Milk Chocolate Gingersnaps

Here’s an easy-to-make recipe for Milk Chocolate Gingersnaps. These cookies are a great addition to a holiday cookie platter!

Milk Chocolate Gingersnaps recipe - by

I always make classic gingersnaps during the holiday season.  I love these cookies though because the additional of milk chocolate to gingersnap cookies is brilliant.  The combination is delicious!

These are nice to add to your holiday baking recipe collection because everyone always loves a good chocolate chip cookie.  And this one definitely qualifies as a good chocolate chip cookie.  It’s unique too!

Milk Chocolate Gingersnaps recipe - by

Bake these, and then store them in the freezer until you’re ready to eat them.  They’re more of a crispy chocolate chip cookie than soft and chewy.  Enjoy!

Yield: About 30 cookies

Prep Time: 25 minutes

Cook Time: 14 minutes

Milk Chocolate Gingersnaps


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 1/2 cups (about 9 ounces) milk chocolate chips
  • 1/4 cup granulated white sugar


  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silpat mats.
  2. Sift the flour, baking soda, ginger, cinnamon and salt into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat the butter and brown sugar until smooth and blended, about 1 minute. Add the egg and molasses and mix until blended. Reduce mixer speed to low and add the flour mixture, mixing just to incorporate. Stir in the chocolate chips.
  3. Spread the sugar on a large piece of wax or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands into a 1 1/4-inch ball. Roll the ball in sugar. Place the cookies on the prepared baking sheets, spaced 2 inches apart. Bake the cookies one sheet at a time until they feel firm on top but soft in the center and have several cracks, about 14 minutes.
  4. Cool the cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.


  • Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
  • Finished cookies may also be frozen until ready to place on cookie platters.
SOURCE: (shared from Real Food magazine)

Here are a few more recipes for gingersnaps you might enjoy:

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