Chewy Gingersnap Cookies

Sharing is caring!

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.

Indulge in the perfect classic holiday cookie for your next cookie exchange – one bite of these delightful treats, and you might just find yourself envisioning mistletoe and festive gatherings. Packed with a medley of aromatic spices that evoke the spirit of the holidays, these cookies are sure to become a cherished addition to your seasonal baking collection.

Let’s take a quick look at how to make them.


  • 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. If you use an electric mixer, you’ll want to use the paddle attachment and mix at medium speed.

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 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 cookie dough balls. Using a cookie scoop will help create uniform cookies.

Rolling cookies in sugar.

Place sugar in a small bowl and roll the balls of dough around to coat them. Place the dough balls on a cookie sheet. (If you have Silpat baking sheets, go ahead and use them. Using parchment paper will make cleanup a breeze.)

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.

Store leftover cookies in an airtight container at room temperature.

Other Tempting Cookies

stack of gingersnap cookies

Chewy Gingersnap Cookies

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
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 11 minutes
Additional Time: 1 hour
Total Time: 1 hour 31 minutes
Servings: 48 cookies
Calories: 286kcal


  • 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: 1 | Calories: 286kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 191mg | Fiber: 1g | Sugar: 21g
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating