Soft and Chewy Ginger Snaps

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These Ginger Snap Cookies are soft and chewy with a crisp edge. An easy Christmas cookie recipe that are perfect for any holiday cookie spread, but great any time of year!

plate of ginger snap cookies

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Serve these Ginger Snap Cookies on a holiday table with Christmas Oreo Bon Bons, Slow Cooker Candied Almonds, and Chocolate Crinkle Cookies.

If you want to keep with the ginger theme, you could also pair it with an easy gingerbread cake with cream cheese frosting!

stack of ginger snap cookies on buffalo plaid red plate

Do you go to holiday cookie exchanges? I always make cookies, but I’ve never been to an actual exchange. I feel like this ginger snaps recipe would make the perfect batch of cookies to swap.

I polled my friends asking their favorite holiday cookie to help me narrow down what I wanted to bake this weekend. I got a couple requests for cookies I’ve already shared but one friend suggested ginger snaps and this recipe came about.

I consulted a very old cookbook passed down from my grandma for a recipe and am thrilled with the results. A soft and chewy, spicy, holiday cookie that smells amazing when it’s baking in your kitchen.


  • Sugar – Granulated white sugar.
  • Butter – Unsalted, at room temperature.
  • Molasses – Baking molasses – usually light or “original”.
  • Egg – One large egg.
  • Flour – All-purpose white flour.
  • Baking Soda – To add rise.
  • Cinnamon – Use a good quality ceylon cinnamon.
  • Ginger – Ground ginger.
  • Cloves – Ground cloves.
  • Nutmeg – Ground nutmeg.
  • Salt – For balance.
spices, butter, and molasses laid out to make ginger snap cookies


Making ginger snap cookies is surprisingly easy, but you do need to allow time for the dough to chill and come together.

STEP ONE: To a large bowl, add the sugar, butter, molasses, and egg and beat with a hand mixer until on medium until light and fluffy.

STEP TWO: Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Stir it together with a spatula until fully combined.

Cover the bowl of dough with plastic wrap and let chill for at least an hour.

STEP THREE: Pour 1/2 cup of sugar into a shallow bowl. As you scoop the dough into approximately 1″ balls with a cookie scoop, roll the balls in your hands, then in the sugar, and place 12 per sheet on the prepared cookie sheets.

STEP FOUR: Bake at 350 degrees for 9-10 minutes or until just set. They will puff up then flatten as they bake. Remove from the oven and let cool on the cookie sheets for a minute before removing.

mixing bowl filled with ginger snaps ingredients


Ginger snaps are not hot spicy, but they do have a nice warmth to them thanks to the ginger, cinnamon, and cloves.

stack of ginger snap cookies with spices in background


The name ginger snaps comes from the fact that these cookies are typically very crispy and make a “snap” sound when broken and are filled with ginger. My version have a crisp edge with a chewy center (don’t over bake them!)  and are full of holiday spices. Ginger snaps are a derivation of gingerbread.


Molasses is a thick, dark syrup that is made during the sugar making process. Sugar cane or sugar beets are crushed and then the juice is extracted. The juice is then boiled down to form sugar crystals, which are then removed from the liquid. That is the molasses.

Molasses is used in baking to add great brown sugar flavor to cakes and cookies without making them too sweet.

Soft & chewy molasses cookies are similar to these ginger snaps and equally delicious.

close up of ginger snap cookie with stack of cookies in background


  • Mixing Bowls – I love the grippy bottoms of these bowls so they stay still while you’re mixing.
  • Hand Mixer – As much as I love my stand mixer, I use my hand mixer much more often.
  • Spatulas – I love these one piece silicone spatulas because they’re easy to clean.
  • Silicone Baking Mats – Using either baking mats or parchment paper will help your cookies to bake evenly and make clean up easier.
  • Cookie Scoop – I can’t remember the last time I made cookies without using a scoop. It makes life easier & your cookies will be even.


Dark Chocolate Stars
Crisp Chocolate Crinkle Cookies
Cream Cheese Sprinkle Cookies
Christmasdoodles (Snickerdoodles)
Sprinkled Chocolate Fudge Cookie Bites

Click here for my entire collection of cookies.

stack of 5 ginger snap cookies


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close up of ginger snap cookies on white plate

Soft and Chewy Ginger Snaps

Melissa | Persnickety Plates
Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!
4.7 from 120 votes
Prep Time 10 mins
Cook Time 10 mins
Chill time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 111 kcal


  • 1 cup sugar
  • 3/4 cup unsalted butter at room temp
  • 1/4 cup molasses
  • 1 large egg
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • sugar for rolling


  • In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
  • Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
  • Cover with plastic wrap and chill in the refrigerator for at least an hour.
  • Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
  • Use a medium cookie scoop to shape the dough into approx. 1″ balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
  • Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
  • Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
  • Enjoy!



