This post may contain affiliate links. See my privacy policy for details.

This Chewy Gingersnap recipe will be your new favourite, I promise! I love a chewy cookie over a crispy one any day, and of course these are best enjoyed with a glass of milk. These are a lightly spicy but oh so chewy delight!  Chewy Gingersnap CookiesThese cookies have a wonderful spicy taste and remind me of Christmas approaching and baking goodies for the family gatherings. These are always a favourite cookie packed with flavour that is a great addition to a cookie platter.

Chewy Gingersnap CookiesWhat spices are in Gingersnap Cookies?

Usually Gingersnap Cookies are a mix of cinnamon, ginger, cloves, molasses and sometimes nutmeg.

What is the difference between molasses cookies and gingersnap cookies?

Molasses cookies and gingersnap cookies usually have the same amount of molasses in them but the spices in the gingersnap cookies are different making it a spicier cookie.

Chewy Gingersnap Cookies

These Chewy Gingersnap Cookies are an all time favourite cookie of mine. They are also a favourite because they are also so easy and quick to make. When you have lots of Christmas baking and preparing, these are a snap to make!



Pin the picture below to your Baking Board and remember to


Chewy gingersnap # Gingersnap # Cookie

Chewy Gingersnap Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
25 mins

A  soft, lightly spicy, chewy gingersnap cookie that is easy to whip up.

Course: Dessert
Keyword: Chewy Gingersnap Cookies
Servings: 60 Cookies
Author: Karami Urbanoski
  • 4 cups flour
  • 2 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 3/4 cup butter room temperature
  • 2 +1/2 cups granulated sugar separate 1/2 cup
  • 3 eggs
  • 1/2 cup molasses
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.

  2. In  separate bowl mix the flour, baking soda, ginger, cinnamon and cloves - Set aside.

  3. In a stand mixer with paddle attachment beat the butter and 2 cups sugar on medium until fluffy, scrape the sides as needed.

  4. Add the eggs one at a time to the butter mixture beating on high until well mixed after each one.

  5. While mixer is going add the molasses and vanilla. Continue to beat until a light colour.

  6. Mix in the flour mixture until well combined.

  7. Line large baking pan with parchment paper.

  8. Take the 1/2 cup of sugar and put in a separate bowl.

  9. Take about a teaspoon size of batter and roll into a small ball.

  10. Roll the ball in the sugar to coat.

  11. Place on the parchment paper spaced at least 2 inches apart. - Do Not Flatten.

  12. Bake for 9 minutes, remove and cool on a rack.

  13. To keep cookies chewy, put in a closed container once they are cooled.



Welcome to The Kitchen Magpie Farm! I'm Karami Urbanoski and I head up the care of all the animals out on the family farm in rural Alberta. I'm so glad to have you here and I hope you have fun reading about all my homesteading adventures!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.