Chocolate Chip Gingersnaps (GF)

These Chocolate Chip Gingersnaps are perfect for holiday baking or any time of the year. Packed with the best flavors of the season with molasses, ginger, cinnamon, and clove, they are impossible to resist! Then you add chocolate chips and they are over the top good!

These beauties would be a lovely addition to your holiday cookie platters, used as hostess gifts, or for your annual cookie exchange. Everyone will be thrilled to get them!

You might want to double the recipe because these will disappear quickly once everyone takes a bite. Just ask The Artist, LOL! It is Secret Recipe Club reveal day again. I love when I can introduce you to new people’s blogs and share one of their recipes with you all. Today I am sharing a wonderful recipe that will be appropriate during the holiday crush or anytime of the year. The Artist has declared these “really good” which is high praise from him!!! 

This month my Secret Recipe Club buddy is Lisa from “Cook Lisa Cook“. I love going to her site because she often has help in the kitchen from her absolutely adorable daughter Maisie (just wait till you see her!).  Brava Lisa!

Lisa lives in one of my favorite cities in the U.S. – Marietta, Georgia. It is incredibly beautiful there with the nicest people. I spent a lot of time there when I was with IBM. It was where they held many of their week-long training programs. With our mutual love of cooking and baking, I know we would get into a lot of trouble if we lived in the same neighborhood!

I had a wonderful time cruising through Lisa’s blog, searching for the perfect recipe to make for you today. I nearly got sidetracked by many including her Mini Ham & Swiss Quiche Cups, Aloo Tiki (Fried Potato Cakes), and Oatmeal, Cashew & Chocolate Granola Bars, But once I saw her Chocolate Chip Gingersnaps, I knew I had a winner that is seasonal and The Artist would love. Make sure you head over to her site and dive into the wonderful world of food and baking that Lisa creates!

I didn’t have any mini chocolate chips, so I took my normal ones and ran them through the food processor to break them up a little. It worked, but the mini ones would be a lot easier.

I also used the food processor to grind the candied ginger into the sugar for rolling the dough in. It really amps the ginger flavor and the little nubs of candied ginger are perfect for pressing into the tops of the cookies before baking!

Another great thing about this recipe is that you can make the dough, bake off a few cookies and then freeze the rest for baking later. I usually roll the extra dough into a log, wrap with parchment paper, write the baking temp and time on the outside along with the kind of cookie dough, and then seal the whole thing with plastic wrap. That way I don’t have to find the recipe each time we want a few fresh-from-the-oven cookies.

Do yourself and your family a favor and make these cookies This Week! Yep, they are that good. So good in fact, that I didn’t want to share any with anyone, LOL! And don’t miss all the wonderful recipes below in the blog hop. We have an extremely talented group of bloggers and they always come up with the most amazing recipes!

Have a fabulous week and Happy Chocolate Monday!!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Chocolate Chip Gingersnaps:

• Flour, xanthan gum (optional), baking soda, salt, ginger, cinnamon, cloves, butter, brown sugar, molasses, egg, mini chocolate chips

 

PRO Tip:

Mini chocolate chips really do work better in these cookies and are worth a trip to the store if you don’t already have them. You can also take a regular block of chocolate and cut it into small chunks. I find my mini chocolate chips at Whole Foods in my area of California.

 

How to make Chocolate Chip Gingersnaps:

1. Make the Cookie Dough: Sift together the flour, baking soda, salt, ginger, cinnamon, and cloves into a bowl or onto a sheet of parchment.
2. Beat together the butter, brown sugar, molasses, and egg until smooth and fluffy. Mix in half the dry ingredients, beating until completely incorporated then add the remaining dry ingredients and mix them in. Stir in the chocolate chips. Refrigerate 20 minutes.
3. Make the Ginger Sugar: Place the granulated sugar and candied ginger in a food processor. Pulse until the ginger is broken down into tiny pieces and incorporated into the sugar. Transfer to a shallow dish, like a pie plate.
4. Portion and Bake the Cookies: Use a cookie scoop to portion the dough into small balls about 1 tbsp each. Roll them in the ginger sugar and place on parchment-lined baking sheets. Leave space between them to allow for spreading.
5. Bake in a preheated 375°F (191°C) oven for 8 to 10 minutes or until the tops have cracked. Let sit on the baking sheet for a couple of minutes before transferring them to a wire rack to finish cooling.

 

PRO Tip:

To use a wire sieve for sifting, place it on a sheet of parchment or in a bowl. Fill with your flour and dry ingredients. Gently tap the sieve against the palm of your other hand to help get the ingredients through the mesh. You will wind up with evenly mixed ingredients and no lumps in your flour!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Baking sheet pans
• Parchment paper
• Wire sieve
• Stand mixer or hand mixer
• Food processor
• Cookie scoop

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. This weight also works for regular flour such as Gold Medal brand. If you are using another brand of gluten-free flour or brand of regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

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Here are more recipes from The Secret Recipe Club just for you! Click on the link below: 

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in March 2014. The article was updated in 2026.