There’s something deeply comforting about the smell of ginger, cinnamon, and cloves drifting through the house. These Chewy Gingersnap Cookies are the kind of recipe that feels like a memory in the making — crisp on the outside, soft and chewy in the center, and coated in just the right sparkle of sugar.
They’re perfect for holiday baking, cookie swaps, or a quiet afternoon when you want to fill your kitchen with warmth and familiar spice. Thanks to the molasses-rich dough and a quick bake time, these cookies stay tender and flavorful for days if they last that long.
Chewy Gingersnap Cookies
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 8–11 minutes
Yield: Approximately 4 dozen cookies
Ingredients
½ cup unsalted butter, room temperature
1 cup vegetable shortening
1 cup brown sugar, packed
1 cup granulated sugar, divided
½ cup molasses
2 large eggs, room temperature
4½ cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon salt
Directions
Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl using a hand-held mixer until light and fluffy.
Mix in the molasses, then add the eggs and blend until fully combined.
In a separate large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for 1 hour.
While the dough chills, place the oven rack in the center position and preheat the oven to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat.
Remove the dough from the refrigerator and roll into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–11 minutes, or until the cookies are nicely browned and set.
Remove from the oven and transfer to a wire rack to cool before serving.
A Cozy Tip
For extra chewiness, pull the cookies from the oven while the centers still look slightly soft — they’ll firm up beautifully as they cool.
>>>>>>Five Tips to Achieve Fluffier Cookies<<<<<<
These gingersnaps are lovely tucked into a cookie tin, shared with neighbors, or enjoyed with a mug of tea on a chilly evening. If you bake them, I’d love to know who you shared them with or if you kept a secret stash just for yourself.
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More Cookie Recipes
- Mrs. Claus Cookies
- Stained Glass Cookies
- Pie Crust Cookies
- Bailey’s Mint Chocolate Chip Cookies
- Christmas Tree Cookies
- Reindeer Linzer Cookies
- Strawberry Cheesecake Cookies
- Melting Snowman Cookies
- Copycat Girl Scout Caramel Brownie Thumbprint Cookies
- Lemonade Cookies
- Peanut Butter Kiss Cookies
Chewy Gingersnap Cookies
These chewy gingersnap cookies are crisp on the outside, soft in the center, and full of warm spices like ginger, cinnamon, and cloves. Rolled in sugar and baked until just set, they’re a classic holiday cookie that stays tender for days.
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar packed
- 1 cup granulated sugar divided
- ½ cup molasses
- 2 large eggs room temperature
- 4½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Instructions
-
Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl using a hand-held mixer until light and fluffy.
-
Mix in the molasses, then add the eggs and blend until fully combined.
-
In a separate large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for 1 hour.
-
While the dough chills, place the oven rack in the center position and preheat the oven to 375°F. Line two large baking sheets with parchment paper or a Silpat® baking mat.
-
Remove the dough from the refrigerator and roll into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.
-
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–11 minutes, or until the cookies are nicely browned and set.
-
Remove from the oven and transfer to a wire rack to cool before serving.
Recipe Notes
For extra chewiness, pull the cookies from the oven while the centers still look slightly soft — they’ll firm up beautifully as they cool.
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