Soft, chewy gingersnaps rolled in sugar, with warm ginger, cinnamon and molasses. An old-fashioned family favourite for Christmas cookie trays. If you love chewy ginger snaps that stay soft for days, this is the recipe!

A plate of soft and chewy gingersnaps with a glass of milk beside it.

After 34 years of cooking, I have quite the recipe collection. This “Jolly Gingersnaps” recipe lives year round in a special binder with plastic sleeves – filled with cut out recipes from magazines.

I have no idea which magazine this came from, but it says it is “Mary Lou Retton’s” recipe! (She’s a famous Olympic gymnist if you don’t know who that is.) I figured if she loved them as a kid, my kids probably would!

So, I made them that year, and have been making them ever since!

Why You’ll Love this Chewy Gingersnaps Cookie Recipe

Soft and Chewy Texture: If you like soft and chewy cookies that melt in your mouth, you’ll love the texture of these. They’re a perfect twist on traditional “snappy” gingersnaps.
Perfect for Holiday Gatherings: The recipe yields a good-sized batch of small cookies, making them ideal for Christmas cookie trays, charcuterie boards, or party platters.
Freezer-Friendly: Prepare them ahead of time and freeze for a stress-free holiday season. Just thaw and serve when you throw a Christmas party!
Warm and Comforting Flavors: The cozy spices of ginger, cinnamon, and cloves make these cookies a perfect treat for chilly weather and holiday celebrations.
Perfect Snack with your favorite drink: Gingersnaps pair beautifully with a glass of milk, a hot cup of coffee, or a soothing cup of tea—making them a hit any time of day.
Great for Gifting: Their festive flavors and adorable size make them an excellent homemade gift for neighbors, teachers, or friends. Package them in a cute bag, box, or tin with free printable gift tags for a thoughtful gift from your kitchen.

Ingredients needed for chewy gingersnaps recipe — Other than molasses, you probably have all the ingredients in your pantry for this simple gingersnaps recipe.

Ingredients Needed for Soft & Chewy Gingersnaps

Here’s what goes into these soft and chewy gingersnaps. You’ll find the exact amounts in the recipe card below.

All-purpose flour
Baking soda
Ground cinnamon
Ground ginger
Ground cloves
Salt
Brown sugar (light or dark both work)
Unsalted butter, softened
Molasses (I like baking molasses)
An egg
White sugar, for dipping the tops

Step by Step Instructions for Chewy Gingersnap Cookies (with pictures!)

The creamed butter, sugar, and molasses in a mixing bowl for chewy gingersnaps recipe. — Mix the dry ingredients in a seperate bowl and cream the butter mixture with a mixer.

The thick gingersnaps cookie dough in a bowl. — Mix the dry ingredients in a seperate bowl and cream the butter mixture with a mixer.

Dip the tops of the gingersnaps balls in sugar before baking.
Cool gingersnaps on a wire baking rack.

Mix the dry ingredients. Give the flour, baking soda, spices and salt a good whisk in a bowl so the spices are spread all through. Oh my stars, your kitchen will already smell like Christmas!

Cream the butter mixture. In your stand mixer, beat the brown sugar, softened butter, molasses and egg until it’s smooth and glossy.

Bring it together. Turn the mixer to low and add the flour mixture a little at a time, just until it disappears. Don’t overmix, because that’s the secret to keeping them soft and chewy.

Chill the dough. This dough is soft and sticky, so pop it in the fridge for at least an hour. Overnight is even better if you want to bake them the next day.

Roll and dip. Roll the dough into small balls. I find a spoon works better than a cookie scoop with this thick dough. Dip just the tops in white sugar and set them sugar side up on a parchment-lined pan, leaving plenty of room because they spread.

Bake until just set. Pull them out when the edges are barely starting to brown. They’ll look a little soft in the middle, and that’s exactly what you want. Let them cool on a wire rack, and try to resist eating one warm. (I never can!)

Expert Tips for Gingersnaps

To prevent gingersnaps from spreading too much when baking, make sure you put them on a cold baking sheet.

When baking more than one pan of cookies at a time, alternate racks (one sheet on the middle left and one sheet on the bottom right), and switch half way through the baking time. That way, you’ll have an even bake on all the cookies.

Parchment paper makes clean up a breeze, and it can be used more than once!