Soft, spiced, and utterly comforting—this chewy gingersnap cookie recipe is a treasured family favorite, perfect for a cozy Christmas or any time you crave a warm, ginger-forward treat.
After more than three decades of cooking, I’ve collected countless recipes. This one—called “Jolly Gingersnaps” on the clipping—has lived in a special binder of magazine cutouts for years. The card claims it’s Mary Lou Retton’s recipe, and the nostalgic association convinced me to try it. My family loved them the first time, and they’ve been a go-to ever since.
Why You’ll Love These Soft & Chewy Gingersnaps
- Soft, chewy texture: These cookies remain tender and slightly gooey in the center, a delicious contrast to traditional crisp gingersnaps.
- Perfect for holidays and parties: The recipe makes a generous batch of small cookies that are ideal for cookie trays, holiday platters, and gatherings.
- Freezer-friendly: The dough and baked cookies freeze well, making them an excellent make-ahead option for busy holiday weeks.
- Warm, familiar spices: Ginger, cinnamon, and a touch of cloves combine with molasses for classic, comforting flavor.
- Great with beverages: Pair with milk, coffee, or tea for a satisfying snack any time of day.
- Thoughtful homemade gift: Their festive flavor and compact size make them an easy and welcome homemade present.
Ingredients Needed for Soft & Chewy Gingersnaps
(A printable recipe card with exact measurements is at the end of the post for convenience.)
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup packed light or dark brown sugar
- 3/4 cup unsalted butter, softened to room temperature
- 1/4 cup molasses (baking molasses recommended)
- 1 egg
- 2 tablespoons white granulated sugar (for rolling the tops)
Step-by-Step Instructions for Chewy Gingersnap Cookies
- Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a mixing bowl so the dry ingredients are evenly distributed.
- In the bowl of a stand mixer (or with a hand mixer), cream the brown sugar and softened butter at medium speed. Add the molasses and the egg and continue mixing until the mixture is smooth and well combined.
- Reduce the mixer speed to low and gradually add the dry ingredients one large spoonful at a time. Mix only until just combined—overmixing can make cookies tough. Cover the dough with plastic wrap and chill for at least one hour or overnight for best flavor and texture.
- When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Using a teaspoon or small spoon (this thicker dough is easier to handle by spoon than with a scoop), portion out teaspoon-sized amounts and roll into balls.
- Dip the top of each dough ball into the granulated sugar, then place sugar-side up on the prepared baking sheet about 3 inches apart to allow for spreading.
- Bake for 10–12 minutes, or until the edges are set and the tops are just beginning to brown. Remove from the oven and transfer cookies to a wire rack to cool completely. The centers will remain soft as they cool.
Expert Tips for Best Results
To prevent excessive spreading, place cookie dough on a cold baking sheet rather than reusing a sheet that just came out of the oven. If you bake two sheets at once, position one on the middle-left rack and the other on the bottom-right, then swap their positions halfway through baking for even browning.
Use parchment paper for easy cleanup and consistent baking; it can often be reused for multiple batches.
Storage, Freezing, and Make-Ahead Tips
Store baked cookies in an airtight container at room temperature for up to one week to preserve chewiness. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature before serving.
You can also freeze scooped dough balls on a tray until solid, then move them to a container. Bake from frozen—add a minute or two to the bake time.
Variations & Serving Suggestions
- Add a teaspoon of finely grated orange zest to the dough for a bright citrus note.
- Dip half the cooled cookies in melted dark chocolate for an indulgent finish.
- For extra chew, replace a tablespoon or two of flour with an equal amount of finely ground oats.
- Serve warm with milk or alongside coffee or tea for a comforting treat.
Recipe Card
Yield: about 48 small cookies
Prep time: 30 minutes (plus 1 hour chilling)
Cook time: 10–12 minutes per batch
Nutrition (per cookie, approximate)
Calories: 70 • Total Fat: 3g • Saturated Fat: 2g • Cholesterol: 12mg • Sodium: 67mg • Carbohydrates: 10g • Sugar: 6g • Protein: 1g
Enjoy these soft, chewy gingersnaps as a holiday classic or a cozy everyday treat. They’re simple to make, freeze well, and always disappear fast—so consider making a double batch if you’re sharing!
