Soft and Chewy Gingersnap Cookies


You know those times where you see the most amazing box of cookies in the grocery store, (and we aint talkin’ bout’ your average joe box of cookies, we talkin’ bout pretty pictures and pretty packaging) you buy them feeling like you have found the best store bought cookie ever made and as you take the first bite the cookie is as hard as rock. (Sorry for all the italics going on right now) So hard, that the cookie could practically be made of concrete.

“But Emma, you write about homemade cookies! Why you buyin’ them?” Well you know, sometimes it just happens. Sometimes you are in a pickle and the boxed cookie has just got to happen. Anywho…


Almost every time ‘the dreaded rock cookie’ scenario has occured, it’s involved a gingersnap. Those dreaded gingersnaps. I understand that gingersnaps are supposed to be on the harder side, served with a tall glass of milk, but does any cookie really need to be that difficult to bite into? I betcha all those cookie companies are owned by dentists. Dentists who want you to break your teeth so you can pay them to fix them. It’s all a clever ploy…maybe I’m overthinking this just a wee bit.

My favourite cookie when I was younger was this particular recipe for soft gingersnaps. I guess they really aren’t ginger’snaps’ persay, ginger’chews’ would better suit this recipe. Funny how that is…


I really have no idea where this recipe came from, but what I do know is that it is written in my mom’s trusty, handy dandy recipe book covered in vanilla/molasses/who knows what stains.

If you like soft, chewy, delicious and buttery cookies, then this is the definite recipe for you.


Soft and Chewy Gingersnap Cookies –makes 3 dozen

  • 3/4 cup softened butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cup all purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cloves
  • 1 tsp cinnamon

Preheat oven to 350 degrees F

In  a large bowl or electric mixer, cream together butter and sugar until light and fluffy. Add in molasses and beat until incorperated. Add in egg and beat until incorperated.

In a smaller bowl, whisk together flour, soda, ginger, cinnamon and cloves.

Add the flour mixture in 2 additions to the butter mixture and beat until well combined.

Depending on how soft your butter is, the batter may be very soft and sticky. Just refrigerate for 10 minutes or so. It will still be a soft dough to work with regardless.

Roll into small balls, then roll in sugar and place on parchment lined baking sheet.

Bake for 10-12 minutes, until  tops look cracked. (they will still feel soft to the touch, but that is what makes them chewy!)  Watch carefully, because you do not want to overcook these.

Let cool for a few minutes on the cookie sheet, before transferring to a wire rack to cool completely.


6 thoughts on “Soft and Chewy Gingersnap Cookies


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