Chewy gingersnap cookies scented with molasses and spices are the perfect cookie for the holiday season and beyond. They’re slightly crisp at the edges with soft and chewy centers, and they are irresistible!

stack of gingersnaps on a plate with glass of milk

These gingersnap cookies are famous in my family and they always make an appearance at every holiday celebration. The recipe comes from my Grandma Wilda, whom I’ve never actually met, but her memory lives on in so many wonderful ways. Like these delicious cookies.

Table of Contents

stack of gingersnaps on a plate with glass of milk

What makes these gingersnap cookies special

There’s a reason these gingersnaps are a family favorite! These chewy gingersnaps are soft and chewy and packed with the flavor of molasses, ginger, cinnamon and cloves. They’re not too crisp or crunchy, and the spices are not at all overpowering. 

It’s also a super simple recipe, with no chilling required, and you can make a batch in just 30 minutes. These gingersnap cookies are practically perfect, and the ideal spiced cookie for the season!

adding spices and flour to mixing bowl with cookie dough

All gingersnaps are traditionally made with ginger, but other flavorings and spices vary from recipe to recipe. Here’s what goes into these cookies (full recipe at the end of this article):

  • Butter
  • Granulated sugar
  • Eggs
  • Molasses
  • Flour
  • Baking soda
  • Ground ginger
  • Ground cinnamon
  • Ground cloves

baking tip:Measuring sticky liquids

Scraping peanut butter, honey, or molasses out of your measuring cup is a pain! And sometimes it’s the little tricks that make a big difference when we’re in the kitchen. Here are a few suggestions for making measuring out sticky liquids easier.
  • Use a digital scale. This is the best solution, and weighing your ingredients helps in more ways than one! Place your bowl over the scale and measure ingredients directly into it by weight, no need to dirty an extra dish.
  • Grease measuring cup with nonstick spray. Give them a little spritz and they’ll slide right out! This works really well for honey and molasses.
More Baking Tips »
scooping cookie dough with cookie scoop, dough balls in sheet pan

How to make chewy gingersnaps

  1. Beat butter and sugar. Like with most drop cookies, we start by mixing the butter and sugar together until light and creamy.
  2. Add molasses and eggs. Mix after each addition and scrape down the sides of the bowl too.
  3. Add flour, spices and other dry ingredients. You combine them first in another bowl before adding to the molasses mixture, but most often I just add them straight in. Mix on low until no streaks of dry ingredients remain.
  4. Portion and roll in sugar. Use a cookie scoop or small spoon to portion the dough, then roll into balls with your hands. Give them a quick roll in sugar, then place on a baking sheet pan.
  5. Bake. Bake at 350°F until cookies are puffed and edges are set, about 9-10 minutes. If you want crisper cookies, bake them for a minute or 2 longer. 
  6. Enjoy! Let them cool on the sheet pan for about 5 minutes, then transfer to a wire rack too cool completely or enjoy them while they’re still a little warm.
baked gingersnaps on sheet pan
  • Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link).
  • Butter should be at the right temperature, which is a cool 65°F, and it should not be melty-looking at all. If your butter is too soft, these cookies will spread a lot in the oven. More info on the right butter temperature can be found here.
  • Follow this recipe as written for best results. If you want to reduce the sugar, use other flour, or make other ingredients swaps, etc., I recommend instead finding a recipe that specifically meets these needs, rather than adapting this recipe.
  • Parchment paper is your baking bff. These pre-cut parchment sheets are perfect for cookie baking.
  • Use a cookie scoop! I like to use a spring-loaded cookie scoop for portion out dough so that all cookies will be the same size. Scoop #40 (1.5 Tbsp) is the perfect size for these gingersnaps.
  • If you want thicker cookies, pop the portioned cookie dough in the fridge for about 30 minutes, or in the freezer for 15 minutes. This will prevent them from spreading slightly, leaving the centers thicker.
  • Cookie dough freezes really well. I like to keep a stash of cookie dough balls in the freezer for fresh-baked cookies on demand, it’s my secret for make-ahead treats all December long. 
  • How to store gingersnap cookies. These cookies will keep really well at room temperature in an airtight container for about a week, but are best within a few days of baking.

Looking for more? How about these other spiced cookie recipes:

brown butter snickerdoodles in a stack
Brown Butter Snickerdoodles
These chai spice chocolate chip cookies are thick and chewy, and loaded up with dark chocolate and warm spices like cardamom, ginger, nutmeg, cinnamon, cloves and allspice.
Chai Spiced Chocolate Chip Cookies
These blondies are filled with molasses, white chocolate chips and scented with warm spices like cinnamon, cloves, and ginger.
Molasses White Chocolate Cookie Bars

Get chewy gingersnap cookies recipe

stack of gingersnaps on a plate with glass of milk
4.88 from 8 reviews

Chewy Gingersnap Cookies

Servings: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Chewy cookies scented with molasses and spices, perfect for the holiday season.
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Ingredients
 

  • 1 cup (226 grams) butter , at room temperature
  • 2 cups (400 grams) granulated sugar
  • 2 large eggs
  • ½ cup (170 grams) molasses
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground cloves
  • 2 teaspoon ground ginger
  • ½ teaspoon salt
  • Additional granulated sugar , for rolling

Equipment

teal kitchen mixer
Electric mixer
medium cookie scoop
Medium Cookie Scoop
Sheet pans
Baking sheet pan

Instructions
 

  • Preheat oven to 350°F. Line a sheet pan or 2 with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high speed until light and creamy, about 2-3 minutes. Add the eggs one at a time followed by the molasses, mixing after each addition. Scrape down the bowl as needed to make sure it's evenly mixed.
  • In a separate bowl, combine the flour, baking soda, cinnamon, cloves, ginger and salt. Add the dry ingredients to the molasses mixture. (Or add everything straight to the mixer, mixing the spices into the flour slightly with a spoon afterwards.) Mix on low until combined and no streaks of flour remain in the dough.
  • Portion the dough by the rounded tablespoon (I like to use a medium cookie scoop), and roll each ball of dough in sugar.
  • Bake until puffed and edges are set, 9-11 minutes. If you want a softer cookie, take out at about 8-9 minutes, bake for longer if you want a crisper cookie. Let cool on the sheet pan for 5 minutes, then place on a wire rack to cool completely.
  • Repeat with remaining cookie dough.

Notes

  • How to freeze cookie dough for later. Makes holiday baking easier!
  • For thicker cookies, chill rolled dough balls in the fridge for 30 minutes or in the freezer for about 15 minutes. The centers will stay thicker and the cookie will spread less.
  • Cookies will keep for about 5 days in an airtight container, but will be softest the first 1-2 days after baking.
Calories: 157kcal, Carbohydrates: 25g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 77mg, Potassium: 91mg, Fiber: 1g, Sugar: 15g, Vitamin A: 171IU, Calcium: 17mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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This recipe was originally published 2009.