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Crisp and Chewy Ginger Snap Cookies

Crisp and Chewy Ginger Snap Cookies are perfect for your holiday plate! Crispy and chewy all at once. They're hard to resist!
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Author Adapted from Momma Gardner


  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter room temperature
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Extra sugar for dusting


  1. Preheat oven to 360 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
  2. In a large bowl, beat together sugar and butter until pale and fluffy, about 1 minute. Add egg and molasses; mix until well combined. Scrap sides of bowl as needed.
  3. In a medium mixing bowl, combine flour, baking soda, cinnamon, and ginger.
  4. Add flour mixture to butter mixture in two additions, mixing until just combined after each addition. Dough will be slightly wetter than your usual cookie dough.
  5. Place about 1/3 cup sugar in a small bowl.
  6. Using a small cookie scoop, portion dough onto the baking sheet, about 2 inches apart. Pick up one scoop of dough, and roll it into a ball using your hands. Roll the dough ball in sugar until completely coated. Place back on baking sheet. Gently press the top of the dough with a fork to flatten it slightly. Repeat with remaining dough.
  7. Bake for 10 to 12 minutes. Dough will spread! Remove from oven and cool for 2 minutes of the pan. Transfer cookies to a wire rack to cool completely. "Dip in boozy laced eggnog by the tree and chow down." Store in an airtight container for up to 1 week...if they last that long.

Recipe Notes

The original "Soft Ginger Snap Cookie" recipe calls for only 1 cup of sugar in the dough and the other 1/2 cup sugar is used for rolling the cookie dough. Softer cookies should be baked for 10 to 11 mins, and crispier cookies for a nother minute or two at most.