These easy holiday cookies combine two of our favorite things, soft gingersnap cookies, and dark chocolate. Get the recipe here!
I can remember watching my mom in the kitchen at Christmastime when I was a little girl – she’d spend all day baking and mass-producing at least six different kinds of cookies and treats for our neighbors and friends. These treats were divided and assembled on dozens of plates that were laid out on the counter and eventually wrapped in cellophane and tied up with a bow.
Even today, holiday baking is my very favorite, and I’ve totally carried the tradition of crazy marathon baking in my home. It’s nostalgic and fun, and messy, and exhausting all at the same time!
To kick off the holiday baking season, I thought I’d share a delicious cookie recipe so you can make a batch for your own friends and family: Soft Gingersnap Cookies with Dark Chocolate Chips.
The flavor of the gingerbread spice always reminds me of Christmas, but I’m not a huge fan of hard, crunchy cookies, and that’s what Gingerbread typically tends to be. These cookies are the perfect texture combination of chewy and crispy and spicy and sweet!
There are about 15 minutes of prep time involved, and another 15 minutes in the oven, which means you can have these delicious cookies ready to be eaten or given to your friends in 30 minutes or less!
Here’s how to make them –
Easy Gingersnaps Recipe
- granulated sugar
- large egg
- ground ginger
- baking soda
- dark chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
In a large mixing bowl, cream together the shortening and sugar. (The mixture for these ginger snaps may be more crumbly than you’re used to.)
I used my stand mixer to make these ginger snap cookies, but you can definitely make this dough by hand if that’s your preference.
Add the egg and molasses, then mix until well combined.
In a separate medium bowl, combine the dry ingredients.
Slowly incorporate the dry mixture into the wet mixture.
Stir in the chocolate chips.
Scoop out uniform-sized balls of dough, slightly bigger than the size of a golf ball. (I like to use a cookie scoop for this.) Roll the scoop of dough into a ball.
Add some more sugar to a plate or small bowl. Drop one cookie dough ball onto the sugar to coat the dough.
Place the ball onto the cookie sheet and repeat with the remaining cookie dough balls.
Cook for 12-15 minutes until the tops start to crack and the edges are slightly golden. (I’m usually more towards the 15-minute totaly time in the oven, but every oven is different, so watch them carefully.) Remove and let cool on pan for 5 minutes, then remove cookies onto a wire rack.
I prefer to eat these while still warm so they’re nice and soft, but they are still chewy and delicious at room temperature, too.
More Holiday Cookies
Here are some of my other favorite Christmas cookie recipes that are perfect for holiday goody plates –
- Peppermint Cheesecake Cookies
- Chocolate Sugar Cookies
- Peanut Butter Blossoms
- Candy Cane Cookie Bars
- Stained Glass Cookies
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Big, Soft Gingersnaps
- 3/4 cups shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 1 1/2 tsp ginger
- 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 cup dark chocolate chips
- sugar, for rolling your dough
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Cream together the shortening and sugar. (The mixture may be more crumbly than you’re use to.)
- Add the egg and molasses, then mix until well combined.
- In a separate bowl, combine the dry ingredients.
- Slowly incorporate the dry mixture into the wet mixture.
- Stir in the chocolate chips.
- Scoop out uniform sized balls of dough, slightly bigger than the size of a golf ball. (I like to use a cookie scoop for this.) Roll the scoop of dough into a ball.
- Add some more suger to a plate or small bowl. Drop one cookie dough ball onto the sugar to coat the dough.
- Place the ball onto the cookie sheet and repeat with the remaining dough.
- Cook for 12-15 minutes until the tops start to crack and the edges are slightly golden.
- Remove and let cool on pan for 5 minutes, then remove cookies onto a cooling rack.
About the Author: Larissa is a mom of 4 boys who likes to cook and create. The former Food Contributor on Somewhat Simple (2011-12), she now shares her creative adventures full-time on her own blog Just Another Day in Paradise.
This recipe was originally featured on Somewhat Simple in December 2012.