Chewy Gingersnap Cookies

Chewy Gingersnap Cookies

Here is a simple, delicious Christmas cookie recipe to enjoy this Holiday season! These are great for any occasion- cozy nights in, cookie exchanges, dinner parties or just an afternoon of leisurely baking! Traditional gingersnap cookies are more crunchy, so try this soft-baked recipe out for size. Full of rich spices and topped off with sugar, these are full of flavor and sure to please. 


  • 8 tbsp unsalted butter
  • ½ cup brown sugar
  • 1 large egg
  • 1 ¾ cup all-purpose flour
  • ¼ cup molasses
  • 1 ½ tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ cup granulated sugar


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Mix the butter and brown sugar together until fluffy. Then, mix in egg, vanilla, and molasses until combined.
  3. In a separate bowl, mix the flour, baking soda, salt, and spices. Add to wet ingredients until combined. Chill the dough for at least 2 hours, or overnight.
  4. Once chilled, roll the dough into balls, about a 1.5 tbsp each. Then, roll the dough balls in the granulated sugar and place on a silicone lined baking sheet. Try flattening the dough balls before baking so they cook evenly. 
  5. Bake cookies for 8 to 9 minutes. Keep extra dough cold until ready to bake. For a crispier gingersnap, bake a few minutes longer. 
  6. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container for 3-5 days.

Happy Holidays! 

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