Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or not measuring your flour correctly. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. If your kitchen is very warm, you can try chilling your rolled dough balls for about 15-20 minutes before you bake them.

Q2: My cookies are hard and crunchy, not chewy. What happened?

You overbaked them! The 10-minute bake time is the crucial secret. The cookies will look very soft and puffy when they come out of the oven, but they will "set" and become perfectly chewy as they cool.

Q3: Can I use light molasses instead of dark?

You can, but your cookies will have a much milder flavor and a lighter color. The dark molasses is the non-negotiable secret to that classic, robust, and slightly smoky gingersnap flavor.

Q4: Do I really have to sift the flour twice?

For the absolute best, most classic, and "Grandma-approved" texture, yes, it is highly recommended. This old-fashioned step is the foolproof key to a light, airy cookie where all the spices are perfectly blended.

Q5: Can I add other spices?

Yes! This is a wonderful base. For an even more complex, "gingerbread-style" flavor, you can add about 1/4 to 1/2 teaspoon of ground cloves or allspice to your dry ingredients before you sift.

"Grandma's" Chewy Gingersnap Cookies (A Holiday Classic!)

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

A classic, old-fashioned recipe for ‘Grandma’s Gingersnap Cookies.’ This recipe features a soft, spicy dough made with butter, dark molasses, ginger, and cinnamon. The dough is rolled into 1-inch balls, coated in cinnamon sugar, and baked for 10 minutes until the tops are rounded and slightly cracked, yielding a perfectly chewy and festive cookie.

Author: Evelyn

Ingredients

⅓ cup cinnamon sugar (for rolling)
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup butter, softened
1 cup white sugar
1 large egg
¼ cup dark molasses

Instructions

Preheat the oven to 350°F (175°C). Place the cinnamon sugar in a small, shallow bowl and set aside.
Sift the 2 cups of flour, ground ginger, baking soda, 1 teaspoon of ground cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift it a second time into another bowl.
In a separate large bowl, beat the softened butter with an electric mixer until creamy. Gradually beat in the 1 cup of white sugar.
Add the egg and molasses and beat until the mixture is light and fluffy.
Sift one-third of the flour mixture into the butter mixture and stir to thoroughly blend.
Sift in the remaining flour mixture and mix on low speed until a soft dough forms.
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
Place the dough balls in the bowl of cinnamon sugar and roll them to coat completely.
Place the coated balls 2 inches apart on ungreased baking sheets.
Bake in the preheated oven for about 10 minutes, switching the baking sheet racks halfway through. The cookies are done when the tops are rounded and slightly cracked.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

This is a classic recipe for chewy, spicy gingersnap cookies, perfect for the holidays.
Sifting the dry ingredients twice is a key technique to ensure the spices are evenly distributed and the cookie has a light, uniform texture.
Rolling the dough balls in cinnamon sugar before baking is essential for the traditional sparkly, crackled finish.
This recipe yields a large batch, perfect for holiday cookie exchanges or gifting.

Find it online: https://cookupjoy.com/grandmas-chewy-gingersnap-cookies/