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Overhead closeup view of gingersnap cookies on a white surface.

Chewy Gingersnap Cookies

Delicious cookies loaded with the sweetness of molasses and spiciness of ginger, cinnamon and cloves.
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 28 cookies


For the cinnamon sugar:

  • 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.