These chewy gingersnap cookies have crisp, crackled edges and soft, tender centers packed with warm spice and rich molasses. They bake up beautifully every time and stay soft for days.
If you love classic holiday cookies but want something simple and dependable, this gingersnap cookie recipe delivers deep flavor without complicated steps.
The key is the right balance of brown sugar and molasses, with just enough baking time to keep the centers perfectly chewy.
Why You’ll Love This Recipe
• Soft centers with lightly crisp edges
• Deep molasses flavor with balanced spice
• Simple pantry ingredients
• No chilling required
• Freezer-friendly dough
• Perfect for cookie trays and gifting
• Reliable results every time
What are Chewy Gingersnap Cookies?
Chewy gingersnap cookies are classic spice cookies flavored with molasses, ginger, cinnamon, and cloves. Traditional gingersnaps are baked until crisp, but this version is slightly underbaked for a soft, tender center.
The signature crackled tops come from rolling the dough in sugar before baking. The outside develops a delicate crunch while the inside stays moist and chewy.
Ingredients (& what they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
All-purpose flour provides structure. Spoon and level for accuracy.
Baking soda helps create spread and crackled tops.
Ground ginger delivers the signature warmth.
Ground cinnamon balances the spice.
Ground cloves add depth.
Salt sharpens the flavors.
Unsalted butter should be softened, not melted.
Brown sugar keeps the cookies moist and chewy.
Granulated sugar is used for rolling and light sweetness.
Molasses gives a rich flavor and deep color. Use unsulphured molasses [paid link].
Egg binds the dough and adds tenderness.
How to Make Chewy Gingersnap Cookies
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Preheat and Prepare – Preheat oven to 350°F. Line baking sheets with parchment paper [paid link].
- Mix Dry Ingredients – Whisk [paid link] flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream Butter and Sugar – Beat softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add Molasses and Egg – Mix until fully incorporated. The mixture should look smooth and glossy.
- Combine Wet and Dry – Gradually mix in dry ingredients just until combined. Do not overmix.
- Shape and Roll – Scoop dough into 1½-inch balls. Roll each ball in granulated sugar.
- Bake – Place 2 inches apart. Bake 8–10 minutes until edges are set but centers look slightly soft. Tops should be crackled.
- Cool – Cool on a baking sheet for 5 minutes before transferring to a rack.
Recipe Tips
- Measure flour correctly to prevent dense cookies.
- Do not overbake. The centers should look slightly underdone when removed.
- Use room temperature butter for proper creaming.
- For extra chew, make slightly larger dough balls and bake the same amount of time.
Substitutions and Variations
- Swap half the brown sugar with dark brown sugar for a deeper molasses flavor.
- Add ¼ teaspoon black pepper for subtle heat.
- Dip half the cookie in melted dark chocolate for a bakery-style finish.
- For gluten-free chewy gingersnap cookies, use a 1:1 gluten-free flour blend.
What Can Go Wrong (and how to fix it)
Cookies spread too much – Chill the dough for 20 minutes before baking.
Cookies are dry – They were baked too long. Reduce bake time by 1 minute next batch.
Cookies are flat – Check baking soda freshness.
Flavor tastes bitter – Use unsulphured molasses [paid link], not blackstrap.
What to Serve With Chewy Gingersnap Cookies
Cheesecake dip
Storage and Reheating
Store chewy gingersnap cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, place a slice of bread in the container.
Freeze baked cookies for up to 2 months. Thaw at room temperature.
Time-Saving Tips
Pre-scoop dough and freeze. Bake straight from frozen, adding 1–2 minutes.
Use a cookie scoop [paid link] for uniform size and even baking.
Mix dry ingredients ahead and store in a sealed container.
Leftovers
Crumble cookies over vanilla yogurt.
Use crushed cookies as a cheesecake crust.
Layer with whipped cream for an easy dessert parfait.
People Also Ask (FAQs)
Why are my gingersnap cookies not chewy?
They were likely overbaked. Remove them when centers still look slightly soft.
Can I make the dough ahead of time?
Yes. Refrigerate for up to 48 hours before baking.
Do I need to chill the dough?
Not required, but chilling produces thicker cookies.
What molasses is best?
Use unsulphured molasses [paid link] for balanced sweetness and flavor.
Can I freeze the dough?
Yes. Freeze dough balls and bake from frozen.
Final Thoughts
These chewy gingersnap cookies are a dependable classic with rich molasses flavor and soft centers. They’re simple enough for everyday baking and special enough for holiday trays.
Ginger Snap Cookies
Ingredients
- 3/4 cup butter , softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 4- ounces cystallized ginger , diced fine
- Optional
- finishing sugar
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and molasses.
- Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Add the chopped crystallized ginger
- Roll into 1-1/2-in. balls, then roll in finishing sugar.
- Place 2 in. apart on ungreased baking sheets.
- Bake at 350° until puffy and lightly browned, 12-15 minutes [See Note 1].
- Remove to wire racks to cool.
Notes
- Do not overbake for best texture.
Use unsulphured molasses.
Cookies continue baking slightly on the sheet after removal.
Nutrition
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These are amazing. I love gingersnaps – so happy to have found this recipe.
Made these and love the crystallized ginger.