These soft chewy gingersnap cookies are warmly spiced, rich with molasses, and coated in sugar for a lightly crisp outside with a tender, chewy center. They are perfect for holidays, cookie boxes, or a cozy homemade dessert.
Why You’ll Love This Recipe
These cookies are soft, chewy, and full of warm ginger flavor.
They use simple pantry ingredients.
The molasses gives them a deep, classic gingersnap taste.
They stay soft for days when stored properly.
They are easy to make and great for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/3 cup granulated sugar, for rolling
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat the softened butter and 1 cup granulated sugar until light and creamy.
Add the molasses, egg, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Scoop the dough into 1 1/2-tablespoon portions and roll each one into a ball.
Roll each dough ball in the remaining 1/3 cup granulated sugar.
Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
Servings: About 24 cookies
Prep time: 15 minutes
Bake time: 10 minutes per batch
Cooling time: 10 minutes
Total time: About 35 minutes
Variations
Add 1/2 cup white chocolate chips for a sweeter cookie.
Use brown sugar instead of granulated sugar for a deeper flavor.
Add 1 tablespoon finely grated fresh ginger for a stronger ginger taste.
Drizzle cooled cookies with a simple vanilla glaze.
Make them smaller for bite-sized holiday cookies.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months.
To keep them soft, place a small piece of bread in the container with the cookies.
To reheat, warm one cookie in the microwave for about 8 to 10 seconds.
FAQs
Can I make these cookies ahead of time?
Yes. You can make the dough up to 2 days ahead and keep it covered in the refrigerator.
Can I freeze the cookie dough?
Yes. Roll the dough into balls, freeze them on a tray, then transfer them to a freezer-safe bag.
Do I need to chill the dough?
Chilling is not required, but chilling for 30 minutes can make the cookies slightly thicker.
Why are my cookies hard?
They may have been baked too long. Remove them when the edges are set but the centers still look soft.
Can I use dark molasses?
Yes, dark molasses gives the cookies a stronger, richer flavor.
Can I use blackstrap molasses?
It is not recommended because it can taste bitter and overpower the cookies.
How do I make the cookies extra chewy?
Do not overbake them, and store them in an airtight container once cooled.
Can I make these cookies without cloves?
Yes. You can leave out the cloves or replace them with extra cinnamon.
Can I double the recipe?
Yes. Double all ingredients evenly and bake in batches.
How do I know when gingersnap cookies are done?
The edges should look set, while the centers should still look slightly soft and puffy.
Conclusion
Soft chewy gingersnap cookies are a classic treat with warm spices, rich molasses flavor, and the perfect tender texture. They are simple to prepare, easy to store, and delicious for holidays, gatherings, or everyday baking.
Soft and chewy gingersnap cookies packed with warm spices and rich molasses, featuring a lightly crisp sugar-coated exterior and tender center. Perfect for holidays or everyday baking.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/3 cup granulated sugar (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat butter and 1 cup sugar until light and creamy.
Add molasses, egg, and vanilla extract, mixing until smooth.
Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop 1 1/2-tablespoon portions of dough and roll into balls.
Roll each dough ball in the remaining sugar.
Place on prepared baking sheets about 2 inches apart.
Bake for 9–11 minutes, until edges are set and centers remain slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for thicker cookies if desired.
Do not overbake to maintain a soft and chewy texture.
Add white chocolate chips for a sweeter variation.
