Chocolate gingersnap cookies

Chewy chocolate gingersnap cookies are a variation of the traditional gingerbread-flavored crispy Christmas cookie. This chewy version uses brown sugar, molasses, gingerbread seasonings, and chocolate to bring out an amazing chocolate gingerbread flavor.

Chocolate Ginger Cookies bring together the deep richness of chocolate with the warmth of ginger. With a soft, chewy texture and a hint of molasses, these cookies stay soft for days! They are great for the Christmas holiday season, but simple enough to make whenever you’re in the mood for something deliciously spiced this season.

This gingersnap recipe is made with brown sugar and molasses for a chewy, soft cookie with a good balance of sugar and spice.

Discover the timeless delight of Old-Fashioned Ginger Snap cookies! These classic gingersnaps, rich in nostalgic flavors, offer the perfect blend of crispiness and spice. These cookies are a must-try for anyone who loves traditional baking. Perfect for holiday gatherings or a cozy treat anytime, this heirloom recipe ensures each bite is packed with authentic, nostalgic taste. Save this pin to your favorite dessert boards and enjoy the homemade goodness of gingersnaps today!

These Old-Fashioned Ginger Snap Cookies may look plain but they are full of old-time ginger flavor! Serve them for the holidays or have them any time of year with a hot cup of tea or a cold glass of milk.

These easy, chewy gingersnaps are perfect for Christmas cookie swaps or holiday parties! With molasses, brown sugar, cloves, ground ginger, and a dash of cinnamon for plenty of spice and flavor. Ready in under an hour - no chilling required! With step by step photos and plenty of notes to help you along. This is our favorite gingersnap recipe to bring to a cookie exchange or share with friends and neighbors. Roll the dough in sugar before baking for crispy edges with a soft, chewy center.

Indulge in the perfect blend of warmth and spice with our Gingersnap Cookie Recipe made with fresh ginger, spices, and molasses!

These easy thin and crispy gingersnap cookies are made with molasses and ground ginger and baked until lightly browned and crunchy.

Not a huge fan of crunchy gingersnaps? If you prefer something on the softer side, make a batch of our soft and chewy ginger cookies.

Adapted from the Maple Gingersnap Cookie recipe in the Holiday Cookies Bake From Scratch magazine. Changes I've made to the recipe include using melted butter as opposed to softened, one bowl to mix, a slightly larger cookie size, and a lower baking temperature. Notes: For best results, use a scale to measure. I use the scale both for measuring the ingredients and for portioning the batter into 14 equal balls. Molasses: Upon setting out to make these cookies, I found two bottles of…