Soft + Chewy Gingersnaps


It’s Day 2 of Cookie Week here on Dessert For Two, and we’re re-visiting an old favorite.  I shared this recipe a few years ago, but I think it bears repeating.

These are the ginger cookies that dreams are made of:  soft and chewy with just enough crystalline crunch from the sugar coating.  These cookies say ‘Christmas’ to me more than any other cookie.

They’re made with shortening to ensure they have that perfect chewiness.  They’re full of molasses, ground ginger and cinnamon.  If you eat these cookies with a cup of chai tea, you’ll be in heaven.  Trust me.

5.0 from 2 reviews
Chewy Gingersnaps
  • ¼ cup + 2 tablespoons shortening
  • ½ cup sugar (plus extra for rolling)
  • 1 large egg white
  • 2 tablespoons molasses (not blackstrap)
  • 1 cup flour
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  1. Preheat the oven to 350°.
  2. Have ready a shallow bowl filled with sugar for rolling cookies in.
  3. In a medium bowl, beat together the shortening and sugar until light and fluffy, about 2 minutes.
  4. Add the egg white and molasses and mix well.
  5. Dump the remaining ingredients on top and beat until just combined.
  6. Take large tablespoon-size chunks of dough and roll into 1” balls. You should get 12-13 cookies. Roll each cookie in sugar. Bake on an ungreased cookie sheet for about 12 minutes.
  7. Let cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely. The cookies will be very soft, but they will firm up as they cool.




  1. Christina M says

    Oh my! Soft and Chewy Gingersnaps are my 2nd favorite cookie EVER!! (My first favorite being what you posted just before this haha – love mexican wedding cakes!) And I love getting just one batch from the recipe so I don’t feel so guilty about….eatiing them ALL :) Thanks for a great recipe!!

  2. says

    Lovely photograph of a delicious cookie. I make chewy ginger cookies every Christmas but I love them so much I often make them throughout the year too.

  3. says

    Thank you for this recipe. I used brown sugar and substituted the molasses with honey. Baked for only 9 minutes. Turned out to be my favorite cookie so far! Smells like Christmas in my house :)

  4. Julie says

    These are the best gingersnaps I have ever had. I’ve made them 3 times now and they keep getting better with every batch! I found that using parchment paper on my cookie sheet and baking for about 9-10 minutes instead of 12 works best for me.

    My mom can’t get enough of these either. Thanks so much for sharing such a great recipe!

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