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Chewy Gingersnap Cookies

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Gingersnap cookies are a classic recipe that is often enjoyed around the holiday season. They make a great dessert to share with your family and friends. The warmth of the ginger combined with the chewy texture of these cookies will have everyone reaching for more!

Plate with gingersnap cookies.

One bite of these cookies and you just might start having visions of mistletoe. They are loaded with spices that are reminiscent of the holidays. Let’s take a quick look at how to make them.

📝 Ingredients

  • butter 
  • vegetable shortening
  • brown sugar 
  • granulated sugar
  • molasses
  • eggs 
  • all-purpose flour
  • ground ginger
  • baking soda
  • ground cinnamon
  • ground cloves
  • salt

🔪 How To Make Chewy Gingersnap Cookies

There are three basic steps for making chewy gingersnap cookies:  1) make the dough, 2) chill the dough, and 3) bake the cookies.

Beating sugar and butter together in a bowl.

To make the dough, you start by creaming butter, shortening, and sugar (brown and granulated) together.

Adding molasses to sugar mixture.

Next, you mix in molasses and then add eggs.

Adding an egg to cookie batter.

In a separate bowl, combine the dry ingredients: flour, baking soda, and spices.

Adding salt to flour mixture.

Now it’s time to combine the wet ingredients and dry ingredients. Make sure to mix it all together well. Cover the dough with plastic wrap and chill for one hour.

Mixing cookie dough.

When the hour is up, preheat your oven to 375 °F. Take the dough out of the refrigerator and form 1-inch balls.

Rolling cookies in sugar.

Roll the balls in sugar and place them on a baking sheet.

(If you have Silpat baking sheets, go ahead and use them.)

Gingersnap cookies on parchment paper.

Bake the cookies for 8 – 11 minutes or until they are nicely browned. I like to let mine sit on a baking sheet for 2 minutes after I remove them from the oven and then transfer them to a wire cooling rack.

Plate with cookies.
stack of gingersnap cookies

Chewy Gingersnap Cookies

Lynda – Southern Kissed
These classic gingersnap cookies taste just like the holidays, but you don't have to wait on a holiday to get here to enjoy them!
5 from 1 vote
Prep Time 20 minutes
Cook Time 11 minutes
Additional Time 1 hour
Total Time 1 hour 31 minutes
Course Desserts
Cuisine American
Servings 48 cookies
Calories 286 kcal


  • ½ cup butter room temperature
  • 1 cup vegetable shortening
  • 1 cup brown sugar packed
  • 1 cup granulated sugar divided
  • ½ cup molasses
  • 2 large eggs room temperature
  • cups all-purpose flour
  • 2 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon salt


  • Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
  • Mix in the molasses, and then add the eggs and mix to combine.
  • In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly
    incorporated. Transfer the dough to the refrigerator and chill for one hour.
  • While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with
    parchment paper or a Silpat® baking mat and set aside.
  • Remove dough from refrigerator and form into 1-inch balls. Roll
    balls of dough in remaining ½ cup granulated sugar until coated.
  • Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8
    – 11 minutes or until cookies are nicely browned and cooked through.
  • Remove cookies from oven and cool on wire rack before serving. Enjoy!


Serving: 1Calories: 286kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 191mgFiber: 1gSugar: 21g
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

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