The Best Ever Chewy Gingersnaps

Total Time
Prep 10 mins
Cook 0 mins

These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a large bowl, combine sugar and oil.
  3. Beat in eggs.
  4. Stir in molasses.
  5. In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
  6. Gradually add dry ingredients to wet ingredients mixing well.
  7. Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
  8. Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
  9. Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
Most Helpful

Very nice. I used a heaping tablespoon of fresh grated ginger and it's juice, super nice. Next time I think I'll try creaming some butter with the sugar instead of the oil see if I can get a richer flavor and maintain the chewy deliciousness.

girlindirt June 20, 2008

The cookies came out just as described. They would almost fool you into thinking I could bake. Next time I plan to add vanilla for a richer fuller flavor and to use fresh ginger rather than ground.

LADELYKE July 02, 2011

I actually registered to this site just so I could rate this recipe. These cookies are AMAZING! I've never made ginger cookies before and they turned out exactly as I'd wanted them to. I didn't change a single thing in this recipe and I had my friends RAVING about the cookies! This one is definitely being saved as a favorite recipe of mine.

lil_rag_doll December 29, 2010