Soft & Chewy Gingersnap Cookies

In continuing with the holiday cookie baking madness going on in my kitchen, the past few days have been all about creating the perfect recipe for gingersnap cookies.  I had a few pretty great attempts, but it was the final batch made last night that I knew was THE ONE.



This super easy recipe produces a melt-in-your-mouth, soft and chewy cookie with a spicy ginger kick.  A classic holiday cookie, these will be served at my Christmas party this year for sure!

Soft & Chewy Gingersnap Cookies

Servings: About 18 large cookies


2 cups all-purpose flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ sticks unsalted butter, (12 tablespoons) just a bit colder than room temp

1 cup granulated white sugar

1 large egg

¼ cup dark molasses

½ teaspoon vanilla extract

cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl


In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined.

In mixer with paddle attachment, or using a hand mixer, on medium speed, beat butter and sugar until light and fluffy- about 1 minute.

Beat in egg, molasses and vanilla also on medium speed. Scrape down the bowl as needed with a rubber spatula.  Beat until all ingredients are well combined and no large lumps appear- about 1 minute.

Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel colored dough is present.  Do not over mix.

Wrap dough in plastic and let rest in the refrigerator for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.

Pinch off small amounts of dough and roll to about the size of a golf ball. Or if you are using a baking scale, measure balls of dough out to 1 1/2 ounces each.

Roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.

Place balls 2 1/2 inches apart on cookie sheet and bake for about 15 -17 minutes.  Cookies are done when they are set and slightly cracked on top.  Note: Cookies will puff up and then flatten.

Sprinkle cookies with just a pinch more of the cinnamon sugar and cool on a wire rack.

Note: Once measured out and formed into balls (and BEFORE rolled in cinnamon sugar), dough can be frozen for up to 6 weeks in an airtight, freezer-safe container or freezer-safe baggie, with parchment paper between the layers.  I like to double the batch, roll them all into balls, and freeze half of the recipe for a later use.  When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.

6 Responses to Soft & Chewy Gingersnap Cookies

  1. Once again, your food shots are as amazing as your recipes. If I may make a suggestion… It would also behoove you to set up a Flickr account to post your food shots on. In the descriptions you can add a link to your website with the recipe for it. Just a thought.

    Eat well,


  2. Kelly says:


  3. Becky Swart Cozzocrea says:

    Just pulled the first batch out of the oven. They are wonderful!!! Thanks for the recipe.

  4. Jinkie Moore-Cherwinski says:

    Just made these for my 83 year old Mother. She is hard to buy for because if she wants it.. shes already bought it. But she loves Soft and Chewy Gingersnaps. I going to box them up and give them to her for Christmas. I will let you know what she thinks. She is a huge Y&R Fan… and will enjoy it being your receipt. Happy Holidays from Northern Michigan!

  5. Eileen M says:

    My first time making Gingersnaps and these were delicious and easy to make. My Grandson loves Gingersnaps and he gave them the thumbs up.
    Love your character on Y & R and if all your recipes turn out like this I’m in for more. Thanks

  6. Mary R says:

    Can’t wait to make these!! Am going to make for a good friend of mine for a Christmas gift as he loves Gingersnaps…as do I.
    Love your character on Y&R. Have been watching that show for years!!

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