There’s something about the Christmas season that I adore; perhaps it’s the smell of baked desserts wafting through the house.

These ginger cookies are simple to make, filling your home with the scent of holidays. They’re soft, chewy, and have just the right spices.

These are the softest, chewiest ginger cookies you will ever have. Be prepared for them to vanish as soon as you put them in the cookie jar!

Okay, friends {confession time} – I grew up never being exposed to a ginger snap. I honestly thought that my Grandma’s Ginger Cookies were the only type of ginger cookie that people made. It wasn’t until college at a cookie exchange that I discovered the famous ginger snap cookies.

And wow, I fell in love with those snaps. I vividly remember the brown bag with the orange lettering that they came in and devouring the entire bag with my roommate. I’m sure I was a wallflower that night, not socializing and stuffing my face in that bag of ginger snaps. No shame whatsoever!

While I love ginger snaps, nothing in my eyes will ever beat my Grandma’s Ginger Cookies. They are so soft and chewy, yet have a crispy outer crust.

Reader’s Review

I just tried these. The recipe made about five dozen. Came out really soft. Thanks for the recipe. – Michelle

Baking Traditions

I made these with my mom and siblings yearly over the holiday season. Scratch that; we made them at least a dozen times every Christmas. They were the most requested item in our goody bag to our family and friends: these cookies and my grandma’s Best Ever Zucchini Bread.

I make these for our family and friends over Christmas with my kids, just like my mom did with us. I love this tradition and eating one straight off a hot pan and dipping it into a cold glass of milk.

I’ve heard over the years that there is nothing better than “grandma’s recipe,” and that is just the case with these cookies. I am looking forward to Christmas Eve when my kids leave one of these cookies for Santa on his plate of goodies, just like I did growing up.

The only difference is that this Santa won’t take a bit of the cookie and leave the rest. The Santa in our home will eat the entire cookie and all the crumbs.

I can’t wait for you to make my Grandma’s Ginger Cookies – they are the best ever, and so is she.

Ginger Cookies Baking Tips

  • When baking Ginger Cookies, they will develop a beautiful medium-brown color during cooking. You may notice that the edges might crack slightly, adding a rustic charm to the appearance. These cracks will be slightly darker than the rest of the cookie, creating a delightful contrast in texture and color.
  • An airtight container will keep your cookies fresh for the longest time. Pro tip: If you want your gingersnaps to stay crisp, use tins with a less secure seal.
  • These gingerbread cookies can stay fresh for about three weeks at cool room temperature in a sealed container.

Ingredients for soft and chewy ginger cookies

  • Sugar
  • Shortening
  • Molasses
  • Eggs
  • Flour
  • Baking soda
  • Cinnamon
  • Cloves
  • Ginger

How do you make Ginger Cookies?

Preheat oven to 375 degrees.

Mix the dry ingredients in a bowl and set it to the side.

Cream sugar and shortening together in your mixer. Slowly add molasses and eggs to the mixture, one at a time.

Slowly add the dry ingredients 1/2 cup while stirring until everything is mixed together.

In a different bowl, mix 1/3 cup of sugar. Afterward, use a spoon or cookie scoop to form 12 balls out of the dough. Finally, roll the balls around in the sugar until they are coated.

Place the cookies on a baking sheet and bake them in a preheated oven to the correct temperature. The cookies should be baked for 10-12 minutes.

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Grandma’s Ginger Cookies

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 48
Calories: 140 kcal
These ginger cookies are simple to make and fill your home with the scent of holidays. They're soft, a little chewy, and have just the right amount of spices.


  • 2 cups sugar
  • 1 1/2 cups shortening
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups flour
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 2 teaspoons ginger


  • Preheat oven to 375 degrees
  • Combine all the dry ingredients and set aside.
  • In your mixer cream sugar and shortening together. Slowly add in the molasses and eggs, one at a time.
  • Add dry ingredients 1/2 cup at a time until well incorporated.
  • In a separate bowl add 1/3 cup of sugar.
  • Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.
  • Place on cookie sheet and bake 10-12 minutes.


Calories: 140kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 96mgPotassium: 66mgFiber: 0.3gSugar: 11gVitamin A: 10IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know what you think!

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  1. I made some with my own recipe a few days ago. For the first time, I added some cinnamon chips.WICKED. It was a fun addition. Love and miss you.

  2. These look delicious Sandra! I have been searching for a good ginger snap recipe. I even posted a “help, I am looking for a ginger snap recipe!” on my blog some time ago. I will try your recipe. THANKS!

  3. These cookies look perfect for Santa! Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  4. These are amazing cookies! I just made them, and they are perfectly chewy on the inside, with a slightly crunchy edge. I am so thrilled to have a go-to chewy gingersnap recipe now! Thank you so much.

    1. I just made these ginger cookies and used blackstrap molasses. They turned out very well and are much healthier. I also used cane sugar and Nutiva shortening which is an organic superfood and healthy!

  5. The consistency of the cookies is lovely. If you want them less flat, be sure and chill the dough between baking batches. I got approx. 6 dozen yield. The flavor is pretty good, but it tasted like something was missing. I realized too late that what is missing is salt. I sprinkled some in with the sugar I rolled the last few batches in, and it helped tremendously. You may want to add a tsp into the dry ingredients before forming the dough balls.

  6. Sandra what happened to the actual recipe? It no longer appears. This is a go to recipe for me and it has disappeared in this link. Please help!!!

  7. I made these yesterday and they are wonderful. They just remind me of Christmas and my Grandma. Thank you for the wonderful recipe.

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