Soft and Chewy Ginger Snaps

4.70 from 351 votes

Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!

Prep Time 10

Cook Time 10

Chill time 1

Total Time 1 20

Servings cookies

In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
1 cup granulated white sugar, 3/4 cup unsalted butter, 1/4 cup molasses, 1 large egg
Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
2 ½ cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon kosher salt
Cover with plastic wrap and chill in the refrigerator for at least an hour.
granulated white sugar
Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats. Set aside.
Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
Use a medium cookie scoop (#60; 2 tsp) to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
Enjoy!

I generally use a #40 cookie scoop (approx. 1.5 Tbsp) to make 1" dough balls.
12/21/25 - After feedback, I increased the flour to 2 1/2 cups flour (300g). The recipe originally called for 2 1/4 cup (270g). I personally like a flatter cookie but 300g will lead to a thicker cookie.
Store leftovers covered at room temperature for up to a week.
To freeze before baking - scoop dough balls, roll in sugar, and then freeze flash freeze on a baking sheet. Once frozen solid, move to a freezer bag or container for up to 3 months. Bake from frozen adding a minute to the bake time.
To freeze after baking - lay cookies in a freezer bag with parchment between layers for up to a two months. When you’re ready to eat them, just put however many on the counter at room temp a few hours before you need them.