Soft, chewy and loaded with the sweetness of molasses and the spices of ginger, cinnamon and cloves… you’re going to LOVE these delicious gingersnap cookies!
These are perfect for holiday gift-giving, but they’re also delicious year-round. A bonus is that they’re super fun to make from scratch using basic pantry ingredients (and without a lot of hassle!).
There’s just something I love about the beautiful cracks on top that form while they’re baking… and the aromas that fill the kitchen are absolutely heavenly.
Your Simple Ingredients
I literally had every single ingredient in my pantry and fridge needed to make these cookies without having to make a trip to the grocery store. That’s always a nice perk!
How to Store
Another awesome perk is that these cookies freeze beautifully. Freeze in an airtight container or a resealable freezer bag (making sure to eliminate as much air as possible) for up to 3 months.
Store at room temperature in an airtight container for up to 5 to 7 days.
What is the Texture of Chewy Gingersnap Cookies?
These cookies are not the traditional hard cookies that “snap”. They’re a tad crispy around the edges and the center is soft. They’re a MUST-MAKE if you’ve never tried them!
How to Make Them
- Prepare the dough by first whisking together flour, ginger, baking soda, cinnamon, salt and cloves in a medium bowl.
- In a large mixing bowl, beat butter and sugar with a hand mixer, then add egg and molasses, while continuing to beat until combined.
- Gradually add flour mixture to butter mixture, while stirring with a rubber spatula until combined.
Form into 1-inch balls using your hands, then roll in cinnamon sugar.
Place on a baking sheet lined with parchment paper (or greased) and bake for 10 to 11 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely. ENJOY!
More Holiday Treats You’ll Love
Chewy Gingersnap Cookies
For the cinnamon sugar:
- ⅓ cup granulated white sugar
- 2 teaspoons ground cinnamon
For the cookie dough:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- ¼ cup molasses
- Preheat your oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
- Prepare the cinnamon sugar by stirring sugar and cinnamon in a small bowl until combined. Set aside.
- Whisk together the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl.
- Beat butter in a large mixing bowl with a hand mixer until creamy (about 30 seconds on medium speed). Gradually add in sugar while continuing to beat. Add egg and molasses, continuing to beat until combined.
- Add ⅓ of the flour mixture into the butter mixture and stir with a rubber spatula or large spoon to blend well. Gradually add the remaining flour mixture, stirring well to combine.
- Form dough into 1-inch balls using your hands, then roll each ball in the cinnamon sugar, coating evenly. Place 2 inches apart on prepared baking sheet (12 per sheet).
- Bake for approximately 10 to 11 minutes, or until tops of cookies are rounded and slightly cracked. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Store in an airtight container for up to 5 to 7 days.
- To freeze, place in an airtight container or resealable freezer bag and freeze for up to 3 months.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by AllRecipes.com
Originally published December 2015. Updated with new photographs, new text and recipe slightly revised October 2020.