Soft & Chewy Gingersnaps Recipe: A Family Favorite for Christmas and Beyond

Soft, spiced, and oh-so-comforting—this chewy gingersnap cookie recipe is a delicious family tradition for a cozy Christmas – or all year round!

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 Soft & Chewy Gingersnaps

(A printable recipe card with exact measurements is included at the bottom of this post for your 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 (I used baking molasses)
• 1 egg
• 2 tablespoons white granulated sugar (for dipping the tops in)

Step by Step Instructions for Chewy Gingersnap Cookies

1. Combine the flour, baking soda, cinnamon, ginger, cloves, and salt together in a mixing bowl. In the bowl of a stand mixer, combine at medium speed the brown sugar, butter, molasses and egg until smooth.

2. Reduce the mixer to low speed and add the flour mixture to the creamed butter mixture one large spoonful at a time until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least an hour or overnight.

3. When ready to bake, preheat the oven to 375 degrees and line 4 cookie sheets with parchment paper. Spoon out dough in teaspoon-full sizes and roll into balls. Dip each top in sugar and place sugar side up on the baking sheet about 3 inches apart. (Although I love a cookie scoop, I find this thick dough works better with an actual spoon.)
4. Bake 10-12 minutes, or until they are just beginning to turn brown. Transfer to a wire baking rack to cool completely.

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!

Other Recipes You May Like

• Simple Gingerbread Cookies that you can eat or decorate the tree with!
• Gingerbread bundt cake that is SO delicious!
• This old fashioned rolled sugar cookies is a never fail one!

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