Two Peas and Their Pod

Soft Gingersnap Cookies

Soft Gingersnap Cookies

Happy December! Let the holiday baking begin! I love this time of year! I have a LONG list of things I want to bake this month. I will be making my favorite, classic recipes, but I also have a few new things to experiment with. I will try to post them as fast as I bake them:)

To kick off the holiday baking season, I made a batch of soft gingersnap cookies. I love my gingersnaps SOFT! The key is taking them out at 8 minutes on the dot. They won’t look done, but just trust me, they are ready to come out of the oven. Let them sit on the hot baking sheet for a minute or two and then transfer them to a cooling rack. If you follow my instructions, you will enjoy soft and tender gingersnaps… and I think that is the best way to enjoy them!

Our house smelled amazing while the cookies were baking. The ginger, cinnamon, and molasses smell filled each room with holiday cheer! Give these classic cookies a try-your friends and family will love them..if you decide to share that is:) And remember, don’t over bake!
I am submitting these cookies to Susan at Food Blogga. She is hosting Season 3 ofEat Christmas Cookies. You can submit a cookie too, the last day to participate is Dec. 20th. To view all of the fabulous cookies clickhere. New cookies will be added all month long, so visit often:) Thanks to Susan for hosting such a fun event. I love cookies!

Soft Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 8 minutes


2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in


1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don't press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.
11. Enjoy!

If you like these gingersnap cookies, you might also like:
Gingersnap Lemon Sherbert Sandwiches from Dessert First
Gingersnaps with Orange Ginger Cream Filling from Recipe Girl
Gingersnaps from Baking with Dynamite
Spicy Ginger Crinkle Cookies from The Canadian Baker

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90 Responses to “Soft Gingersnap Cookies”

  1. Allison Arevalo — December 3, 2009 @ 9:22 am

    I love gingersnap cookies! Why have I never thought to make them before. I have to say Maria, I so love your blog. Your writing and your recipes are just so inviting. Always a treat reading your posts :)

  2. A_and_N — December 3, 2009 @ 9:28 am

    So perfect for the season! you do love your cookies, don't you? :)

  3. stephchows — December 3, 2009 @ 9:40 am

    so if it's soft… isn't it just a gingerbread cookie then?? either way… looks delicious!

  4. Mary — December 3, 2009 @ 9:56 am

    These sound wonderful, Maria. I love a chewy cookie now and then.

  5. TeaLady — December 3, 2009 @ 1:44 pm

    UUMM!!! I bet they do smell wonderful baking

  6. teresa — December 3, 2009 @ 1:56 pm

    i luuurve gingersnaps, these look so good, especiallly soft!

  7. Katherine Aucoin — December 3, 2009 @ 2:01 pm

    These look super yummy!

  8. Cookin' Canuck — December 3, 2009 @ 2:03 pm

    These are perfect for the holidays! Ginger in cookies make me think of Christmas.

  9. CookiePie — December 3, 2009 @ 2:14 pm

    Beautiful cookies!!! I love gingersnaps in any form – I bet they're wonderful soft :)

  10. Michelle — December 3, 2009 @ 3:46 pm

    I like soft cookies too and I honestly think most people over bake cookies.

    If you want to put some real zing in the Gingersnaps add smidgeon of Cayenne Pepper or Hot Hungarian Paprika!

  11. Cookie baker Lynn — December 3, 2009 @ 5:00 pm

    I'm with you – a huge list of things to bake this month. I think I'll run out of time before I run out of list. The cookies look extraordinary. In the crispy vs. soft debate, I come down on the soft side, so these are my kind of cookies.

  12. Emily — December 4, 2009 @ 3:03 am

    These cookies are sooo pretty and delicious looking!

  13. Maris — December 4, 2009 @ 8:55 am

    Love gingebread cookies! Can't wait to try these and excited to see your new blog layout!

  14. Jen @ My Kitchen Addiction — December 4, 2009 @ 9:23 am

    Gingersnaps are one of my favorites… I love that you make them soft. I will eat them any way, but soft and chewy is definitely my favorite!

  15. Live.Love.Eat — December 9, 2009 @ 8:56 am

    It’s great you emphasize NOT overbaking them. They look wonderful! Merry Christmas!!!!!!!!! I do recall how much you guys baked last year. Is it that time again already?

  16. Tiffany — December 11, 2009 @ 8:31 am

    Made these yesterday…and there’s ONE left! They are DELICIOUS!!! I baked for NINE minutes. I know, I know! But 8 minutes left them a little raw still. Nine minutes was PERFECT!!!! These are going in my TNT Recipe Box!!

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  19. Sylvia — December 31, 2009 @ 10:45 am

    These are just perfect sized for little hands. I don’t really care for huge cookies… too much sugar for little ones. I don’t like gingerbread men/cookies (lol) but i love these! they are just perfect!

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  31. Jenna — October 20, 2012 @ 7:22 pm

    I was in the mood for ginger snaps and I knew this would be the place to find the perfect SOFT recipe. Thanks Maria!

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  34. romana — November 30, 2012 @ 8:31 am

    Is there a substitute for the molasses? Perhaps honey? What quantities would you recommend if I can use honey? Thank you.

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