a hand holding up a ginger molasses cookie
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Ginger Snap Cookies

Big, soft Ginger Snap Cookies are an old-fashioned classic cookie recipe. These ginger molasses cookies are an update on a classic with the perfect amount of spices and rich, dark chocolate chips mixed in.
Course cookies, Dessert, gluten free cookies, Gluten Free Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 20 minutes
Servings 36 cookies
Calories 140kcal
Author Melissa Erdelac

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour, regular or gluten free (my preference is Cup 4 Cup gluten free flour)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chunks or chips
  • 1/4 cup sugar, for rolling

Instructions

  • In a large bowl cream together butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Add egg, water, vanilla, and molasses. Mix well.
  • In a separate bowl whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt. Gradually blend in flour mixture, mixing on low speed. Stir in chocolate chunks. For best results, cover dough and refrigerate for 1 hour. 
  • Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets UNGREASED.
  • Place remaining 1/4 cup sugar in a small bowl. Shape dough into 1 1/2 inch balls, or use a medium cookie scoop (1 1/2 tablespoon). Roll balls in sugar, then place on prepared cookie sheets 2 inches apart. Bake for 8-10 minutes, or until edges are set and middle is slightly undercooked. 

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    Notes

    To freeze after baking: Cool cookies completely on wire rack, making sure chocolate chips are set. Wrap 2-3 cookies in plastic wrap. Transfer wrapped cookie groups to a freezer ziplock bag. Freeze for up to 2 months. Thaw cookies on counter for about a hour.
    To freeze before baking: Shape cookie into balls, roll in sugar, and place on cookie sheet (fit on as many as possible). Transfer cookie sheets to freezer. Once the dough is frozen, transfer balls to a freezer ziplock bag.  Freeze for up to 2 months. When ready to bake, place frozen balls on cookie sheet 2 inches apart and bake according to recipe, adding 2-3 minutes cooking time.
    Adapted from Allrecipes

    Nutrition

    Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 91mg | Sugar: 11g | Vitamin A: 130IU | Calcium: 15mg | Iron: 1mg