Soft and Chewy Ginger Snap Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 24
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter or margarine, room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 2 additional tablespoons white sugar, set aside
  1. Preheat oven to 375
  2. Cream together the butter and sugar until light and fluffy. Then add the egg and beat until lighter and fluffier. (you are finished with the mixer at this point)
  3. With a rubber spatula, stir in the water and molasses
  4. Sift together the dry ingredients: flour, ginger, baking soda, cinnamon, ground cloves and sal
  5. Fold in the dry ingredients to the wet ingredients, making sure not to over mix
  6. Freeze or refrigerate the finished cookie dough for at least 15 minutes so the dough is easier to manage. I found it easier to roll the balls if it was slightly firm. When I wasn’t working with the dough I put it back in the freezer so it wouldn’t get soft again.
  7. With a tablespoon, scoop cookie dough and roll into a ball in the palm of your hands. Dip the dough ball in the additional sugar, making sure it’s fully covered. Then gently press the dough ball in your palms to make a small disk (this is how you ensure perfectly circular cookies without using a cookie cutter). An ice cream scoop may also be used instead of a tablespoon if bigger cookies are desired, but I personally think the tablespoon made the perfect size.
  8. Bake for 9-10 minutes
Recipe by A Sue Chef at