Chewy Gingersnap Cookies

A time honored tradition in our family is baking.  Well let me rephrase that, Mike does most the baking in the house, however I’m an excellent taste tester and I lead the clean up crew!  We balance each other perfectly.  Baking during Christmas is a fun way to get into the holiday spirit.   One of our favorites to bake are chewy gingersnap cookies.  They make the house smell amazing all day.

The recipe is pretty simple to make, it takes about an hour from start to finish for the whole recipe.  You can even measure out all the ingredients the night before and bake them first thing in the morning.  That is my time saving tip with any baking I do, especially when it has a ton of dry ingredients.

We make chewy ginger snaps every year.  The recipe yields about 30-40 cookies and the longer they sit around (in an airtight container) the chewier they get.  I prefer them about 5 days after baking with a glass of milk or hot chai tea latte.  These cookies will get you in the mood for the holidays!  Check out the recipe below!

Chewy Gingersnap Cookies

Ingredients

• 4 cups of flour (spooned and leveled)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons of ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 1 cup unsalted butter (at room temperature)
• 2 cups packed brown sugar
• 2 large eggs
• ½ cup of molasses
• ¼ cup canola oil
• ½ cup of granulated sugar 

 

Directions

• Heat oven to 350 degrees
• In a large bowl whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves, set aside
• With an electric mixer beat the butter and brown sugar on medium-high until light and fluffy, about 2-3 minutes
• Beat in the eggs then molasses and oil
• Reduce the mixer to love and gradually add in flour mixture until just combined, be careful to not overbeat
• Place the granulated sugar on a plate.  Shape the dough into balls (about 2 tablespoons each).  Roll the balls in the sugar and place on the baking sheets about 3 inches apart
• Bake, rotating the sheets halfway through, until the edges are firm and the center is slightly soft, 16 to 18 minutes.  Let cool on the baking sheet then transfer to a wire rack to cool complete

Be sure to share and tag me @latereverafter on IG when you bake these delicious cookies! And for more baking inspiration get the cannoli cake recipe.