The Absolute Perfect Chewy Christmas Cookie Recipe! (2024)

There isn’t a sweet treat I prefer more than a warm chewy cookie fresh from the oven.

Do you like them chewy or crisp? Though I do partake in a crispy cookie every once in a while, my heart belongs to the chewy cookie family.

This recipe is a spin on gingersnaps. The difference is this chewy cookie recipe is, yes chewy, but also a little more flavorful due to the molasses.

If you like those “spice” type cookies, you know the ones like gingersnaps or pumpkin flavored, then you are going to LOVE this recipe!

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One batch of this recipe will make you about three dozen cookies and the ingredients to do so should only cost you around $2.

Try going to any bakery in town and buy three dozen cookies for only two bucks! Not gonna happen!

Fresh home baked cookies really are the best and nearly impossible to replace.

If you are in the baking mood you will also lovethis recipe for quick chewy sugar cookies orthis one for these 3 ingredient chewy peanut butter cookies! Both… are absolutely perfect!

How to Make Perfectly Chewy Gingersnap Molasses Cookies

You are going to want and use your standing mixer for this recipe.

First things first, as with all most all of my cookie recipes you gotta beat that butter until it is perfectly smooth. No need to get crazy, just a minute or so will do.

Scrape the sides of the bowl with a rubber spatula (this one is my very favorite), add the sugar, and beat again for 4-5 minutes until it gets super light and fluffy.

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Next, add in the molasses and mix until combined.

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Add in the eggs and vanilla then mix until completely combined. Scrape the bowl and mix just a minute longer.

In a separate medium sized bowl, mix together all the remaining dry ingredients.

Add the dry ingredients to the sugar mixture and carefully mix (so you don’t have a giant flour cloud in your kitchen).

Scrape the sides of the bowl one last time and mix just for a few seconds longer until everything is completely combined.

Next scoop the dough into one inch balls and then roll them in sugar.

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At this point, you can freeze the cookie dough balls to bake at a later time. Just line a cookie sheet with parchment paper, place a single layer of cookie dough balls, and flash freeze for one hour.

Once they are hardened, you can transfer the cookie dough into an airtight bag or container to store. Make sure you label what they are and how to bake them.

Because I try my best to not eat an entire dozen cookies in one sitting, I love to freeze cookie dough balls to bake later and this recipe is perfect for that!

Carry on…

If you are baking the entire batch of cookie dough or just a few scoops, you will want to pre-heat your over to 350 F degrees. Line a cookie sheet with parchment paper, place cookie dough about two inches apart.

Bake for about 8-10 minutes until the base of the cookie looks slightly more golden then the rest of the cookie.

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Your entire house is going to smell heavenly!

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Ingredients

1 ½ cups butter, room temperature

2 cups granulated sugar

½ cup molasses

2 eggs, room temperature

1 tsp vanilla

4 ½ cups flour

4 tsp baking soda

2 tsp ground cinnamon

½ tsp ground all spice

1 tsp ginger

1 tsp salt

Directions

Preheat your over to 350 F degrees.

In the bowl of your standing mixer, beat the butter until smooth.

Scrape the bowl, add the sugar, mix for 4-5 minutes until light and fluffy.

Mix in the molasses.

Scrape the bowl and add in the eggs and vanilla.

In a separate medium sized bowl, mix together the remaining dry ingredients.

Add the dry mixture to the sugar mixture and mix until combined.

Scoop dough into one inch size balls, then roll in sugar.

Place on a cookie sheet covered with parchment paper two inches apart.

Bake for 8-10 minutes until the base of the cookie looks slightly more golden then the rest of the cookie.

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About Brittany Cooper

My name is Brittany and I am devoted to saving our family money in everything we do. Yes I do coupon but that is not the only frugal thing I do. I'm a bargain hunter, tester of all things DIY, trip planner, our family’s chef, and lover of all things chic. I may be obsessed with being frugal but I still love to add bits of beauty to our home. Decorating on pennies works, it just takes a little patience. I am a firm believer that with a bit of planning you can save your family a lot of money.

The Absolute Perfect Chewy Christmas Cookie Recipe! (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What makes cookies chewy instead of crispy? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

What is the best flour for chewy cookies? ›

Bread flour has a high protein content, which may result in cookies with a chewy texture. It provides more structure than other flours and can give cookies that satisfying, bread-like bite.

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

Does melted butter make cookies chewier? ›

Why You Should Melt (or Brown) Your Butter. For chewier cookies and bars, we melt our butter instead of following the usual procedure of creaming softened butter with sugar. This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter.

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

What is America's favorite Christmas cookie? ›

Speaking of holiday baking, nearly half of the country has a favorite Christmas cookie. Among those who can make a single choice, frosted sugar cookies lead the list (32%), with gingerbread (12%) and chocolate chip (11%) rounding out the top three.

What is the #1 cookie in the US? ›

Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?

How do you make cookies stay soft and chewy? ›

Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you keep cookies thick and chewy? ›

Chill Your Cookie Dough

Not only will the flavors intensify, but the texture will also improve, so your cookies will bake up nice and thick and chewy. This is due in part to the fact that the flour will have a longer period to absorb moisture within the dough.

How do you make cookies soft and chewy again? ›

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

What makes cookies chewy butter or shortening? ›

Cookies Made with Butter vs Shortening

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

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