Chewy Gingersnaps

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These gingersnaps are chewy in the center and slightly crisp on the outside. Filled with warm winter spices and coated in a sparkling layer of sugar, each bite is a delightful mix of textures and flavors. These cookies are a holiday favorite we look forward to every year.

A Sweet Memory

In third grade, we had a chance to do show and tell. We searched through our stuffed animals, books, and toys but couldn’t find anything special enough to share. Then we had the perfect idea: cookies! Specifically, the best gingersnaps made from our third-grade teacher’s recipe.

Chewy Gingersnaps

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Course Dessert
Servings 15


  • – 1 stick butter ½ cup
  • – ¼ cup shortening
  • – 1 cup sugar
  • – ¼ cup molasses
  • – 1 egg
  • – 2 cups flour
  • – ½ teaspoon salt
  • – 2 teaspoons baking soda
  • – 1 teaspoon cinnamon
  • – 1 teaspoon cloves
  • – 1 teaspoon ginger
  • – ¼ teaspoon cardamom
  • – Extra sugar for coating


  • In a stand mixer or with a hand mixer, cream together the butter, shortening, and sugar on medium-high speed for 1 minute until well combined.
  • Add the molasses and egg, and mix on medium-high speed for another minute until well combined.
  • Add the dry ingredients and mix on low speed until just combined.
  • Chill the dough for at least 2 hours.
  • Scoop the chilled dough into balls and roll them in sugar. Flatten them slightly.
  • Bake at 375°F for 15 minutes (for cookies that are about 2.5 ounces each).

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