A warm, spiced aroma fills the air as these soft and chewy ginger snaps bake to perfection. With a crisp, sugar-coated exterior and a tender, molasses-infused center, these cookies strike the perfect balance between sweet and spicy. Every bite delivers a rich blend of cinnamon, ginger, and cloves, making them a cozy treat for chilly days or festive gatherings.

Unlike traditional crispy ginger snaps, this version keeps a soft texture while still offering that classic gingery kick. Whether enjoyed with a hot cup of tea, a glass of milk, or on their own, these cookies are a delightful indulgence that bring nostalgic comfort with every bite.

Why You’ll Love This Soft and Chewy Ginger Snaps Recipe

Perfect Texture: The best of both worlds—crisp on the edges, chewy in the center.
Deep, Warm Spices: A delicious mix of ginger, cinnamon, and cloves enhances every bite.
Simple Ingredients: Uses pantry staples to create a flavorful and aromatic treat.
Make-Ahead Friendly: Dough can be refrigerated or frozen for fresh cookies anytime.
Great for Gifting: These cookies hold their shape and flavor, making them ideal for holiday baking and cookie exchanges.

Preparation Phase & Tools to Use

Before diving into baking these soft and chewy ginger snaps, having the right tools on hand will make the process smoother and more enjoyable.

Mixing Bowls – Essential for combining dry and wet ingredients separately before mixing them together.
Electric Mixer (Hand or Stand Mixer) – Helps cream the butter and sugar together for a light, fluffy texture.
Measuring Cups & Spoons – Precision is key when working with spices and baking ingredients.
Whisk & Spatula – A whisk ensures even mixing of dry ingredients, while a spatula helps fold everything together.
Baking Sheets & Parchment Paper – Prevents cookies from sticking and ensures even baking.
Cookie Scoop (or Tablespoon Measure) – Keeps cookie sizes uniform for even baking.
Cooling Rack – Allows cookies to cool properly, keeping them soft in the center and slightly crisp around the edges.

Preparation Tips

Measure Ingredients Accurately: Baking is a science—too much flour or too little molasses can affect the texture. Use the spoon-and-level method for flour instead of scooping directly from the bag.
Room Temperature Butter & Eggs: Softened butter blends more easily with sugar, and room-temperature eggs mix evenly into the dough.
Chill the Dough (Optional but Recommended): For thicker, chewier cookies, refrigerate the dough for at least 30 minutes before baking. This helps control spread and enhances flavor.
Roll in Sugar for a Perfect Coating: Before baking, roll each dough ball in granulated sugar to achieve that signature crackled, sugary crust.
Even Spacing on the Baking Sheet: These cookies spread slightly, so leave about 2 inches between them to prevent overcrowding.

Ingredients for Soft and Chewy Ginger Snaps

To make these deliciously spiced cookies, you’ll need the following ingredients:

Dry Ingredients:

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

¾ cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg, room temperature
¼ cup molasses
1 teaspoon vanilla extract

These simple pantry staples come together to create a cookie that is full of warm spice, rich sweetness, and the perfect chewy texture.

Step 1: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices are evenly distributed throughout the dough. Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step helps create a soft texture and incorporates air into the dough.

Step 3: Add Wet Ingredients

Mix in the egg, followed by the molasses and vanilla extract. Beat until everything is well combined and smooth. The molasses will deepen the flavor and add moisture to the cookies.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as it can make the cookies dense instead of chewy.

Step 5: Chill the Dough (Optional but Recommended)

For thicker cookies, cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.

Step 6: Roll and Coat in Sugar

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then roll each one in granulated sugar to coat. This gives the cookies their signature crackled, sugary crust.

Step 7: Bake to Perfection

Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.

Step 8: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!

Notes

Chilling the Dough: While optional, chilling the dough helps enhance the flavors and gives the cookies a chewier texture. If you prefer slightly thinner cookies, you can skip this step.
Spice Adjustments: Feel free to adjust the level of spices to suit your taste. Add extra ginger for a spicier kick or reduce the cloves for a milder flavor.
Molasses Choice: Use dark molasses for a rich, deep flavor. Avoid blackstrap molasses, as it can be too bitter.
Sugar Coating: Rolling the dough balls in granulated sugar before baking adds a beautiful, crackly finish and extra sweetness. You can also use coarse sugar for more texture.

Watch Out for These Mistakes While Cooking

Overbaking: The cookies may look slightly underdone when removed from the oven, but they will continue to set as they cool. Overbaking will result in a crispy, rather than chewy, texture.
Skipping the Sugar Coating: This step gives the cookies their signature appearance and a slight crunch. Skipping it can change the final texture.
Using Cold Butter: Softened butter is key to properly creaming with sugar. Cold butter won’t blend well, affecting the dough’s consistency.
Not Measuring Flour Correctly: Too much flour can make the cookies dry and dense. Always use the spoon-and-level method rather than scooping directly from the bag.
Not Allowing Proper Cooling Time: Letting the cookies cool on the baking sheet for a few minutes before transferring them prevents them from breaking apart.

