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Soft and chewy gingersnap recipe

The countdown has begun! We are less than a week away from Christmas! As an extra bit of the Farmhouse holiday series , we decided to do a cookie exchange post and give you some holiday baking ideas! Mine is a soft and chewy gingersnap recipe. It’s one of my favorite cookies! It’s taken me years to find one I like, because I love the flavor, but I don’t like the hard kind, more like ginger with out the snap part. When I was a teenager, I went to a picnic where someone had baked  a plate of them. They were sweet, and gingery, and soft and CHEWY. I was hooked, they were like cookie crack. I think I ate the entire plate until I was almost sick. There is something about chewy that just gets me. I have had a hard time finding a similar recipe for a really long time, and I have finally come up with one that’s pretty close.

Soft and chewy gingersnap recipe for yummy gingersnap cookies!!!

I just know Santa will love these. He might even take a few extra home for his elves!

Preheat oven to 350 degrees

You’ll need:

1 cup butter,softened

1 cup white granulated sugar

(1/2 cup extra sugar for rolling dough balls)

1/4 cup molasses

1 large egg

2 1/4 cups all purpose white flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp cloves

3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

soft and chewy gingersnap recipe

Cream sugar, and butter. Add in egg and molasses until fully mixed.

In a separate bowl, combine the flour,spices,baking soda, and salt.  Add in wet ingredients and stir until dough is fully mixed.

Make dough balls the size of  golf balls and roll in extra white sugar. Space about 1 1/2 to 2 inches apart on ungreased baking sheet. Bake approx. 10-12 minutes, until puffed and light brown.

Don’t over-bake or they won’t be chewy!!!

Remove and let cook on cookie racks.

Makes about 20 cookies.

Soft and chewy gingersnap cookies! hard to stop eating them!

I have a hard time not eating them continually. I ate about 5 right away, still warm form the oven. And they made the kitchen smell so cozy! I think the trick is to not over baking. I want to play with making a version with some whole wheat flour like I have for these Chocolate chip cookies.

I’ve gotten mixed results on those. They use coconut oil, so some people love them and some don’t, but they are a great butter-free option for some one with dairy allergies.

Make sure you stop by and see what yummy baking is going on at these other bloggers homes!

Craftberry Bush | Ella Claire | My Sweet Savannah

Kindred Vintage | French Country Cottage | Jennifer Rizzo


  1. Just made these and they were delicious – very gingerbread like, very christmassy! They came out flatter and spread a bit but still good.

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