Old-Fashioned Soft and Chewy Gingersnaps Recipe

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

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

After 34 years of cooking, my recipe collection is well stocked. This “Jolly Gingersnaps” recipe lives in a special binder of clipped recipes and has become a year‑round staple in my kitchen.

I don’t know which magazine it originally came from, but the clipping credits it to Mary Lou Retton. If she loved them as a child, I figured my kids would too. I made them that first year and have been baking them ever since.

Why You’ll Love this Chewy Gingersnaps Cookie Recipe

Soft, chewy texture: These are a tender take on the classic “snappy” gingersnap—chewy in the center with a delicate crust.
Ideal for holiday gatherings: Makes a generous batch of small cookies, perfect for Christmas cookie trays, platters, or cookie exchanges.
Make‑ahead and freezer‑friendly: The dough can be chilled overnight and the baked cookies freeze well, making holiday prep easy.
Comforting seasonal flavors: Ginger, cinnamon and cloves combine with molasses to create a cozy, warming flavor profile.
Pairs well with drinks: Perfect with milk, coffee or tea for an afternoon treat or an after‑dinner nibble.
Great for gifting: Their size and flavor make them an excellent homemade gift for neighbors, teachers or friends.

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

Below are the ingredients with the exact amounts used in this recipe. Read through the instructions before you begin so everything goes smoothly.

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 large egg
2 tablespoons white granulated sugar (for dipping the tops)

Soft & Chewy Gingersnap Cookies Recipe

Yield: 48 cookies

Prep time: 30 minutes (plus chilling)

Cook time: 10–12 minutes per batch

Additional time: At least 1 hour chilling (overnight optional)

Total time: About 1 hour 40 minutes, including chilling

Instructions

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt until evenly combined.
In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the brown sugar, softened butter, molasses and egg at medium speed until smooth and glossy.
Reduce the mixer to low and add the flour mixture a spoonful at a time, mixing only until just combined. Avoid overmixing to keep the cookies tender.
Cover the dough with plastic wrap and chill in the refrigerator for at least one hour or overnight. Chilling firms the dough and helps control spread during baking.
When ready to bake, preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper. Using a teaspoon or small spoon, scoop dough and roll into small balls. Dip the tops in granulated sugar and place them sugar‑side up on the prepared baking sheets about 3 inches apart.
Bake for 10–12 minutes, or until the edges are just beginning to brown and the centers still look slightly soft. Remove pans and transfer cookies to a wire rack to cool completely.

Nutrition (per cookie)

Calories: 70 • Total fat: 3g • Saturated fat: 2g • Cholesterol: 12mg • Sodium: 67mg • Carbohydrates: 10g • Sugar: 6g • Protein: 1g

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 separate bowl and cream the butter mixture with a mixer.

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

Mix the dry ingredients: whisk together flour, baking soda, spices and salt so the spices are evenly distributed. Your kitchen will smell wonderful—warm and festive.

Cream the butter mixture: beat the brown sugar, softened butter, molasses and egg until smooth and glossy. This creates the tender base for the cookies.

Bring it together: add the dry ingredients to the creamed mixture on low speed just until combined. Overmixing develops gluten and will make the cookies tougher, so stop when the flour disappears.

Chill the dough: because it’s soft and sticky, chilling for at least an hour helps the dough firm up and reduces spreading while baking. If you have time, chill overnight for deeper flavor.

Roll and dip: roll tablespoon‑ or teaspoon‑sized portions into balls. A spoon often works better than a scoop for this thicker dough. Dip only the tops in white sugar and place sugar‑side up on a parchment‑lined pan, leaving plenty of room for spreading.

Bake until just set: remove the cookies when the edges are just starting to brown and the centers remain soft. They will set as they cool—transfer to a wire rack and allow them to cool completely before storing.

Expert Tips for Gingersnaps

Use a cold baking sheet: placing dough on a cool sheet helps prevent excessive spreading. If a sheet gets hot from the oven, swap it out for a cool one between batches.

If baking two pans at once, rotate their positions halfway through the bake (for example, middle left to bottom right) so cookies bake evenly.

Parchment paper makes cleanup easy and can often be reused for a second batch in the same baking session.