Chewy Gingersnap Cookies Recipe You’ll Want to Bake All Season Long

There’s something magical about the smell of warm spices wafting through the kitchen on a chilly day. Cinnamon, ginger, cloves—it’s like instant comfort in cookie form. And if you ask me, nothing captures that cozy feeling quite like a batch of chewy gingersnap cookies fresh from the oven.

These cookies are a perfect balance of sweet, spiced, and chewy goodness. They’ve got those warm holiday flavors we all crave, plus that signature sugar-crusted crackle on top that makes gingersnaps so irresistible. Honestly, they’re the kind of cookie that disappears from the cooling rack before they’ve even had a chance to fully cool (yes, I’m speaking from experience here).

Whether you’re baking them up for the holidays, prepping a cookie platter for a party, or just wanting something cozy to pair with your afternoon cup of tea or coffee, this recipe is one you’ll want to keep on repeat.

Why You’ll Love These Chewy Gingersnap Cookies

• Perfectly spiced – The blend of ginger, cinnamon, and cloves gives these cookies their classic gingersnap flavor.

• Soft and chewy – Unlike crunchy gingersnaps, this version bakes up moist and chewy, with just the right amount of bite.

• Easy to make – The ingredients are pantry staples, and the steps are simple. A little chill time is all you need for bakery-level cookies.

• Crowd-pleasing – This recipe makes about four dozen cookies, so you’ll have plenty to share (or stash away for yourself—I won’t judge).

How To Make These Chewy Gingersnap Cookies

That spice trio (ginger, cinnamon, and cloves) is what really gives these cookies their kick, while the molasses keeps them soft and chewy.

Instructions to Make Chewy Gingersnap Cookies

Step 1: Cream the butter, shortening, and sugars

In a large mixing bowl, cream together the butter, shortening, brown sugar, and ½ cup of the granulated sugar until light and fluffy. This step builds the foundation for that perfect chewy texture.

Step 2: Add molasses and eggs

Mix in the molasses until well incorporated. Then beat in the eggs one at a time. Your dough should be smooth and a little sticky by now.

Step 3: Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Slowly add the dry mixture into the wet ingredients, mixing until everything is thoroughly combined. Don’t over-mix—just enough for the flour to disappear into the dough.

Step 4: Chill the dough

Transfer the dough to the refrigerator and chill for at least one hour. Chilling helps the flavors develop and keeps the cookies from spreading too much in the oven.

Step 5: Preheat oven and prep baking sheets

While the dough chills, preheat your oven to 375°F and line two baking sheets with parchment paper or a Silpat® mat.

Step 6: Roll into balls and coat in sugar

Once chilled, scoop out about a tablespoon of dough and roll it into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated. This gives the cookies that classic sparkly, crackled top.

Step 7: Bake to perfection

Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them (they will spread a bit). Bake for 8–11 minutes, or until the cookies are lightly browned around the edges and set in the center.

Step 8: Cool and enjoy

Remove from the oven and let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Once cooled (if you can wait that long), enjoy with a glass of milk, a cup of tea, or straight from the rack.

Tips for the Best Gingersnap Cookies

• Don’t skip the chill time – It might be tempting, but chilling is what keeps these cookies chewy and thick.

• Spice it up (or down) – If you like a stronger ginger kick, you can add a bit more. If you prefer them milder, reduce the cloves.

• Storage – These cookies store beautifully in an airtight container for up to a week. You can also freeze the dough balls and bake them off whenever you need a fresh batch.

There’s just something special about homemade gingersnap cookies. They’re cozy, nostalgic, and incredibly satisfying to eat. This recipe strikes that perfect balance between spice and sweetness, crunch and chew.

Make them once, and I guarantee they’ll become part of your baking rotation—especially around the holidays when warm, spiced cookies are basically a requirement. Whether you’re gifting them, serving them up at a cookie exchange, or simply treating yourself, these chewy gingersnaps are pure cookie joy.

So go ahead, preheat that oven and get baking—your kitchen (and your taste buds) will thank you!