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Easy Chewy Gingersnap Cookies

These perfect gingersnap cookies have a chewy center and they are so delicious! These are some of my favorite cookies to make during the holiday season.

If there anything more perfect than soft gingersnap cookies? These chewy cookies are so good and bring back so many memories for me because my grandmother absolutely loved gingersnap cookies. This great recipe makes cookies with crisp edges and a chewy texture on the inside of these holiday cookies.

Welcome, cookie lovers! Are you looking to spice up your cookie repertoire? These Gingersnap Cookies are the answer. These cookies come together with a blend of molasses, ground ginger, and cinnamon to bring you the warm flavors of the season. The soft, chewy centers and slightly crisp edges make these an unforgettable treat. Trust me, one cookie is never enough!


Can I substitute the molasses?

Molasses is crucial for that classic gingersnap flavor, but if you absolutely must substitute, dark corn syrup or maple syrup can work.

What is the function of shortening?

Shortening helps the cookies maintain their shape while baking, resulting in a firmer, less spread-out cookie.

Do I need to refrigerate the dough?

It’s optional, but chilling the dough for 30 minutes can make it easier to handle and result in a slightly thicker cookie.

There are so many cookie recipes that you can choose from this holiday season but the first time you make these ginger cookies you will be in love!

Tips and Tricks

  1. Room Temperature Butter: Make sure the butter is at room temperature for easier creaming with sugar.

  2. Ginger and Cinnamon: Freshly ground spices can elevate the flavor profile, making your cookies stand out.

  3. Baking Soda Activation: Make sure your baking soda is fresh for proper leavening.


  1. Spicy Gingersnaps: Increase the amount of ground ginger by 1/2 teaspoon for more kick.

  2. Chocolate Chip Gingersnaps: Add 1 cup of mini chocolate chips to the batter for a chocolatey twist.

  3. Frosted Gingersnaps: Use the optional frosting made of powdered sugar and milk or flavored coffee creamer for a sweet topping.

Where to Serve

These cookies are a hit at holiday parties, family gatherings, or as an everyday treat. They’re also a delightful gift when visiting friends or neighbors.


Store your gingersnap cookies in an airtight container to keep them fresh. They will last up to a week at room temperature or can be frozen for up to three months.

What ingredients are in this amazing gingersnap cookie recipe?


  • 1/2 cup unsalted butter, room temperature 1/4 cup shortening
  • 1 cup granulated white sugar
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour, scooped and leveled 2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt

Optional Frosting:

  • 1/2 cup powdered sugar
  • 2-3 tbsp milk or flavored coffee creamer 

You won’t need any brown sugar, black pepper, fresh ginger for these soft gingersnaps.

What equipment do you need for these cookies?


  • parchment paper baking sheet
  • Mixing Bowl
  • measuring cup
  • Mixing Spoons
  • Small Cookie Scoop

This gingersnap recipe is my favorite cookie recipe. It’s a soft cookie that fits perfectly on an holiday cookie tray. It’s great for cookie exchanges as well! It’s going to be your new favorite holiday cookie. These chewy gingersnaps are a traditional cookie with crackly tops with a hint of sweetness and go really well with your favorite hot chocolate.

Common Problems and How to Avoid Them

  1. Overmixing: Overmixing the dough will result in tougher cookies. Mix just until the flour is incorporated.

  2. Too Much Spread: If the cookies spread too much, it’s likely the butter was too soft. Use room temperature, not melted, butter.

  3. Lackluster Flavor: Use fresh spices for a vibrant flavor profile. Old spices can make the cookies taste dull.

Tips for Making This Recipe with Kids

  1. Cookie Cutters: Let the kids use cookie cutters for fun shapes.

  2. Decorating: Once the cookies are baked and cooled, kids can help with frosting them.

  3. Measuring Spices: Teaching kids to measure spices can be a fun and educational experience.

Topping Options

  1. Basic: A sprinkle of granulated sugar before baking.

  2. Luxury: Add a dollop of cream cheese frosting on each cookie.

  3. Seasonal: A sprinkle of cinnamon or ground nutmeg can make these cookies feel even more like the holidays.

Why This Recipe Works

  1. Ingredient Synergy: The combination of molasses, ginger, and cinnamon provides a depth of flavor that makes these cookies irresistibly good.

  2. Texture Play: The use of both butter and shortening gives these cookies their characteristic chewy center and slightly crispy edges.

  3. Optional Frosting: The additional frosting option can take these cookies from everyday snack to a holiday treat.

The warmth of the ginger and the sweetness of the molasses make these cookies an instant favorite.

It’s one of those dessert recipes that will become one of your favorite holiday treats. Christmas time is the perfect time to make these soft molasses cookies. If you have any leftover you can certainly store them in an airtight container.

Check out these awesome Christmas cookie recipes before you go:

Easy Chewy Gingersnap Cookies
Yield: 12-15 cookies

Easy Chewy Gingersnap Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These gingersnap cookies have crispy edges and a chewy center. There are great for cookies exchanges and holiday gatherings.


  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour, scooped and leveled
  • 2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • Optional Frosting:
  • 1/2 cup powdered sugar
  • 2-3 tbsp milk or flavored coffee creamer


  1. Preheat the oven to 350
  2. Place cold egg still in its shell in a bowl of warm water to bring it to room temperature. Line 2 baking sheets with parchment paper
  3. Cream the butter, shortening and sugar until light and fluffy (4-5 mins)
  4. Add in the egg and incorporate fully
  5. Add in the molasses and mix until just combined.
  6. Add in the flour, ginger, cinnamon, salt and baking soda.
  7. Bear until incorporated.
  8. Scoop even sized balls onto the baking sheet.
  9. Bake for 12-15 mins until lightly browned and crinkly.
  10. Let cool on baking rack completely.
  11. For the frosting
  12. Combine 1/2 cup powdered sugar with 2 tbsp milk or heavy cream. Stir until icing is the consistency of your choosing.
  13. Drizzle cookies with frosting.
  14. Store in an airtight container for up to 5 days (swap out a piece of bread to the container daily to keep them fresh)

Nutrition Information



Serving Size


Amount Per Serving Calories 312Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 23mgSodium 316mgCarbohydrates 48gFiber 1gSugar 27gProtein 3g

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