Chewy Ginger Snaps (with baking video)

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The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses, and lots of spices. Yummy winter cookies.

Chewy Ginger Snaps with tons of spice and flavor - a great winter cookie recipe.

These cookies are some that I grew up eating. My mom always called them “molasses cookies” – but to me they taste exactly like a ginger snap. But instead of being a hard, crunchy cookie, they are soft and chewy.

Enjoy these with a mug of coffee or hot chocolate for the kids!

To Make the Chewy Ginger Snaps you will need:

  • butter
  • vegetable shortening
  • brown sugar
  • egg
  • molasses
  • salt
  • baking soda
  • cinnamon
  • ginger
  • allspice
  • nutmeg
  • all-purpose flour
  • granulated sugar
  • small dish
  • mixer and mixing bowls
  • baking sheet
  • parchment paper
  • cooling rack
Constance with chewy ginger snap cookies

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Watch me make this recipe in the video below:

In a mixing bowl, combine the flour, salt, baking powder and spices. Stir them together. Set this aside for now.

dry ingredients in a green bowl

In your mixing bowl, beat the butter and shortening until smooth and fluffy.

Mix in the egg, brown sugar and molasses. Beat until creamy.

Add in the dry ingredients. Mix well. This will be a very thick cookie dough.

Cover and refrigerate the dough for 1-2 hours.

Preheat your oven to 350 degrees.

Place the granulated sugar in a small bowl.

Using a cookie scoop or spoon, measure out a small portion of dough, and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.

Roll the dough ball in the sugar to coat.

cookie dough ball in a dish of sugar

Place the ball on a cookie sheet that is lined with parchment paper.

Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.

Bake for 10 minutes.

Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.

chewy ginger snap cooling on parchment paper

NOTE: Watch the video (Coming tomorrow!) to see how I do this with the parchment paper, baking stone and racks. It’s how I bake ALL cookies, with no time wasted between pans.

Repeat with all of the dough.

Store the cookies in airtight container.

Enjoy!

Chewy Ginger Snaps with tons of spice and flavor - a great winter cookie recipe.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Chewy Ginger Snaps

Constance Smith – A Good Life Farm
The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses, and lots of spices. Yummy winter cookies.
5 from 15 votes
Prep Time 2 hrs 20 mins
Cook Time 30 mins
Total Time 2 hrs 50 mins
Course Cookies and Bars, Sweets, Treats & Desserts
Cuisine American
Servings 42
Calories 100 kcal

Ingredients
  

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar, for coating

Instructions
 

  • In a mixing bowl, combine the flour, salt, baking powder and spices. Stir them together. Set this aside for now.
  • In your mixing bowl, beat the butter and shortening until smooth and fluffy.
  • Mix in the egg, brown sugar and molasses. Beat until creamy.
  • Add in the dry ingredients. Mix well. This will be a very thick cookie dough.
  • Cover and refrigerate the dough for 1-2 hours.
  • Preheat your oven to 350 degrees.
  • Place the granulated sugar in a small bowl.
  • Using a cookie scoop or spoon, measure out a small portion of dough, and roll it into a ball with your hands. The ball should be about the size of a ping-pong ball.
  • Roll the dough ball in the sugar to coat.
  • Place the ball on a cookie sheet that is lined with parchment paper.
  • Repeat this process with the rest of the dough, baking about 12 cookies at a time on a standard cookie sheet.
  • Bake for 10 minutes.
  • Allow the cookies to cool for a few minutes, then place them on a rack to cool completely.
  • NOTE: Watch the video to see how I do this with the parchment paper, baking stone and racks. It's how I bake ALL cookies, with no time wasted between pans.
  • Repeat with all of the dough.
  • Store the cookies in airtight container.
  • Enjoy!

Video

Nutrition

Serving: 1cookieSodium: 113mgCalcium: 16mgVitamin C: 1mgVitamin A: 74IUSugar: 10gFiber: 1gPotassium: 77mgCholesterol: 10mgCalories: 100kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 4gProtein: 1gCarbohydrates: 16gIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

This recipe was originally posted in 2010, and updated in 2021.

11 thoughts on “Chewy Ginger Snaps (with baking video)”

  1. Oh my gosh! Just made these! So wonderful! I bake every year for my husband’s client’s and try to change things up. These cookies will no doubt be a favorite. So very good. Thank you!

    Reply
  2. We call them Quiet Cookies because we could sneak them without anyone hearing them crunch while we ate them. Your recipe is exactly the same as my great grandmothers!

    Reply

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