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stack of gingersnap cookies
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5 from 1 vote

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!
Prep Time20 mins
Cook Time11 mins
Additional Time1 hr
Total Time1 hr 31 mins
Course: Desserts
Cuisine: American
Keyword: cookies, desserts, gingersnap, holidays
Servings: 48 cookies
Calories: 286kcal
Author: Jane Smith


  • 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