Go Back
+ servings

Soft Gingersnap Cookies

The BEST gingersnap cookie recipe! We make these cookies every holiday season and they always get rave reviews!
4.7 from 10 votes

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
 

  • Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.
  • In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
  • In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.