‘Chewy’ Ginger Snaps

‘Chewy’ Ginger Snaps 4.30/5 (10 votes)

Ginger Snaps are traditionally supposed to be crisp as their name implies – ‘snap’. These on the other hand are soft and chewy. And also incredibly easy to make. No chilling the dough, cutting, or rolling into fancy shapes. Just scoop, drop, and sprinkle with sugar. Done!

‘Chewy’ Ginger Snaps



  • 1 1/2 cups butter, at room temperature
  • 2 cups sugar
  • 2 large egg
  • 1 cup molasses
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger


  1. Preheat oven to 350.
  2. In a large bowl, cream butter and sugar together using a hand mixer. Add eggs, molasses, and vanilla and continue to mix.
  3. Add dry ingredients. Mix until dough is combined, is easy to handle, and not sticky. Add a little more flour if necessary but don’t make it too dry.
  4. Shape dough into one inch balls and roll in white sugar. Or, if you are lazy like me, use a scooper with a press release. Scoop balls of dough, release them onto the cookie sheet, and sprinkle with sugar. The cookies turned out just as well and it took half the time.
  5. Bake on an ungreased cookie sheet for about 10 minutes. Let cookies rest for a couple of minutes until they are set enough to transfer to a wire rack.

Nutritional Information

Serving Size 25g Calories 99 Fat 4 Sat Fat 2 Sodium 133 Carbs 15 Sugars 8 Fiber 0 Protein 1.


GLUTEN MODIFICATIONS: Use a gluten free all-purpose flour blend.

1 Comment

  1. Momof7mofos says:

    These are THE best cookies EVER!

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