How to Make Chewy Gingersnap Cookies

Nothing says more about the best of what's going on in the world than a good cookie. I feel that way most when it comes to seasonal cookies. I like lemon cookies in the spring, but when winter comes around I can't resist a good gingersnap.

Gingersnaps are the perfect concentration of wintry goodness. They are warm and tasty with that nice peppery heat that smells and tastes like sugar and spice and everything nice.

Crispy or Chewy Gingersnaps

We're all familiar with the crispness of a gingersnap cookie. Most gingersnaps have a crispness to them that makes them crunch when you snap them. 

I bend the rules a little bit with my gingersnaps. These ones are chewy which gives them a nice extra layer of warmth.

There is something about a chewy cookie that just feels better. That might just be my opinion. I look forward to yours!

Cookies hold very special personal value for us because they carry so many memories and emotions.

Did you grow up with crunchy cookies or chewy? Should gingersnaps be chewy? Obviously, I say yes. Try my recipe and I'm sure that you'll agree!

Cream Butter and Eggs

One important tip when making these cookies is to use room temperature butter and eggs. The reason for this is to avoid flat cookies.

When you don't allow these ingredients to reach room temperature there is not enough air trapped in the mixture to give it rise. It will become dense and hard instead.

Follow my instructions carefully in order to achieve the best results. 

Do enjoy these fantastic chewy gingersnap cookies! It's a favourite recipe of mine and I'm sure it will make your holiday season even more merry and bright.

Gingersnaps Recipe: Chewy Sweet and Spicy Cookies

Makes approximately 4 dozen cookies


1 ½ cups unsalted butter at room temperature / 340g
1 cup brown sugar, packed / 200g soft brown sugar
1 cup granulated sugar, divided in half / 200g granulated sugar
½ cup molasses / 140g
2 large eggs at room temperature
4½ cups all-purpose flour / 520g
2 T. ground ginger / 2tbsp
2 t. baking soda / 2 tsp
2 t. ground cinnamon /2 tsp
1 t. ground cloves / 1 tsp
½ t. salt / ½ tsp


1. In a large bowl, cream the butter, brown sugar, and half of the granulated sugar with a hand-held mixer. 

2. Mix in the molasses, and then add the eggs and mix to combine.

3. In a separate large bowl, combine the flour, baking soda and spices.

4. Add the dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour. 

5. While the dough is chilling, pre-heat the oven to 375°F / 190°C. And line two large rimmed baking sheets with parchment paper or a baking mat and set aside. 

6. Remove the dough from the fridge and form into 1-inch balls. Roll balls of dough in the remaining granulated sugar until well coated.

7. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball as they will spread.

8. Place in the pre-heated oven and bake for 8 - 11 minutes or until the cookies are nicely browned and cooked through. 

9. Remove the cookies from the oven and cool on a wire rack before serving. Enjoy! 

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