Soft Gingersnaps


There are some cookies that you only make during the holiday season. Mostly because of the distinct flavors that revolve around this time of year. Ginger is one of those flavors and gingersnaps are one of those cookies. I feel like ginger gets lost in all the hubbub of pumpkin spice, apple spice, and peppermint. It’s a player in pumpkin spice and sometimes in apple pie spice, but it’s not usually a main player. However, many people do qualify it as a holiday season flavor.

I’m a fan of soft cookies. I’m also a fan of gingersnaps. So, here I have the best of both worlds combined into one amazing soft gingersnap recipe. They’re soft and chewy with just the right amount of ginger and molasses.

Soft Gingersnaps
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  1. 1 cup butter, room temperature
  2. 1 cup brown sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1/2 cup molasses
  6. 3 1/2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 4 teaspoons ground ginger
  10. 2 teaspoons ground cinnamon
  11. 1/4 teaspoon ground cloves
  12. 1/4 teaspoon ground nutmeg
  13. 1/2 cup granulated sugar for rolling
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat.
  2. Cream butter and brown sugar together in your stand mixer until light and fluffy. Mix in egg, vanilla, and molasses until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and spices. Add to wet ingredients and mix until combined. Chill dough for 2 hours or overnight.
  4. When chilled, roll dough into 1½-inch balls (this can be done easily with a #40 cookie scoop). Roll in sugar and place on a silicone lined baking sheet.
  5. Bake for 9 to 12 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely.
  6. Store in an airtight container.
Adapted from Dessert Now Dinner Later
Kitchen Kneads