Chewy Old Fashioned Ginger Snap Cookies

Old fashioned ginger snap cookies are chewy on the inside and slightly crisp on the outside, with a nice level of spice. Perfect for a holiday cookie exchange!

I love the flavors of molasses and ginger around the holidays. But because things can get a bit hectic this time of year, I also want cookies that are simple to make.

This old fashioned ginger snap cookie recipe is super easy and comes together very quickly. Or you can refrigerate or freeze the dough and bake at a later date.

The result is a rich and spicy cookie that is chewy on the inside and slightly crisp on the outside with the flavor of warm spices and molasses. Add them to your holiday cookie platter, along with cardamom shortbread cookies, chocolate chip coconut macaroons, and old fashioned peanut butter balls.

Jump to:

• ⭐️ Why These Ginger Snaps are the Best
• 🥚 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How To Make Ginger Snaps
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍪 More Holiday Cookie Recipes
• Chewy Old Fashioned Ginger Snap Cookies Recipe

⭐️ Why These Ginger Snaps are the Best

• Easy enough for beginners, using simple ingredients
• Beautiful and festive for the holidays
• Ginger snap recipe with a chewy interior and crispy exterior
• Just the right amount of spice
• Homemade gingers snaps pair perfectly with coffee or tea
• Make ahead instructions provided

🥚 Ingredient Notes

• Ground ginger, cinnamon, and cloves - These cookies have a nice level of spice. Feel free to adjust to your liking.
• Brown sugar - Makes our gingersnap cookies chewy and adds notes of molasses. You can use either light or dark brown sugar in this recipe, but dark brown sugar contains more molasses, so you will get a deeper flavor with it.
• Molasses - Adds moisture and rich flavor.

📝 Variations & Substitutions

• Orange zest. If you want to add another level of flavor, add a tablespoon of orange zest or candied citron. It will be a nice complement to the spiciness, and even more festive!
• Extra spicy. Amp up the spice by adding freshly grated ginger (1 teaspoon) or candied ginger (2 Tablespoons). For more ginger recipes, try banana gingerbread muffins and roasted butternut squash carrot ginger soup.
• Whole-wheat flour. Substitute up to ½ cup of whole-wheat flour for a nuttier taste and healthier cookie.
• Make dairy-free: Substitute vegan/plant-based butter.
• Make vegan: Use a flax egg and vegan butter.
• Make gluten-free: Substitute an equal amount of gluten-free all-purpose flour.

🥄 How To Make Ginger Snaps

Whisk together dry ingredients: In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, salt, and spices. Whisk in brown sugar.

Melt butter and add wet ingredients: In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.

Stir in remaining flour: With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.

Chill dough: Chill your dough, covered, until firm, at least 1 hour, and up to 2 days. Preheat oven to 350°F.  Line baking sheets with parchment paper.

Form into balls: Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.

Bake: Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.

*(Optional step): Dip completely cooled cookies into tempered chocolate (see Recipe Notes) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

👩🏼‍🍳 Expert Tips

• Make ahead: Your cookie dough can be refrigerated up to 2 days in advance or stored in the freezer to be baked at a later date.
• Don't skip the step of chilling the dough. This allows the cookie dough to set up, and will prevent the cookies from flattening out when baked.
• Use unsulphured molasses for these cookies, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.
• How to store: Store gingersnap cookies in an air-tight container at room temperature for up to 5 days.
• Serve with a steaming mug of creamy oat milk hot chocolate.
• How to freeze: Place cookies in a freezer-safe bag and store in the freezer for up to 2 months. You can also freeze your portioned-out cookie dough and bake at a later date straight from the freezer.
• Use a room temperature egg. This will prevent your egg from cooking when you combine it with the warm melted butter.
• One of the easiest ways to temper chocolate is by using the microwave: Add chocolate chips (or chopped chocolate) to a microwave-safe bowl and melt for 1 minute. Remove from microwave and stir thoroughly. Return chocolate to microwave and melt for another minute. Remove and stir. Continue this process until chocolate is completely melted.

💬 Frequently Asked Questions

🍪 More Holiday Cookie Recipes

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