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 salted caramel ginger macarons and double ginger molasses cookies, 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 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 1/4 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.

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.

Helpful tools

More holiday cookie recipes you’ll love

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Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves.

Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies infused with molasses, cinnamon, and cloves. These will make the perfect edible gift this holiday!
4.91 from 11 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 2 hours 26 minutes
Yields: 36 cookies
Calories: 79
Author: Jen Sobjack


  • 3/4 cup vegetable shortening
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1/4 cup unsulfered molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar, for rolling


  • In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.
  • 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.
  • 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.
  • Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

Make ahead tip

  • The cookies will remain fresh for 1 week stored in an airtight container at room temperature.
  • 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.
  • Baked cookies can be frozen for up to 3 months. 
  • 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.


Serving: 1cookie | Calories: 79kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  • Lemmonee

    These were super easy and here is the trick for soft and chewy. Balls, those cookies I left as round balls were just as pictured and promised, cracks, chewy,soft and delish. When I pressed them down even, even a little bit you get a hard version, still taste good but requires milk or hot drink IMO. Thank you for a simple and tasty cookie.

  • nikhil

    Hi, i want to make these tomorrow for christmas. Can you sub lard for vegetable shortening? I have the brand ‘armour’.


  • Barbara Stokes

    I found these cookies during my breast cancer chemo treatments. I am making my 2nd batch right now as I have chemo tomorrow. My first batch turned out perfect and only lasted one day they were so delicious. They settle my stomach and help with the nausea. Thank you for sharing the recipe. It’s helping me survive this brutal disease and treatment.

  • Emi L

    Before refrigerating the dough for 2 hours, what should the texture of the dough be? mine seems a little too soft. Maybe after the refridgeration? I don’t want to add more flour and then have them not turn out!!

  • Tyra

    Hi! Can’t wait to try this recipe! Can I make and bake then FREEZE these cookies? Christmas is around the corner and I need to start baking

  • Stacy Lara

    My cookies ended up being little mounds instead of flat circles. I followed the directions and the cookies are fully cooked. Not sure why they look so different than yours.

    • Jen Sobjack

      It’s quite possible you used too much flour. Make sure you are not scooping the flour out with the measuring cup. Instead, lightly spoon it into the measuring cup then level it off with a knife or weigh the flour.

  • Naunet

    This recipe is so chewy and flavorful and just flat out superb!! I had a little trouble with it to baking. It kind of all merged together and started dropping off the pan in the oven. Are used butter instead of shortening… I wonder if that fact of it… But it still tastes wonderful. Thank you so much for sharing this delightful heaven with us😉

  • The Dude

    Your unsulfered molasses link goes to an Amazon item called “blackstrap” molasses, so that’s what I picked up at the grocery store. The cookies didn’t spread and were burned on the bottom, and they tasted bitter and generally unpleasant. I then read that this is the exact result you get when using blackstrap molasses.

  • Mrs. Elkins

    I just made these and they’re addictive! So yummy and chewy. I need to triple the recipe so I get a few this time!

  • Rose

    These look GREAT, but can butter be substituted for the shortening? ( I don’t use shortening ). How will that affect the cookies?

  • Linda maroney

    Have been making these for 3 months now. I add ginger paste and chopped ginger to the sugar butter mixture.. Love these…..