Cookies on a cooling rack by a towel, a glass of milk and straws.

Chewy Gingersnap Cookies

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: about 3 dozen 1x


The perfect holiday cookies loaded with the sweetness of molasses and spiciness of ginger, cinnamon and cloves!



Cinnamon sugar ingredients:

  • 1/3 cup granulated white sugar
  • 1 tablespoon ground cinnamon

Cookie dough ingredients:

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 large egg
  • 1/4 cup molasses


  1. Preheat your oven to 350 degrees F.
  2. Prepare the cinnamon sugar by stirring cinnamon sugar ingredients in a small bowl until well incorporated. Set aside.
  3. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt into a large bowl. Stir well to combine and sift a second time into another large bowl.
  4. Beat butter in a mixing bowl with a mixer until creamy (about 30 seconds on medium speed). Gradually add in sugar while continuing to beat. Add egg and molasses, continuing to beat.
  5. Add 1/3 of the flour mixture into the butter mixture and stir with a large spoon to blend well. Slowly add the remaining flour mixture, stirring well with the spoon to combine well.
  6. Form dough into 1-inch balls using your hands, then roll each ball in the cinnamon sugar, coating evenly. Place 2 inches apart on a baking sheet lined with parchment paper or a baking mat.
  7. Bake for approximately 10 minutes, or until tops of cookies are rounded and slightly cracked. Cool on a wire rack and store in an airtight container.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chewy gingersnap cookies