Soft Gingersnap Cookies

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Soft Gingersnap Cookies-these cookies are a holiday favorite. Add them to your Christmas cookie baking list now! 

Soft Gingersnap Cookies Recipe

I know we haven’t celebrated Thanksgiving yet, but I am already in Christmas mode. We don’t have our tree up yet, but I have started baking Christmas cookies. I just couldn’t wait any longer. Over the weekend, I made my favorite Soft Gingersnap Cookies. They are seriously the BEST holiday cookies. You can’t have the holidays without them. I make them every year and every year I fall in love all over again.

Soft Gingersnap Cookies Recipe

I love this recipe because the cookies are perfectly spiced and super soft. To get perfectly soft cookies, take them out at 8 minutes. 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 few minutes and then transfer them to a cooling rack. The cookies will set up as the cool and then you will have a batch of super soft gingersnap cookies.

Soft Gingersnap Cookies Recipe

Our house smelled amazing while the cookies were baking. The ginger, cinnamon, and molasses smell filled each room with holiday cheer.

Kick off your Christmas baking with these classic Soft Gingersnap Cookies. Your friends and family will love them! They are the perfect Christmas cookie!

If you like this Gingersnap Cookie recipe, you might also like:

Soft Gingersnap Cookies Recipe

Photography by: Sarah Fennel // Broma Bakery

Soft Gingersnap Cookies

The BEST gingersnap cookie recipe! We make these cookies every holiday season and they always get rave reviews!
5 from 1 vote
Prep Time
15 minutes
Cook Time
8 minutes
Servings
3 dozen cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 3/4 cup unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 cup granulated sugar  to roll the cookie dough in

Instructions

  1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.
  2. In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
  3. In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
  4. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
  5. 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. Don't over mix.
  6. Form the dough into tablespoon sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart. I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, don't press them down.
  7. Bake for 8 minutes and no longer, you want the cookies to stay soft. Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely.
  8. Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.
Soft Gingersnap Cookies are the perfect Christmas and holiday cookie! They are super soft and perfectly spiced! #cookies #Christmas #holiday #Christmascookie

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    I just made these with my 7 year old and 4 year old! They were amazing! The only thing I did different was I rolled them in cinnamon sugar..

  2. Is there a way to make the cookie dough solid enough to roll out? I’d love to make reindeer-shaped ginger snaps for the holiday season!

  3. 5 stars
    I had tried gingerbread cookies before and never was a gig fan, but I made this for a friend and my goodness, they were so good they even got me hooked! Thanks for the great revmcipe Maria. It’s now a Christmas baking staple. 🙂

    1. You need to flatten slightly with a spatula before putting in the oven and I actually flatten again when they come out. Came out perfect.

  4. I followed the recipe exactly and am an experienced baker. I did not care for this recipes at all. There was something “off” about these. I will go back to my old recipe.

  5. 5 stars
    Out of all the cookies I have ever made these Soft Gingersnap Cookies are my favorite!
    They taste absolutely fabulous!!
    Best cookie ever!
    Only change was in my oven – I needed to bake 9 minutes not 8 (I think I have a puny oven:)

    Thanks for this GREAT recipe

  6. 3 stars
    Time is NOT correct for a convection oven. The emphasis on the the time was important to me. These are not done at 8 minutes. I do not know what kind of oven that you use, but these are raw at 8
    At 8 . Minutes.

  7. 5 stars
    Hi, made these today for a cookie swap tomorrow, recipe is super easy. And wow, probably the best gingersnap cookie I’ve had, love the soft texture! The dough was slightly soft but I put it in the refrigerator for 15/20 minutes before I rolled into balls. I pressed down on my cookies prior to baking and again as soon as they came out. I didn’t want mine puffy. And yes, the 8 minute baking time is spot on! This will be my go to recipe from now on for soft gingersnap cookies!

  8. 5 stars
    I use ABV butter and this is the best cookie recipe Ever for hiding the pungent butter taste.
    Bonus the Ginger helps with nausea .

  9. 5 stars
    Just made these and they are perfection! So soft, slightly crisp and chewy around the edges. Nice and spicy. Great molasses cookies!

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