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This giant gingersnap cookie is a chewy version of a classic cookie. It is crispy on the edges and chewy in the middle and full of crunchy toffee chips.
Why are they called gingersnap cookies?
Traditionally gingersnaps are a crisp cookie and they snap when you break them.
Gingersnap Cookies vs. Molasses Cookies
Technically, this cookie is more a molasses cookie than a gingerbread cookie since it doesn’t “snap.” But we are not getting technical here, whatever you want to call it, call it delicious!
Ingredients Needed
- Butter. Salted and doftened. If using unsalted butter, add in a bit more salt.
- Sugar. Granulated Sugar
- Molasses. Use original or dark molasses, not backstrap molasses.
- Egg. Just 1 Tbsp of beaten egg, not the entire egg.
- Flour. All purpose flour
- Baking Soda
- Seasoning. Cinnamon, dry ginger, salt
- Toffee Bits. These are definitely optional but I love the crunch it adds.
How to Make Gingersnap Molasses Cookies
- Preheat oven to 375 degrees F.
- In a bowl, cream butter with the back of a spoon.
- Add in sugar and mix until combined and fluffy.
- Pour in molasses and egg.
- Add in flour, baking soda, cinnamon, ginger and salt. Stir to combine.
- Pour in toffee bits if desired. Mix to incorporate.
- Form a 3 1/2 inch wide dish of dough on a parchment lined baking sheet. The cookie will spread to about 6-7 inches.
- Bake cookie for 11-12 minutes or until edges are crispy and middle is set, don’t over bake!
- Leave on baking sheet for 2 minutes to cool and then transfer to a cooling rack.
Frequently Asked Questions
This molasses gingersnap is a chewier cookie than a gingerbread cookie. Gingerbread cookies are also rolled out and cut into gingerbread man shapes.
I think it would be delicious with mini chocolate chips too. Or if you prefer you can sprinkle the top of the disc of dough with some raw
You can freeze them two ways:
Freeze the baked cookie:
Allow cookie to cool completely after baking.
Store cookie in a freezer bag or an airtight storage container. . Cookie can be frozen for up to three months.
Freeze the raw cookie dough:
Form cookie dough into a disc and then cover with plastic wrap and then either place in a zippered freezer bag or wrap in foil. Can freeze for up to six months. Thaw cookie dough in refrigerator first before baking.
You can make four smaller gingersnap cookies rather than one giant cookie.
Tips For Making Giant Cookies
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- I always mix my small batch cookies by hand in a bowl. You could also use a hand mixer.
- Press the dough down into a 3-4 inch disc before baking.
- Line your baking sheet with parchment paper for easy removal of the cookie.
For more giant cookies try these:
Giant Gingersnap Cookie
Ingredients
- 2 Tbsp butter softened
- 1/3 cup sugar
- 1 Tbsp molasses dark or light
- 1 Tbsp egg beaten
- 1/2 cup all purpose flour 1/2
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/4 cup toffee bits
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cream butter with the back of a spoon in a mixing bowl.
- Add in sugar and mix until fluffy and combined.
- Add in molasses and egg. Stir to combine
- Pour in dry ingredients including flour, salt, baking soda, ginger and cinnamon.
- After dry ingredients are almost incorporated, pour in toffee bits.
- Form dough into a ball (may need to use hands.)
- Press into a 3 1/2 inch wide disc on the parchment lined baking sheet.
- Bake for 11-12 minutes.
- Allow to cool on the baking pan for 2 minutes and then transfer to a cooling rack.
Tips & Notes:
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- I always mix my small batch cookies by hand in a bowl. You could also use a hand mixer.
- Press the dough down into a 3-4 inch disc before baking.
- Line your baking sheet with parchment paper for easy removal of the cookie.
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