Soft & Chewy Gingersnap Cookies

Kim
2 days ago
4 min read

There’s no better time than the holiday season to bake a batch of Soft & Chewy Gingersnap Cookies. Made with rich molasses, this simple cookie dough full of ginger flavor comes together in one bowl for perfectly soft Gingersnaps that bring sweet, spiced flavor to every time you bake.

Soft & Chewy Gingersnap Cookies are the kind of cookie that feels like a warm hug during the holiday season. With rich molasses flavor, delicious spices, and that perfect chewy texture, this classic cookie brings all the nostalgia of grandma’s kitchen. Whether you call them chewy gingersnaps, soft gingersnap cookies, or chewy ginger molasses cookies, this is a gingersnap cookie recipe is worth saving to your holiday cookie recipes collection. Made with molasses, white sugar, and plenty of ground ginger and cinnamon, they’re a favorite holiday cookie that tastes just as good straight from the oven as they do a day later stored in an airtight container.

I have had this recipe since the 1980's when a friend I worked with shared it with me. The cookies are very easy to make, but do require chilling for at least 2 hours or overnight, giving the flavors of ginger, cinnamon and molasses time to develop, making the cookies rich and more aromatic. It also helps control the spread and texture of the cookies. If you're short on time, chilling for only 30 minutes can make a difference. My adult nephews call this cookie the "Crack Cookie" because they can't stop eating them! Yep, they are that good!

What You Need

Eggs
White Sugar
Butter
Molasses
All Purpose Flour
Baking Soda
Ground Cinnamon
Ground Ginger
Salt

Tips for Making Soft & Chewy Gingersnap Cookies

Use room temperature butter so the wet ingredients cream together smoothly
Measure the flour accurately with measuring cups or a kitchen scale to avoid using too much which can lead to crispy cookies instead of chewy centers.
Store in an airtight container lined with parchment paper or aluminum foil to keep them soft for days.

How to Make Soft & Chewy Gingersnap Cookies

Step 1: Combine the dry ingredients in a medium bowl - 4 cups flour, 1 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 3 teaspoons baking soda, and 1/2 teaspoon salt. Stir well.

Step 2: In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, combine 1 1/2 cups butter, 2 eggs, 2 cups white sugar, and 4 tablespoons molasses. Mix until all ingredients are well combined. Slowly add in the dry ingredients and mix well. Chill dough before baking for a half hour minimum, but I do recommend 2 hours.

Above Left: wet ingredients ready to combine. Above Right: slowly adding dry ingredients.

Step 3: After chilling, preheat oven to 350°F and prepare a baking sheet lined with parchment paper. Roll the dough in white sugar for a light sugar coating that gives a pretty sparkle and crisp edges. Bake on the prepared parchment-lined baking sheets for 8-10 minutes, just until set around the edges. If you want soft and chewy cookies, do not over bake! Transfer the baked cookies to a wire rack after a couple of minutes to cool completely.

Above Left: rolling cookie dough in granulated sugar. Above Middle: cookie dough ready to go into oven. Above Right: Baked cookies.

How to Store and Freeze Soft & Chewy Gingersnap Cookies

Store in an airtight container lined with parchment paper or aluminum foil to keep them soft for 3-4 days. You can easily freeze Soft & Chewy Gingersnap Cookies either before or after baking, and both methods work well to keep them fresh for the holidays.

To freeze unbaked dough:

Prepare the cookie dough as directed and shape it into cookie dough balls using a small cookie scoop.
Place the dough balls on a parchment-lined baking sheet and freeze until solid, about 1 hour.
Transfer to a freezer-safe bag or airtight container, separating layers with parchment paper or plastic wrap.
When ready to bake, place frozen dough balls on prepared baking sheets and bake straight from the freezer, adding 1–2 minutes to the bake time.

To freeze baked cookies:

Let baked cookies cool completely on a wire rack.
Layer them in an airtight container with parchment paper or aluminum foil between each layer.
Freeze for up to 2–3 months.
Thaw at room temperature for about 15–20 minutes.

Both methods help you enjoy chewy gingersnaps anytime you want, making them perfect for early holiday baking or last-minute cookie trays.

These chewy ginger cookies belong on every cookie tray during the holidays. They’re the perfect addition to your Christmas cookies lineup and make a thoughtful homemade gift. Whether it’s your first time baking a small batch or you’re continuing a family recipe, these Soft & Chewy Gingersnap Cookies might just become one of your favorite cookies year after year. They are Forkin' Good!

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