“Grandma’s” Chewy Gingersnap Cookies (A Holiday Classic!)

Are you searching for the ultimate, iconic Christmas cookie? The kind of nostalgic, “from-scratch” treat that tastes just like the ones grandma used to make—impossibly chewy, deeply spiced, and with that beautiful, crackly, sugar-sparkled top? This incredible, “Grandma’s” Classic Chewy Gingersnap Cookie is that perfect recipe. We’re talking a rich, buttery, and unbelievably tender cookie, packed with the warm, cozy flavors of ginger, molasses, and cinnamon.

This isn’t just another cookie recipe; it’s a guide to mastering a legendary, multi-generational secret. We’ll show you the simple but crucial “old-world” secrets to a flawless, foolproof, and perfectly chewy cookie that never fails. This is the perfect, big-batch recipe for all your holiday parties, cookie exchanges, and festive gift-giving.

Table of Contents

Table of Contents

Recipe OverviewTable of Contents: The Ultimate “Chewy & Spicy” Holiday Cookie

What makes this “Grandma’s” Gingersnap so spectacularly delicious is its incredible, deep flavor and its wonderful, chewy texture. This recipe is a masterpiece of classic, old-fashioned baking. The star of the show is the dough itself, a rich and fragrant molasses and butter base, packed with a warm, aromatic blend of ginger and cinnamon. The “magic” of this recipe is the double-sifting method for a light texture, and the final roll in cinnamon sugar, which creates that signature, beautiful, crackly, and sparkling crust.

Metric	Time / Level
Total Time	1 hour
Active Prep Time	30 minutes
Difficulty Level	Easy
Servings	About 4-5 dozen cookies

The Baker’s Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.

• The Cookie Dough (The “Chewy” Secret!):
  • Dark Molasses: This is the number one, non-negotiable secret to the authentic, deep, rich, and slightly smoky-sweet flavor of a classic gingersnap. It is also the key ingredient that guarantees a wonderfully soft and chewy texture.
  • Butter & Sugar: A classic, “creamed” foundation of softened butter and white sugar is the key to a cookie that is both rich and light.
  • The Spices: A generous amount of ground ginger and cinnamon provides that classic, warm, and festive holiday spice.
• The “Sparkle” Topping:
  • Cinnamon Sugar: A simple, old-fashioned roll in a bowl of cinnamon sugar before baking is the classic secret that gives the finished cookies a beautiful, sparkling, and slightly crunchy top.

The Baker’s Masterclass: The Secrets to a Perfect Gingersnap

This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.

1. The “Double-Sift” is KEY!: This is a unique, old-fashioned step that is the secret to this cookie’s perfect texture. By sifting your flour and spices together twice, you are not only making the flour incredibly light and airy, but you are also guaranteeing that the spices and baking soda are perfectly and evenly distributed. This is the foolproof key to a uniform bake and a perfect flavor in every single bite.
2. The “Chewy” Bake (Don’t Overbake!): The secret to a perfectly soft and chewy (not hard and crunchy) gingersnap is to not overbake it. This recipe’s “hot and fast” 10-minute bake is the key. You will pull the cookies from the oven when the tops are puffed, rounded, and just slightly cracked. They will look soft—that’s what you want! They will set up perfectly as they cool.
3. Don’t Overmix!: The secret to a tender, not tough, cookie is to not overwork the dough. After you have created your butter-and-sugar base, you will sift in your flour mixture and mix on a low speed just until the dough comes together.

Step-by-Step to the Best “Grandma’s” Gingersnap Cookies

This elegant, festive dessert is a joy to prepare.

Part 1: The Art of the “Double-Sifted” Spice Blend

Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). In a small bowl, prepare your 1/3 cup of cinnamon sugar for rolling; set it aside.

Step 2 (The Most Important Step!): In a large mixing bowl, sift together your 2 cups of all-purpose flour, 1 tablespoon of ground ginger, 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Stir the mixture until it is blended, and then sift the entire mixture a second time into another bowl.

Part 2: The Creamy Molasses Batter

Step 1: In a large bowl, using an electric mixer, beat your 3/4 cup of butter until it is creamy. Gradually beat in the 1 cup of white sugar.

Step 2: Add your 1 large egg and the 1/4 cup of dark molasses and beat until the mixture is light and fluffy.

Step 3: Sift about one-third of your “double-sifted” flour mixture into the butter mixture and stir to thoroughly blend. Sift in the remaining flour mixture and mix until a soft dough forms.

Part 3: The “Roll-and-Bake” to Crackly Perfection

Step 1 (The Fun Part!): Pinch off small amounts of your dough and roll them with your hands into 1-inch-diameter balls.

Step 2: Place the balls in your bowl of cinnamon sugar and roll them to coat completely.

Step 3: Place the sugar-coated balls about 2 inches apart on an ungreased baking sheet.

Step 4: Bake for about 10 minutes. You will know they are perfectly done when the tops are rounded and have just begun to crack.

Let the cookies cool on a wire rack to allow them to set up.

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What to Serve With Your Gingersnap Cookies

These beautiful and nostalgic cookies are a fantastic and essential part of any holiday celebration.

• The Perfect Pairing: They are absolutely perfect served on a holiday cookie platter alongside other classics like shortbread, spritz, and “Grandma’s Snowball Cookies.”
• A Cozy Treat: They are the perfect, spicy, and chewy cookie to enjoy with a cup of hot coffee, a cup of tea, or a rich, homemade hot chocolate.

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Storage and Make-Ahead Tips

These are the ultimate make-ahead holiday cookie!

• Make-Ahead: You can prepare the unbaked dough up to 3 days in advance and store it, well-wrapped, in the refrigerator.
• Storage: Store the finished, baked cookies in an airtight container at room temperature, with sheets of wax paper between the layers, for up to 2 weeks. Their flavor and texture will actually get even better (and chewier!) as they sit.
• Freezing: This dough freezes beautifully! You can freeze the unbaked dough balls (before rolling in sugar) or the fully baked cookies.

Frequently Asked questions (FAQs)