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Soft & Chewy Gingersnaps

Soft & Chewy Gingersnaps

Thick, soft, and chewy gingersnap cookies perfect for the holiday season!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 26 servings
Calories 136kcal
Author Tiffany


  • 1 cup brown sugar
  • 3/4 cup butter
  • 3/4 cup molasses
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup sugar, for rolling


  • Preheat oven to 375. In a large bowl cream together brown sugar and butter until light and fluffy.
  • Add molasses, egg and vanilla and mix well. In another bowl combine flour, baking soda, ginger, salt, cinnamon, and cloves and whisk to combine. Gradually mix dry ingredients into wet ingredients, 1 cup at a time. 
  • When flour mixture is completely incorporated and dough comes together, cover dough and chill 10 minutes. Place 1/4 cup sugar in a small bowl. Roll about two tablespoons of dough into a ball and roll in sugar. Place dough ball onto a lightly greased baking sheet and lightly press to flatten slightly. 
  • Repeat with remaining dough, leaving about 2 inches between balls for spreading. Bake 9-10 minutes. Allow to cool 5 minutes on the baking sheet. Use a thin metal spatula to remove cookies from chest and allow to cool completely on a wire rack. Store in airtight container.


Pro tip: Add 1 teaspoon corn starch to the dry ingredients to make these cookies extra soft and thick!


Calories: 136kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 69mg | Potassium: 185mg | Fiber: 1g | Sugar: 18g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg