Chewy Ginger Snaps

Chewy Ginger Snaps recipe with cinnamon, molasses, and of course ginger. These cookies are addicting and perfect for fall.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Sara



  • 1 cup butter room temperature
  • ¾ cup white granulated sugar
  • ¾ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/3 cup molasses
  • 3 to 3-1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • ½ cup extra granulated white sugar for rolling dough in.



  1. Preheat oven to 350 F. Prepare a baking sheet with silicone baking mat or parchment paper.
  2. In a stand mixer or electric hand mixer, cream together butter, white sugar and brown sugar until fluffy, about 2 minutes.
  3. Add egg, vanilla, salt, and molasses and mix well.
  4. In a separate bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and clove. Add to creamed butter mixture a cup at a time until well incorporated.
  5. Scoop or roll into 1.5 inch balls (I just use a 1.5-inch cookie scoop) and roll in white sugar.
  6. Arrange on prepared baking sheet and bake at 350 for 8-10 minutes.

Recipe Notes

Makes about 3 dozen cookies. 

Store in airtight container for up to 3 days.