The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses and lots of spices. Yummy winter cookies.
These cookies are some that I grew up eating. My mom always called them “molasses cookies” – but to me they taste exactly like a ginger snap. But instead of being a hard, crunchy cookie, they are soft and chewy.
Enjoy these with a mug of coffee or hot chocolate for the kids!
To Make the Chewy Ginger Snaps you will need:
- butter
- vegetable shortening
- brown sugar
- egg
- molasses
- salt
- baking soda
- cinnamon
- ginger
- allspice
- nutmeg
- all-purpose flour
- granulated sugar
- small dish
- mixer and mixing bowls
- baking sheet
- parchment paper
- cooling rack
Watch me make this recipe in the video below:
In a mixing bowl, combine the flour, salt, baking soda, and spices. Stir them together. Set this aside for now.
In your mixing bowl, beat the butter and shortening until smooth and fluffy.
Mix in the egg, brown sugar, and molasses. Beat until creamy.
Add in the dry ingredients. Mix well. This will be a very thick cookie dough.
Cover and refrigerate the dough for 1-2 hours.
Preheat your oven to 350 degrees.
Place the granulated sugar in a small bowl.
Using a cookie scoop or spoon, measure out a small portion of dough and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.
Roll the dough ball in the sugar to coat.
Place the ball on a cookie sheet that is lined with parchment paper.
Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.
Bake for 10 minutes.
Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.
NOTE: Watch the video (Coming tomorrow!) to see how I do this with the parchment paper, baking stone, and racks. It’s how I bake ALL cookies, with no time wasted between pans.
Repeat with all of the dough.
Store the cookies in airtight container.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Chewy Ginger Snaps
Ingredients
- 1/2 c unsalted butter, room temperature
- 1/4 c shortening
- 1 c brown sugar
- 1 egg
- 1/2 c molasses
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 2 1/2 c all-purpose flour
- 1/2 c granulated sugar, for coating
Instructions
- In a mixing bowl, combine the flour, salt, baking soda, and spices. Stir them together. Set this aside for now.
- In your mixing bowl, beat the butter and shortening until smooth and fluffy.
- Mix in the egg, brown sugar, and molasses. Beat until creamy.
- Add in the dry ingredients. Mix well. This will be a very thick cookie dough.
- Cover and refrigerate the dough for 1-2 hours.
- Preheat your oven to 350 degrees.
- Place the granulated sugar in a small bowl.
- Using a cookie scoop or spoon, measure out a small portion of dough and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.
- Roll the dough ball in the sugar to coat.
- Place the ball on a cookie sheet that is lined with parchment paper.
- Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.
- Bake for 10 minutes.
- Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.
- NOTE: Watch the video to see how I do this with the parchment paper, baking stone, and racks. It's how I bake ALL cookies, with no time wasted between pans.
- Repeat with all of the dough.
- Store the cookies in airtight container.
- Enjoy!
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was originally posted in 2010, and updated in 2021.
Oh my gosh! Just made these! So wonderful! I bake every year for my husband’s client’s and try to change things up. These cookies will no doubt be a favorite. So very good. Thank you!
Thank you so much! I am glad you like them. They are one of my favorite all time cookies.
Have you ever baked these in advance and frozen them? Just wondering how they keep.
Honestly, I rarely freeze cookies. I would be blowing smoke to tell you one way or the other :)
About how many cookies does this make? They look really yummy!
Off the top of my head, I believe it is right around 3 dozen cookies.
We call them Quiet Cookies because we could sneak them without anyone hearing them crunch while we ate them. Your recipe is exactly the same as my great grandmothers!
I love that Colleen!!
Oh boy, these cookies look good! I have some molasses, I should make these!
My recent post Oreo Ice Cream
Oh yes, you should!
Yummy! Just in time for Christmas!