If you’re looking for a classic cookie with a soft, chewy centre and plenty of warm spice, these Chewy Gingersnap Cookies are a great choice. They have that familiar gingerbread flavour, crisp edges, and a tender middle that stays chewy long after baking.
This is the kind of cookie I make when I want something comforting and nostalgic. The molasses gives them depth, the spices add warmth, and rolling the dough in sugar creates that signature crackled finish. They’re perfect for the holidays, but just as good any time of year.
Why You’ll Love This Recipe
- Warm spice with classic ginger flavour. The combination of ground ginger, cinnamon, and cloves gives these cookies that familiar gingersnap warmth. Molasses adds depth and richness without making them overly sweet.
- Soft and chewy with crisp edges. These cookies bake up perfectly chewy in the centre with lightly crisp edges. Rolling the dough in sugar creates that classic crackled finish.
- A timeless cookie that’s easy to make. This is a straightforward, no-fuss cookie recipe. The dough comes together easily, and chilling helps create the perfect texture every time. They’re ideal for holidays, gifting, or baking just because.
Ingredients
Before I walk you through the recipe for these Chewy Gingersnap Cookies, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
- Butter – Adds richness and helps create a soft, chewy cookie texture.
- Vegetable shortening – Helps keep the cookies tender and prevents them from spreading too much.
- Brown sugar – Adds moisture and a deep, caramel-like sweetness.
- Granulated sugar – Sweetens the dough and creates a crisp coating when the cookies are rolled before baking.
- Molasses – Gives the cookies their classic gingersnap flavour and dark, rich colour.
- Eggs – Bind the dough together and help create structure.
- All-purpose flour – Forms the base of the cookie dough and provides structure.
- Ground ginger – The main spice, giving these cookies their warm, signature flavour.
- Baking soda – Helps the cookies rise slightly and spread as they bake.
- Ground cinnamon – Adds warmth and complements the ginger.
- Ground cloves – Adds depth and enhances the spice blend.
- Salt – Balances the sweetness and brings out the flavour of the spices.
How To Make
With all of our ingredients ready, we’re set to make these Chewy Gingersnap Cookies. I’ll walk you through the steps below.
- In a large mixing bowl, cream together the butter, vegetable shortening, brown sugar, and ½ cup of the granulated sugar until light and fluffy.
- Add the molasses and mix until combined. Add the eggs and mix again until fully incorporated.
- In a separate bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Stir to combine.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms. Transfer the dough to the refrigerator and chill for 1 hour.
- While the dough chills, preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator and roll it into 1-inch balls. Roll each ball in the remaining ½ cup of granulated sugar until fully coated.
- Place the dough balls onto the prepared baking sheets, leaving space between each one.
- Bake for 8 to 11 minutes, or until the cookies are nicely browned and set around the edges.
- Remove from the oven and allow the cookies to cool on a wire rack before serving.
Frequently Asked Questions
Can you freeze soft gingersnap cookies?
Yes. These cookies freeze well once baked and fully cooled. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
How should you store soft gingersnap cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed helps maintain their soft, chewy texture.
What makes ginger cookies chewy?
The combination of brown sugar, molasses, and vegetable shortening helps keep these cookies soft and chewy. Chilling the dough also plays a role in achieving the right texture.
Can I make the dough ahead of time?
Yes. The dough can be prepared and refrigerated for up to 24 hours before baking. Let it sit at room temperature for a few minutes if it becomes too firm to roll.
Can I make these cookies less spicy?
Absolutely. You can reduce the amount of ginger or cloves slightly to suit your taste without affecting the texture of the cookies.
More Desserts You’ll Love
- Blackberry Cobbler with Pear
- Chocolate Tart
- Banana Cream Pie
- Vanilla Bean Fig Jam
- Waffle Ice Cream Sandwich
I hope you’ll give my Chewy Gingersnap Cookies a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Chewy Gingersnap Cookies
This is my recipe for soft, chewy gingersnap cookies.
They have crisp edges, a warm blend of spices, and a rich molasses flavour.
Ingredients
- ½ cup unsalted 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
- 4½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Instructions
- In a large mixing bowl, cream together the butter, vegetable shortening, brown sugar, and ½ cup of the granulated sugar until light and fluffy.
- Add the molasses and mix until combined. Add the eggs and mix again until fully incorporated.
- In a separate bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Mix until evenly combined.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C).
Line two large baking sheets with parchment paper or a silicone baking mat. - Remove the dough from the refrigerator and roll into 1-inch balls.
- Roll each ball in the remaining ½ cup granulated sugar until coated.
- Place the dough balls onto the prepared baking sheets, leaving space between each one.
- Bake for 8–11 minutes, or until the cookies are nicely browned and set around the edges.
- Remove from the oven and allow the cookies to cool on a wire rack before serving.
Notes
Chilling the dough helps create the chewy texture.
Do not overbake if you want soft centres.
Store cookies in an airtight container at room temperature for up to 5 days.