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.
Made these yesterday and they were delish! Thanks for sharing the recipe 🙂
Amy @ The Blond Cook
Thanks so much, so glad you enjoyed them!
Angie in SoCal
Thank you for this recipe. My husband loves Gingersnaps so these are perfect for him.
Amy @ The Blond Cook
Merry Christmas, Angie and thank you! I hope your husband enjoys the cookies! 🙂