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Chewy Gingersnap Cookies stacked on a plate
5 from 1 vote


These Chewy Gingersnap Cookies are perfect if you’re in the mood for a soft and chewy cookie that has crispy edges and a nice warmth from ginger and cinnamon!
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  • 1 cup salted butter softened 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda


  • Beat butter and sugar together in the bowl of a standing mixer or using a hand mixer.
  • Add eggs and vanilla and beat to combine.
  • Beat in molasses.
  • In a separate bowl, sift together flour, ginger, salt, cinnamon, and baking soda.
  • Mix dry ingredients into butter/sugar mixture until combined.
  • Cover dough with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
  • Preheat oven to 350 degrees Fahrenheit.
  • Scoop sections of dough and roll into balls. Roll the balls in granulated sugar and space at least 2 inches apart on cookie sheet.
  • Bake for 12 minutes until cookies are spread evenly, a crackle has formed in the top, and the cookies are beginning to brown around the bottom edges.
  • Remove from oven. Allow to cool for several minutes and then transfer to cooling rack to cool.

Nutrition Information:

Calories: 129kcal (6%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 27mg (9%)Sodium: 198mg (8%)Potassium: 102mg (3%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 194IU (4%)Calcium: 17mg (2%)Iron: 1mg (6%)