Chewy Gingersnap Cookies

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Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!

A stack of chewy gingersnap cookies on a white counter with a blue cloth napkin in the background.

Old-fashioned chewy gingersnap cookies

Gingersnaps are one of my favorite cookies to make around the holidays. Every year I whip up a batch and ship them off to family.

You really can’t go wrong with a ginger cookie. Like with these molasses cookies and salted caramel ginger macarons, they’re so good!

Growing up I would look forward to my godmother’s old-fashioned gingersnap cookies. They were the absolute best!

She would bake them every year for the holidays.

Sometimes she’d wait for me to visit and we’d make them together. I always enjoyed spending time in the kitchen with her.

I’ve made her recipe countless times over the years and it never fails to bring back sweet childhood memories.

The soft chewy texture is exactly what I love most when it comes to cookies and these chewy gingersnaps are exactly that.

They are flavored with molasses, cinnamon, ginger, cloves, and brown sugar. The spices are perfectly balanced.

A close up view of chewy gingersnap cookies with crackly tops on a pieces of brown parchment paper.

Chewy ginger cookies

There are a couple of factors that aid the chewy texture of today’s cookies.

A combination of white and brown sugar is used and we all know brown sugar is amazing for creating a chewy texture.

It also adds more molasses flavor which is a bonus. The white sugar isn’t moist like brown sugar so adding some of that helps create a crispness on the outside of the cookie.

Molasses is also a culprit in the chewy factor. I used ¼ of a cup which is just enough liquid to make the cookies spread a bit.

Shortening! My beloved shortening. I am known for adding shortening to my cookie recipes to help keep them soft. I’ve used it in classic snickerdoodle cookies and the results were phenomenal.

However, it works a bit differently in today’s cookies. Yes, they are still soft in the center but the shortening works with molasses to create chewiness.

A close up view of gingersnap cookie dough in a glass bow with a cookie scoop scooping out a piece.
A hand rolling gingersnap cookie dough in white sugar in a glass bowl.
Gingersnap cookie dough balls rolled in sugar lined up on a baking sheet.

I roll my gingersnaps in granulated sugar before baking. This will add to the crispiness of the exterior but does nothing for the soft, chewy center.

I’m all for contrasting textures but you can skip the sugar rolling if you want. Or you can roll them in coarse sugar for more of a crunch!

The great thing about these cookies is they retain their chewy texture for several days so they perfect for giving away as holiday gifts.

The outer appearance of today’s chewy gingersnap cookies reminds me a lot of crackle cookies.

The cracking happens during baking. The cookies will puff up then begin to spread which results in a crackly top.

A close up view of chewy gingersnap cookies broken in half on a pieces of brown parchment paper.

I’ll never stop making these chewy gingersnap cookies loaded with ginger, cinnamon, and molasses. They’ll remain close to my heart.

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A close up view of chewy gingersnap cookies broken in half on a pieces of brown parchment paper.

Chewy Gingersnap Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!


  • ¾ cup (153 g) vegetable shortening
  • ⅓ cup (66 g) granulated sugar
  • ½ cup (110 g) light brown sugar, packed
  • 1 large egg
  • ¼ cup (84 g) unsulphured molasses
  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup (50 g) granulated sugar, for rolling


  1. In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.
  2. In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for at least 2 hours.
  3. Preheat the oven to 375ºF degrees. Roll the dough into 1 Tbs sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes.
  4. Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.


Make ahead tip

  1. The cookies will remain fresh for 1 week stored in an airtight container at room temperature.
  2. The cookie dough can be made up to 3 days in advance. Cover tightly and store in the refrigerator. Bring to room temperature and continue the recipe instructions.
  3. Baked cookies can be frozen for up to 3 months. 
  4. Cookie dough can be rolled into balls and frozen for up to 3 months. Roll frozen dough balls in sugar and bake as directed. You may need to add an additional minute or two to the bake time.

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Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 79

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. My cookies turned put super dry and broke apart. Also they never spread in the oven. The second batch I had to squash down with a fork. My dog liked them. So disappointing.

    1. I hate to hear that as the recipe always works for me and it’s worked for many other readers. It sounds like the flour was measured incorrectly.

      1. Thank you Jen
        I will try them again and measure the flour more carefully

  2. Best version of these cookies that I’ve ever made! My oven heats hotter so I lowered the temp to a little over 350 and they turned out perfectly.They are soft and chewy, just wonderful!

  3. Low key not gonna lie. I left a few of these ima cookie tin for a year. Checked them before tossing they were still soft! I found that doubling this recipe and using as a single batch works the best! So I’m love with this recipe and I’m new to baking!

  4. Can these cookies be frozen?

  5. I love this gingersnap recipe, I always use coconut oil with them because I don’t keep shortening on hand and they turn out perfect every time! The only thing disappointing about them is that I only ever get 28 cookies out of it using a tablespoon to measure them out and really wish I got 36 like the recipe claims. Only because we want to eat more of them every time I make them lol

    1. Try using a 1-tablespoon sized cookie scoop and level it off so it’s not a heaping tablespoon.

  6. christina says:

    I made these cookies 2x this holiday season, once as stated in the recipe (made by weight… except for the flour, where I used 250 grams to halve the distance between the correct amount for 2 cups and the 260 grams listed), and a second time with King Arthur’s Gluten Free Flour (used the 260 grams of flour). They were magnificent the first time and turned out pretty well the second time, considering they were gluten-free. If I make them GF again, I will use 240 grams of flour and whip them out a little early, because they were a touch dry. Thanks so much for the recipe, it is a keeper and I will make it again next year!

  7. They don’t seem cooked after nearly 15 minutes

    1. Your oven temperature may be inacurate. I suggest using an oven thermometer to ensure it’s reaching 375°F.

  8. Susan Richard-Arrighi says:

    Fantastically delicious cookies!!
    My four year old and I baked these cookies yesterday and they came out perfectly! We even made them into ginger cookie girls. My wife said she liked ginger cookies, so I set out on a quest to find a great recipe. I like chewy cookies so I chose yours. This is as we call them “a printable recipe”.
    Thank you for sharing!

  9. Nita Wallace says:

    These cookies are absolutely perfection. My fella says that these are a must at least a couple times a month. Thank you for an amazing recipe!