chewy ginger snap cookies
Dessert,  Family,  Food,  National Days

Chewy Ginger Snap Cookies

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Hello July! And today July 1st is National Ginger Snap Day!

As a child, I ate a lot of ginger snaps while my great-grandmother was alive. She loved ginger snaps so we — the grandchildren — would get into the box when she got some for herself. They were tasty and crisp but not as good as homemade.

And little did I know that ginger snaps are somewhat healthier than other cookies — a bit lower in calories. Plus the ginger and the spices of cinnamon and cloves have some anti-inflammatory and antimicrobial properties. Ginger can help with digestion and cinnamon may affect glucose in the bloodstream.

I think knowing the potential health benefits would have convinced me to eat more cookies!

Today’s recipe to celebrate National GingerSnap Day is Chewy Ginger Snap Cookies. Soft, sweet, with a little spicy kick — it’s a lovely way to welcome July. However, you can hang on to the recipe and bake them for the holidays too!

ginger snap
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Chewy Ginger Snap Cookies

Chewy Ginger Treat
Prep Time20 mins
Cook Time10 mins
Chill TIme1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Dessert, ginger cookies
Servings: 48 cookies


  • hand-held mixer
  • rimmed baking sheets or Silicone baking sheets
  • Parchment papers


  • ½ c. unsalted butter room temperature
  • 1 c. vegetable shortening
  • 1 c. brown sugar packed
  • 1 c. granulated sugar divided
  • ½ c. molasses
  • 2 large eggs room temperature
  • c. all-purpose flour
  • 2 T. ground ginger
  • 2 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. ground cloves
  • ½ t. salt


  • Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer.
  • Mix in the molasses, and then add the eggs and mix to combine.
  • In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour.
  • While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside.
  • Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated.
  • Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the preheated oven and bake for 8 – 11 minutes or until cookies are nicely browned and cooked through.
  • Remove cookies from oven and cool on wire rack before serving. Enjoy!

Enjoy with a nice cup of Chai Tea — you can make it iced if you like!

Loving Life — The Reboot!


Chewy Ginger Snap Cookies


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