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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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


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)


What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why are my chewy cookies not chewy? ›

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 fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

What is the best brown sugar for cookies? ›

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

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

How to Make Cookies Chewy
  • 1 Adding or Substituting Ingredients in Your Recipe.
  • 2 Using Baking Techniques to Increase Chewiness.
  • 3 Storing Cookies for Chewier Texture.

What is the best flour for chewy cookies? ›

You don't absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that's worth the extra trip to the store. If you can't get bread flour, then use all AP flour in its place.

What happens if you use melted butter instead of softened for cookies? ›

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

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.

What does cornstarch do to cookies? ›

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

What does cream of tartar do? ›

Cream of tartar is the secret ingredient to making whipped cream fluffy and light. It's also used to make meringue more sturdy, and to add a bit of tangy zip to baked goods, such as snickerdoodle cookies.

What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

What does extra brown sugar do to cookies? ›

By holding that extra moisture and delaying the sugar's recrystallization, brown sugar has the wonderful ability to give you a moist, bendy, chewy cookie.

Should you use salted or unsalted butter for cookies? ›

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

What makes cookies chewy butter or shortening? ›

If you're looking for chewy, moist cookies, shortening could be the fat to use — just keep in mind that you may want to add some additional flavors to give the cookies some more taste! Alternatively, use a mix of butter and shortening to get the best of both worlds.

Why does melted butter make cookies chewy? ›

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.

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