Soft and Chewy Gingersnaps

Soft and Chewy gingersnaps

These gingersnap cookies are delicious.  Slightly crunchy on the outside; soft and chewy on the inside with just the right amount of spices and molasses.  I think this is the most perfect gingersnap recipe I have ever found. 

I got this recipe from my cousin, who always called them Oahu Gingersnaps.  I am so glad she shared with me, because before she introduced me to these tasty little ginger cookies, I was not a fan of gingersnaps - you know, the kind that actually snap.  I felt that any cookie that did not involve chocolate or peanut butter was simply not worth it.  (Well, except for the occasional frosted soft sugar cookie.)

These cookies are a perfect Christmas cookie, but they are just as good in April as they are in December, I promise!

A few quick tips before we get to the recipe:

The dough for these cookies needs to be chilled before baking.  You can cover and chill for at least 1 hour, or you can speed the process up a bit by scooping the dough out on to a parchment lined baking sheet and chilling for about 15 minutes.

Then, after they have had their quick chill you can roll them into balls, roll them in sugar and place them on a parchment lined cookie sheet leaving room for them to spread out while baking.  I always use parchment paper when baking cookies and this is my very favorite.  It is unbleached and precut and makes my life in the kitchen a little easier.  love this stuff!
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I'll be honest, I don't always roll them in sugar after rolling them into balls, and they still turn out just fine.  So, the rolling the cookies in sugar step is completely optional. ;)

soft and chewy oahu gingersnaps

Store the cookies in an airtight container. They will be good for a few days.  They also freeze beautifully if you need to store them a little longer.

Yield: 36
Author: Domestic Daybook - Tonia
Soft and Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies

These gingersnaps are soft and chewy with just the right amount of spices and molasses.
Prep time: 15 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 25 M


  • 3/4 cup butter (I use salted)
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg beaten
  • 1 tsp. ginger
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 tsp. baking soda
  • 2 cups flour


  1. Preheat oven to 350 degrees.  Cream together the butter and sugar for at least 2-3 minutes.  Add the molasses, egg, ginger, cloves, cinnamon, and salt.  Cream until light and fluffy.  Add the baking soda and stir well.  Add the flour and mix until well incorporated.   Cover and chill the dough for at least 1 hour.  Roll into balls and then roll them in sugar.  Place on ungreased, or parchment lined baking sheet and bake for 9-10 minutes.
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soft and chewy gingersnap cookies