What to Serve With Soft and Chewy Ginger Snaps?

These spiced cookies are delicious on their own, but pairing them with the right beverage or side can elevate the experience.

8 Perfect Pairings

1. Hot Tea

A warm cup of chai, black tea, or herbal spiced tea enhances the ginger and cinnamon flavors in the cookies.

2. Coffee or Espresso

The deep flavors of ginger snaps complement a bold coffee or espresso, making for a cozy afternoon treat.

3. Cold Milk

Classic and simple—dunking a ginger snap into a glass of milk brings out its soft texture and sweetness.

4. Hot Cocoa

A rich, creamy cup of hot chocolate pairs beautifully with the warm spices in these cookies.

5. Vanilla Ice Cream

Create an easy dessert by serving these cookies with a scoop of vanilla or cinnamon ice cream.

6. Fruit and Cheese Platter

Ginger snaps go surprisingly well with a spread of mild cheeses (like Brie or cream cheese) and fresh fruits like pears and apples.

7. Pumpkin or Apple Butter

Spread a little pumpkin butter or apple butter on top of a cookie for a festive fall treat.

8. Whipped Cream or Yogurt Dip

Serve with lightly sweetened whipped cream or Greek yogurt for a creamy contrast to the spiced cookies.

Storage Instructions

To keep your soft and chewy ginger snaps fresh and delicious, follow these storage tips:

Room Temperature: Store cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to help maintain softness.
Refrigeration: While not necessary, you can refrigerate the cookies in an airtight container for up to two weeks. Allow them to come to room temperature before serving.
Freezing Baked Cookies: Place the cookies in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before eating.
Freezing Cookie Dough: Roll the dough into balls and freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

Estimated Nutrition (Per Cookie)

Calories: ~120
Carbohydrates: ~18g
Sugar: ~10g
Fat: ~5g
Protein: ~1g
Fiber: ~0.5g
Sodium: ~80mg

These values may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

1. Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture.

2. What type of molasses should I use?

Use dark or unsulfured molasses for the best flavor. Avoid blackstrap molasses, as it is too bitter and intense for these cookies.

3. How do I make the cookies even softer?

Slightly underbake them and let them cool on the baking sheet for a few minutes. Also, storing them in an airtight container with a slice of bread helps retain moisture.

4. Can I add mix-ins like chocolate chips or nuts?

Absolutely! Chocolate chips, white chocolate, or chopped pecans can add extra texture and flavor.

5. Why did my cookies turn out too hard?

Overbaking or using too much flour can make them crispy instead of chewy. Be sure to measure ingredients correctly and remove cookies from the oven when the edges are set but the centers are still soft.

6. Do I have to chill the dough?

Chilling is optional, but it helps prevent excessive spreading and enhances the flavors. If you want thicker cookies, refrigerate the dough for at least 30 minutes.

7. Can I double the recipe?

Yes! Simply double all ingredients and bake in batches. You can also freeze extra dough balls for fresh cookies anytime.

8. What’s the best way to refresh day-old cookies?

Warm them in the microwave for about 10 seconds, or pop them in a 300°F oven for a couple of minutes to restore their soft texture.

Conclusion

Soft and chewy ginger snaps are the perfect blend of warm spices, sweetness, and texture. Whether you bake them for the holidays, as a comforting treat, or just because you’re craving something cozy, they are sure to be a hit. With easy storage options and delicious serving ideas, these cookies are a must-try. So grab your mixing bowl, roll up your sleeves, and enjoy the comforting aroma of homemade ginger snaps!

Soft and Chewy Ginger Snaps

Author: Sally Thompson
Total Time: 53 minutes
Yield: 24 cookies 1x

Print Recipe

Description

These soft and chewy ginger snaps are the perfect combination of sweet and spicy, with a crisp sugar-coated exterior and a tender molasses-infused center. Made with warm spices like cinnamon, ginger, and cloves, these cookies are a cozy treat for any occasion. Serve them with tea, coffee, or a glass of milk for the ultimate comforting experience.

Instructions

Prepare the Dry Ingredients: In a medium mixing bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Mix in the egg, followed by the molasses and vanilla extract, until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Chill the Dough (Optional): For thicker cookies, refrigerate the dough for at least 30 minutes.
Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll and Coat in Sugar: Shape the dough into 1-inch balls and roll them in granulated sugar for a crackly finish.
Bake the Cookies: Place the dough balls on the baking sheet, leaving about 2 inches between each. Bake for 8-10 minutes, or until the edges are set but the centers are soft.
Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!

Prep Time: 15 minutes
Chill Time (Optional): 30 minutes
Cook Time: 8 minutes