Soft & Chewy Ginger Snap Cookie Recipe (2024)

If you are looking for a ginger snap cookie recipe that is soft, thick and chewy, you have found it! This recipe makes some of the most loved ginger snaps around. They are the perfect Christmas cookie!

I really like cookies. Probably more than the average person. I have to admit that my favorite is chocolate chip, and when I started on my mission to figure how how to make the best, most delicious, and most importantly thick, soft and chewy cookie, I didn’t know it would end up with millions of people reading and sharing the recipe (see my thickchocolate chip cookie recipe here or all of my below.)

Ever since then I have friends, family, and readers all request other variations of these thick and chewy cookies and today is finally the day to share my ginger snap recipe with you! I had to enlist the help of several self proclaimed ginger snap experts in the process of getting these just right. Since this isn’t my personal favorite, I wanted to make sure that they were the best, not my my standards but by someone who really, really loves ginger snap cookies.

Well, the result is, and I quote, “I need the recipe NOW! I can not wait for you to post it on your blog!” After a few other ginger snap loving friends tasted it, it was met with so many comments of how soft and perfect the texture was. What makes them unique is not only that this is a really soft ginger snap recipe, but also that the end result is a really thick and chewy cookie. Sometimes it can be really hard to get a cookie to hold it’s shape nad yield a really nice thick cookie. This one will not disappoint in that department!

With Christmas approaching and ginger snaps being one of the favorites of the Christmas season I thought I better pass this one on so that you could try this delicious cookie recipe too!

Thick, Soft & Chewy Ginger Snap Cookie Recipe

First gather your ingredients:

• 3 cups flour
• 2 Tbsp ground ginger
• 2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup brown sugar
• 1/4 cup molasses
• 2 eggs

First, preheat you oven to 350˚F.

Then, in a medium bowl mix the flour, ginger, baking soda, cinnamon, nutmeg, and salt until combined.

In a large mixing bowl, or the bowl of your stand mixer, cream the softened butter and shortening, then add the brown sugar and molasses and beat until light and fluffy. Add in the eggs and stir to combine.

I often get asked if you have to include the shortening, or if you can use all butter. The shortening is used to help the cookies keep their thickness. Since the melting point of shortening is higher than that of butter, it will help them to keep their shape instead of spreading quickly while baking. You can substitute all butter, but the end result will not be the same

Then, add the dry ingredients into the wet ingredients in thirds, stirring well to combine in between each addition. Dough should hold together well, but still be soft. If you have made some of my other thick and chewy cookie recipes, then you will notice that this dough is much softer and not nearly as stiff as those.

Use a 1/4 cup measure to scoop the dough, then form into a ball, place cookies on baking sheet and do not flatten. Bake on middle rack for 10-12 minutes or until the edges are just crisp and the middle is set. Remove them from the oven and let them sit on the sheet for 2 minutes. Then move them to a wire cooling rack to cool completely.

You can eat them warm for a real treat, or let them cool and store them. If you are saving them for more than one day, my recommendation is to keep them in the freezer in an airtight container. You can pull them out and either let them thaw on the counter, or pop it in the microwave for just a few seconds and nothing tastes closer to out of the oven fresh! You can also freeze the dough once it is rolled into balls and then pop them out 1-2 at a time to bake warm thick, soft, chewy ginger snaps on demand. YUM!

This makes about 18-20 large cookies. If you want to make smaller cookies you can divide the balls in half (2 Tbsp each) and reduce the baking time to 8-10 minutes to make 36-40 cookies. The cookies will be proportionally not as thick, but will still be very soft and chewy!

The number one thing to make sure of is that you do not over bake the cookies. Since they are a darker brown by nature, it will be harder to tell their doneness. I look to make sure the middle is just set. Usually you can see that it is no longer shiny. Take the cookies out and allow them to cool. As they cool the cookie will continue to cook and be absolutely perfect for eating.

I really hope you love these cookies as much as my friends and family! They are a classic remade with my favorite cookie characteristics! If you make them, I would love to hear about it in the comments, or snap a pic and tag me (@easyfamilyrecipes) on Instagram! It makes my day to know people are making and enjoying my recipes!