Chewy Gingersnap Cookies
Prep time
Cook time
Total time
A delicious Christmastime cookie. These Chewy Gingersnaps are soft, chewy and perfectly spiced. A cookie recipe you will use again and again.
Recipe type: Cookies
Serves: 40
  • 1 cup brown sugar
  • 1 cup butter, softened
  • ¼ cup molasses
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 2½ cups + 2 Tbsp flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ⅓ cup granulated sugar for rolling
  1. Preheat oven to 350 degrees. Prepare cookie sheets with cooking spray or line them with parchment paper or silpats and set aside.
  2. In your stand mixer or with a hand mixer, cream together the brown sugar, butter, and molasses for approximately 1-2 minutes.
  3. Add egg, egg yolk, and vanilla. Mix until well combined.
  4. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Mix until flour and spices are completely incorporated.
  5. Scoop a ball out with a 1½ or 2 Tbsp cookie scoop and roll the dough ball in the granulated sugar. Place the sugary ball of dough on the prepared baking sheet. Repeat, making sure to keep the balls of dough two inches apart.
  6. Bake at 350 degrees for 10-12 minutes. In my oven, 11 minutes was perfect. The edges will just be starting to brown. Let cookies sit on the cookie sheet for 1-2 minutes to let them set. Remove cookies from cookie sheet and place on a cooling rack.
Recipe by Real Life Dinner at