Soft and Chewy Gingersnap Cookies – these cookies are a holiday favorite. A perfect addition to any holiday cookie platter!
All things ginger – is there anything better for the holiday season? As for these soft and chewy Gingersnaps, they are one of my most favorite Christmas cookies. They aren’t a cookie I eat any other time of the year, but at Christmas, I really think they are a must have. Everyone has their own version of this cookie. Some like them spicy, crunchy, or thin and crispy, but I prefer mine soft and chewy. These have tons of flavor from the molasses and warm spices and go perfectly with coffee or tea. With their sparkly golden color and crackled tops, they are perfect for the holidays!
The recipe for these Soft and Chewy Gingersnap Cookies come together quickly!
All you need is a few basic ingredients like almond flour, sugar(I used Sugar 2.0), coconut or brown sugar, spices, butter and eggs. The dough will be soft and sticky upon first glance, but once you pop it in the fridge to chill for an hour, it will firm up into a perfectly scoopable texture. I know, waiting for dough to chill kills me too! Trust me on this one, it’s so worth it.
You can bake them on the shorter side, for about 10-12 minutes for a softer cookie, or leave them in for an extra few minutes if you want crispier edges. The house smelled absolutely amazing while the cookies were baking. The ginger, cinnamon, and molasses smell filled each room with so much holiday cheer.
If you try this recipe for Soft and Chewy Gingersnaps, leave a comment below and don’t forget to snap a pic and tag it #moorewaystowellnessrecipe on Instagram! Enjoy!
- 2 cups almond flour
- 1½ tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. salt
- 6 TBS butter
- 2 eggs
- 1 cup Sugar 2.0
- ½ cup coconut sugar(substitute with dark brown sugar)
- 2 TBS molasses
- Cinnamon Sugar Coating:
- ¼ cup Sugar 2.0
- 2 tsp. ground cinnamon
- Preheat the oven to 350 degrees.
- Lightly grease or line two baking sheets with parchment paper.
- In a medium size bowl, combine the almond flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, combine the butter, eggs, Sugar 2.0, coconut sugar, and molasses.
- Fold in the dry ingredients and mix until well combined.
- Cover dough and chill for at least 45 minutes.
- Shape dough into 20-24 one inch balls.
- Roll in cinnamon sugar mixture and place 2 inches apart on cookie sheet. .
- Bake the cookies 10-12 minutes on the middle to upper rack.
- They will seem a little underdone at first, but will firm up as they sit.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
- Cool and store in an airtight container.