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A batch of fresh, chewy ginger snaps, ready to enjoy.

Chewy Ginger Snaps Recipe

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Nothing says holiday like fantastically chewy ginger snaps. Besides, what else are you going to do with that molasses in your pantry?
Course desserts
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Servings 30 cookies
Calories 79
Author Cheryl Najafi


  • 3/4 cup brown sugar firmly packed
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 1/2 Tbsp molasses
  • 1 small egg
  • 1 1/3 cups all-purpose flour
  • 1/4 cup granulated sugar


  • Combine brown sugar, baking soda, cinnamon, ginger, cloves, salt, butter, molasses and egg in a mixing bowl. Mix on low speed until just moistened. Increase speed to medium, beat for 1–2 minutes then slowly add flour until well blended. Cover and chill in fridge 1 hour.
  • After dough has chilled an hour, preheat oven to 350 degrees.
  • Roll dough into 2" balls then roll balls in granulated sugar. Place cookie balls on cookie sheet lined with parchment paper and press down top slightly.
  • Bake 10-12 minutes and let cool before serving. Enjoy!


It's not Christmas if your kitchen isn't fragrant with ginger, nutmeg and molasses!


Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 8g