
- Butter, softened
- White sugar(granulated or cane)
- Molasses
- Eggs
- Fresh ginger
- All-purpose flour
- Baking soda
- Salt
- Cayenne pepper
- Ground cinnamon
- Ground ginger
- Ground cloves
Steps:
1. In a mixing bowl, cream butter and sugar together, by hand.
2. Add eggs, molasses, and fresh ginger, mixing well.
3. In a separate bowl, combine flour, baking soda, salt, cayenne, cinnamon, ginger, and cloves, mixing well with a whisk or fork.
4. Add flour mixture to butter mixture, mixing well to combine.
5. Place dough in refrigerator and allow to chill at least 1 hour.
6. Put remaining 1/3C sugar in a small bowl.
7. Preheat oven to 350 degrees, and prepare baking sheets with parchment paper.
8. After chilling dough, roll dough into balls(about 1.5tbsp), roll balls in the sugar, then place on prepared baking sheets.
9. Bake for 11-13 minutes. You’re looking for the cookies to puff up a little and start to crack on the tops.
10. Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack.
11. Enjoy!
Chewy Gingersnaps
Ingredients
- 3/4 Cup butter, softened
- 1 Cup white sugar + 1/3C
- 1/2 Cup molasses
- 2 Eggs
- 4 Tsp fresh ginger, grated
- 2 1/4 Cups all-purpose flour
- 1 Tsp baking soda
- 1/4 Tsp salt
- 1/4 Tsp cayenne pepper
- 1 Tsp ground cinnamon
- 1 Tsp ground ginger
- 1/2 Tsp cloves
Instructions
- In a mixing bowl, cream butter and sugar together, by hand.
- Add eggs, molasses, and fresh ginger, mixing well.
- In a separate bowl, combine flour, baking soda, salt, cayenne, cinnamon, ginger, and cloves, mixing well with a whisk or fork.
- Add flour mixture to butter mixture, mixing well to combine.
- Place dough in refrigerator and allow to chill at least 1 hour.
- Put remaining 1/3C sugar in a small bowl.
- Preheat oven to 350 degrees, and prepare baking sheets with parchment paper.
- After chilling dough, roll dough into balls(about 1.5tbsp), roll balls in the sugar, then place on prepared baking sheets.
- Bake for 11-13 minutes. You're looking for the cookies to puff up a little and start to crack on the tops.
- Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy!