Gingersnap Cookies Soft Chewy

Sink your teeth into the perfect balance of warm spices and irresistible texture with these Soft and Chewy Gingersnap Cookies. This easy-to-follow recipe combines aromatic cinnamon, ginger, and cloves with rich molasses and brown sugar to create a cookie that’s bursting with classic holiday flavor. The dough is chilled to ensure the perfect bake—crisp edges with delightfully tender centers. Rolled in sugar for a sparkling finish, these gingersnaps are oven-ready in just 15 minutes and bake to perfection in under 10. Great for holiday cookie swaps, festive gatherings, or cozy nights by the fire, they pair beautifully with a glass of milk or a warming cup of tea. Your kitchen will fill with the comforting aroma of spices, making these cookies a true seasonal favorite!

Nutriscore Rating: 39/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 0.75 cup unsalted butter
• 1 cup granulated sugar
• 0.25 cup dark brown sugar
• 0.25 cup molasses
• 1 large egg
• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cloves
• 0.25 teaspoon salt
• 0.25 cup granulated sugar (for rolling)

Directions

Step 1

In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.

Step 2

Add the molasses and the egg to the mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 5

Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm. Chilling is essential to prevent spreading during baking.

Step 6

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7

Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll the dough ball in the granulated sugar to coat.

Step 8

Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake; the cookies will continue to firm up as they cool.

Step 10

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Step 11

Enjoy your soft and chewy gingersnap cookies with a glass of milk or a warm cup of tea!

Nutrition Facts

Serving size	810.8 grams (810.8g)

Amount per serving	% Daily Value*
Calories	3121

Total Fat 82.80g	106%
Saturated Fat 44.50g	223%
Polyunsaturated Fat 2.00g
Cholesterol 406mg	135%
Sodium 2025mg	88%
Total Carbohydrate 578.40g	210%
Dietary Fiber 9.30g	33%
Total Sugars 368.10g
Protein 35.40g	71%

Vitamin D 54IU	269%
Calcium 329mg	25%
Iron 18mg	101%
Potassium 1655mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 4.4%

Carbs: 72.3%