Crisp and Chewy Ginger Snap Cookies
Happy reveal day for my 3rd annual Christmas Cookie Recipe Swap! This year we had 44 bloggers from the US and Canada come together to swap recipes, share stories, and bring you some delicious cookie recipes! Each pair exchanged recipes, baked up the cookie recipe they received, and we’re all sharing them today! You find everyone’s recipes at the bottom of this post.
I have to give a big shout out to my fab co-hosts this year too. This swap wouldn’t be possible without them!
Aubrey from Real Housemoms
Rachel from {i love} my disorganized life
Wendy from Around My Family Table
Laura from Pink Cake Plate
Abbey from The Cards We Drew
Kelley from Miss Information
Carli from Dimple Prints
Now let’s talk cookies! Because this is my swap, I totally got to pick who I wanted for my partner. See how that works. 😉 I picked one of my favorite people/blogger crush Kristy from She Eats. Kristy makes some seriously delicious food and cocktails. Can we just talk about Apple Bacon Cheddar Scones, Blood Orange Rosemary Gin Fizzes, Autumn Mac and Cheese, and Cinnamon Apple Whiskey Sours for a minute? Heck, I even renamed a cocktail after her. I big puffy heart Kristy!
This recipe is from Kristy’s mom. Like no BS, Kristy texted her mom at 8am to ask for the recipe. See how amazeballs she is? I made these cookies in the middle of last week. My little sister came over, and she and I and the boys all helped. It was really fun. And as soon as I took the first batch out of the over, I realized it. I had added and extra 1/2 cup to the dough. That sugar was supposed to be from rolling the cookies in. Lesson learned. No matter how great of a cook/baker you think you are, read the entire recipe FIRST before beginning.
Luckily, the cookies still tasted great. They were even better than how I normally like gingersnaps. They were crispy and chewy at the same time, and the extra sugar really balanced the molasses well. I’ll be making these (correctly) again, but for now you’re getting my recipe. Because they’re gooooo-oooood!
Crisp and Chewy Ginger Snap Cookies
Ingredients
Method
- Preheat oven to 360 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- In a large bowl, beat together sugar and butter until pale and fluffy, about 1 minute. Add egg and molasses; mix until well combined. Scrap sides of bowl as needed.
- In a medium mixing bowl, combine flour, baking soda, cinnamon, and ginger.
- Add flour mixture to butter mixture in two additions, mixing until just combined after each addition. Dough will be slightly wetter than your usual cookie dough.
- Place about 1/3 cup sugar in a small bowl.
- Using a small cookie scoop, portion dough onto the baking sheet, about 2 inches apart. Pick up one scoop of dough, and roll it into a ball using your hands. Roll the dough ball in sugar until completely coated. Place back on baking sheet. Gently press the top of the dough with a fork to flatten it slightly. Repeat with remaining dough.
- Bake for 10 to 12 minutes. Dough will spread! Remove from oven and cool for 2 minutes of the pan. Transfer cookies to a wire rack to cool completely. "Dip in boozy laced eggnog by the tree and chow down." Store in an airtight container for up to 1 week...if they last that long.
Notes
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.‘);
Lovely snaps. Thanks for hosting. I had a great time. Is there somewhere for us to link our posts? I put the linky tool on my blog but didn’t see anywhere to add posts to it.
Per my last email, I’m adding everyone in this morning. I’m just about done. 🙂
Those look spectacular! Great recipe 🙂
Happy Blogging!
Happy Valley Chow
Glad you enjoyed them!
Kristy’s Momma Gardner
Hi Debby!!!!! Oh, I’m all twitterpated that you stopped by to say hi! The cookies are amaze-balls! Seriously. They were gone within a day. I’m totally making them the right way soon. I owe our neighbors some cookies to even the score for the plateful they brought over the other day. 🙂
These look great, I’ll have to give them a try! Thrilled to be a part of the cookie swap this year, thank you for hosting!
Your cookies came out great! Ginger snap is the perfect holiday flavor!
xo
~Cathy~ OurMiniFamily.com
Can’t wait to try these! Visiting from Link Party Palooza 🙂
These cookies are perfect. They are the right balance of chewy and crisp. They looked like store bought, both batches. This recipe is amazing
Thank you so much Thea!
My dough was so wet i couldn’t roll into a ball …even after i put an additional 2 tbs of flour in the mixer so i just sprinkled the sugar on top….hope it comes out good
Just tried these on a whim…. Can’t tell u how good they were. I’m doin the happy dance
GOLD STANDARD comes to mind…………………Thank you for making me look so good…I did refrigerated the dough came out very pro:))
Question – how many cookies does one batch make? It doesn’t say anywhere in the recipe.
Thanks!
Oh gosh, it’s been years since I’ve made these, but I want to say it made at least 3 dozen cookies. Maybe even 4 dozen.
These cookies are magnificent! I made 1 addition: I added about a third cup of finely chopped candied ginger to the dry ingredients before combining with the wet ingredients.
Thank you for the recipe.
These were definitely a hit! I always make a recipe as is before making any subs or add ins. Let me tell you as is these are AMAZING! The next few times I made them I did as suggested and only used 1c sugar. I used vegan butter, date syrup instead of molasses and added some freshly grated ginger. My oh my, these were phenomenal! They are so good you don’t even need to roll them in sugar. Thank you for sharing.
First time I made these I cooked them right after I made the dough and felt they spread too much. Then I refrigerated the dough overnight and they came out perfectly when baked.
This time I made a double batch and will be handing these cookies out for Christmas!