Serving: 1gCalories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 156mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 150IUCalcium: 10mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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What’s your favorite holiday cookie recipe? Are you trying any new ones this year?

This post was originally sponsored by McCormick®. All opinions are my own, as always.

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  1. Kelly says

    5 stars
    I am so glad this is the recipe I landed on when I started looking for gingerbread cookies! I followed the recipe exactly as written (I let my dough chill almost 24 hours because laziness) and the second batch is cooling as I type. So easy, so good, and the texture came out exactly as described. I def let them cool on the baking sheet until they felt sturdy enough to transfer to the rack. Absolutely a keeper.

    • Melissa Williams says

      I’m so happy to hear that – thanks so much for reporting back!

  2. Annika says

    5 stars
    I made these today and they came out absolutely delicious! I added some ground cardamom to the sugar that I rolled the cookies in before baking, just for some extra flavour (highly recommend), and upped the levels of all the spices a bit (doubled the ginger). 10/10

  3. Lani Byrd says

    5 stars
    These are so delicious and perfect looking! My daughter made some and shared with me at Christmas and I HAD to have the recipe!! Have my first batch in the oven now. Thank you so much!!!

    • Melissa Williams says

      I’m happy to hear that! Thanks for reporting back & thanks to your daughter for sharing the recipe 🙂

  4. Nancy says

    5 stars
    I made these last night and they are almost gone. I shared a few and the recipe, they loved them. I will definitely use the recipe often. The spices were just the right amount for me. I can’t stay out of the cookie container!

  5. Grace Smith says

    5 stars
    Oh my goodness! I tried 4 other recipes this week and this is THE ONE!!! Perfection in every way! I’m so happy!

    • Melissa Williams says

      Grace! I’m so happy to hear that. Thank you so much for reporting back & I’m glad they were the winner 🙂

  6. Karli says

    5 stars
    Just did a trial batch of these and they turned out delicious! Crispy outside soft inside. I’ll definitely be adding to my Christmas baking boxes this year. Thanks!

    • Melissa Williams says

      I’m so happy to hear that & gold star for not waiting to test until the last minute! =)

  7. Darlene Bergman says

    Can you use fresh ginger?

    • Melissa Williams says

      I haven’t tried but I’m sure you could

  8. Jennifer says

    5 stars
    Thank you so much for this recipe. It is now my go-to recipe for Ginger snaps and I had never made them before. Very easy recipe and they come out lovely every time! Now everyone requests these!

    • Melissa Williams says

      I love that – thank you for letting me know!

  9. Hayley says

    5 stars
    This is my favorite cookie recipe so far, and it’s honestly so easy! Love making these for the holidays, they are a great crowd pleaser.

    • Melissa Williams says

      I’m so glad you liked them! Thanks for letting me know 🙂 Merry Christmas!

  10. Madelyn says

    After being made, could they be put in the freezer for a couple of day? Or would you not recommend?

    • Melissa Williams says

      Yep, they could. I personally would recommend prepping the dough, scooping it into balls and freezing the balls, then baking from frozen (if you have time). If you want to get them out of the way now, they will freeze well after baking and thaw at room temp.

  11. Ruth Addie says

    Hey Melissa was wondering if you can roll this dough out to make gingerbread men

    • Melissa Williams says

      Hi Ruth – no, I really don’t think it’ll roll out well or keep its shape. I use my shortbread to make gingerbread men 🙂

  12. Nikki says

    Can I substitute salted butter?

  13. Dave says

    5 stars
    These are very well balanced. No one spice stands out above the others. I’d say if you like really snappy ginger snaps, go ahead and double the ginger to make them nice and spicy. The texture is perfect. Nice and chewy on the inside and the roll in sugar makes for a crunchy crust. Mine took about twice as long to cook, I think my oven runs a bit cool though.

  14. Christine Dunn says

    5 stars
    Delicious! Our new favorite cookie! I double the recipe each time I make these. Everyone loves these cookies! The recommendation of adding cardamom to the sugar roll was a great idea as well! I roll them and freeze the cookie dough balls for baking whenever we want more.

    • Melissa Williams says

      Yess, cookie on demand! Thanks for reporting back!

  15. Lisa Blackmore says

    5 stars
    No regrets here, these cookies are amazing. My oven runs a little hot so next time I’ll lower my temp but otherwise they were DELICIOUS. I will be bookmarking this recipe for sure.

    • Melissa Williams says

      Honored to be bookmarked ❤️ thanks for letting me know!

  16. Vicki says

    5 stars
    These were delicious and easy! I’m making a double batch for our local firehouse – they LOVE cookies!

    • Melissa Williams says

      That’s so sweet! Thanks for letting me know 🙂

  17. C Harres says

    5 stars
    Husband approved, better than his moms.

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