Chewy Sourdough Ginger Snaps (Soft, Cozy & Packed With Flavor)

Chewy Sourdough Ginger Snaps (Soft, Cozy & Packed With Flavor)

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Soft centers, crackly tops, and cozy ginger snap flavor

Every once in a while, a recipe request sparks something magical in the kitchen.

Recently, I had several readers ask if I could create a ginger snap cookie with the same irresistible chew as my sourdough cookies. That request sent me straight back to one of my favorite cookie foundations—my chewy sourdough cookie dough—and inspired me to reimagine it with warm spices, rich molasses, and that classic ginger snap flavor we all love.

The result?

These Chewy Sourdough Ginger Snaps have crisp, crackly edges, soft and chewy centers, and deep, cozy spice in every bite. They’re not dry. They’re not cakey. And they’re definitely not the brittle, tooth-cracking ginger snaps you may remember from childhood.

These are ginger snaps… Sourdough Sorcery–style.

Why You’ll Love These Ginger Snaps

  • Soft and chewy centers with lightly crisp edges
  • Warm, balanced spice without being overpowering
  • Naturally tender thanks to sourdough discard
  • Perfect for holiday baking—or year-round cozy cravings
  • Even better on day two (yes, really!)

Makes approximately 4 dozen cookies

Ingredients

Wet Ingredients

  • 226 g (1 cup) salted butter, browned
  • 150 g white sugar
  • 200 g light brown sugar
  • 60 g (¼ cup) molasses
  • 200 g (¾ cup) sourdough discard
  • 2 large egg yolks (about 40 g total)
  • 5 g (1 tsp) vanilla extract

Dry Ingredients

  • 345 g (2½ cups) all-purpose flour
  • 6 g (1 tsp) baking soda
  • 4 g (1 tsp) baking powder
  • 8 g (1¼ tsp) salt

Ginger Snap Spice Blend

  • 10 g (2 Tbsp) ground ginger
  • 4 g (2 tsp) cinnamon
  • 1 g (½ tsp) ground cloves
  • 1 g (½ tsp) nutmeg
  • 1 g (½ tsp) allspice (optional, but lovely)
  • ¼ tsp black pepper (optional, subtle warmth)

For Rolling

  • ½ cup white or turbinado sugar

Instructions

  1. Brown the butter
    Melt the butter in a saucepan over medium heat, stirring frequently, until it turns golden and smells nutty. Remove from heat and let cool until just warm to the touch.
  2. Mix the sugars and molasses
    In a large bowl, whisk the browned butter with the white sugar, brown sugar, and molasses until glossy and smooth.
  3. Add wet ingredients
    Whisk in the sourdough discard, egg yolks, and vanilla until fully combined.
  4. Combine dry ingredients
    In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all spices.
  5. Make the dough
    Add the dry ingredients to the wet mixture and fold gently just until combined. The dough will be soft and slightly sticky.
  6. Chill
    Cover and refrigerate the dough for 30–60 minutes. This step helps the cookies hold their shape and enhances the chewy texture.

7. Shape and roll
Preheat oven to 350°F (175°C). Scoop dough into balls (about 40–45 g each), then roll generously in sugar.
8. Bake
Place on parchment-lined baking sheets, spacing cookies about 2½ inches apart.
Bake for 10–12 minutes, until edges are set and the centers look slightly underbaked with crackled tops.

9. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Ginger Snaps

  • For extra texture: Roll the dough balls in coarse turbinado sugar instead of regular white sugar.
  • For a stronger ginger kick: Add 1 tablespoon finely chopped crystallized ginger to the dough.
  • For maximum chew: Slightly underbake and allow the cookies to finish setting on the pan.

Storing & Freezing

  • Store baked cookies in an airtight container at room temperature for up to 4 days.
  • Dough balls can be frozen (already rolled in sugar) and baked straight from frozen—just add 1–2 minutes to the bake time.

A Cozy Twist on a Favorite

This recipe is a perfect example of how a simple request can turn into something truly special. By building on a dough I already loved and infusing it with warm spices and molasses, these ginger snaps became a new favorite in my kitchen—and I think they’ll become one in yours too.

If you make them, I’d love to hear how they turn out.

And if you’re baking with sourdough discard, this is one recipe you’ll come back to again and again.

DOWNLOAD the Recipe HERE

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Want More Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

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Gruyere Apricot Sourdough Bread

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