Chewy Gingersnap Cookies
Crackly chewy ginger cookies rolled in sugar, spiced for the holidays.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 45 min.
- Serves 24 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Chewy Gingersnap Cookies recipe takes 45 minutes and makes 24 cookies. Gingersnaps are the crackly topped, chewy centered spice cookies every Christmas tray needs, warm with ginger, cinnamon, and molasses.
Helpful guides
Instructions
Heat oven to 350°F and line two sheets with parchment. Cream butter and 1 cup sugar 2 minutes until light; this air makes the crackle.
Beat in molasses and egg until glossy and uniform. The dough darkens and smells warmly spiced.
Whisk flour, soda, ginger, cinnamon, cloves, and 1/2 teaspoon salt, then mix into wet ingredients just until no flour shows. Overmixing toughens cookies.
Chill 20 minutes so the sticky dough scoops cleanly and spreads less in the oven.
Roll 1-inch balls, coat generously in remaining sugar, and space 2 inches apart. The sugar coat splits into crackles as they spread.
Bake 10 to 12 minutes until edges are set but centers look slightly soft. Cool 5 minutes on the sheet, then move to a rack; centers finish setting as they cool.
Troubleshooting — fixes, not repeats
- If cookies spread flat, butter was too warm or dough skipped chilling; chill 20 minutes minimum.
- If centers turn hard, they overbaked; pull while centers still look soft.
- If no crackle forms, sugar coating was too thin; roll twice for full coverage.
- If spice tastes weak, check spice age; ground ginger fades after 6 months.
Make it your way
- Spicier version: Leftover crumbs crush over ice cream since the spice pairs beautifully with vanilla.
- For sandwich cookies, pair with cream cheese frosting between two gingersnaps.
- For chocolate-dipped, dunk cooled cookies halfway in melted white chocolate.
- For gift tins, layer with wax paper because the sugar coating can stick.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze baked cookies up to 3 months; thaw 20 minutes.
Freeze dough balls and bake from frozen adding 2 minutes.
FAQ
Gingersnaps vs gingerbread men?
Same spice family, different texture. Snaps are chewy with crackled tops; gingerbread men are firm cutouts. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I use blackstrap molasses?
No, it tastes bitter here. Use mild or full-flavor molasses for sweetness with depth. Start with the suggested amount, then adjust to suit your taste and equipment.
Why chill the dough?
Cold dough spreads slower, giving thick chewy centers and defined crackles. Warm dough makes thin crisp discs. Start with the suggested amount, then adjust to suit your taste and equipment.