The Best Ever Chewy Gingersnaps

READY IN: 10mins
Recipe by Gingersnapp

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!

Top Review by girlindirt

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.

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.

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