Deliciously Soft Gingersnaps
Soft, chewy, and loaded with warm spices, these Deliciously Soft Gingersnaps are the ultimate holiday (or anytime) treat! With the perfect balance of molasses, ground ginger, and cinnamon, each bite delivers a burst of cozy flavor that pairs wonderfully with a cup of tea or coffee. The dough is rolled in sugar before baking, creating a delicate crackled surface and slight crunch that contrasts beautifully with the tender centers. Ready in just 25 minutes, this quick and easy recipe yields 24 irresistible cookies that stay soft for days, making them ideal for gifting, cookie swaps, or simply indulging at home. Whether you’re a seasoned baker or a beginner, these festive gingersnaps promise to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup dark brown sugar
- 1 large egg
- 0.25 cup molasses
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter mixture and mix until well combined.
In a separate medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix to keep the cookies tender.
Using a tablespoon-sized cookie scoop or spoon, roll the dough into 1-inch balls.
Roll each cookie dough ball in the extra granulated sugar to coat evenly.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the tops crack and the edges are set. The centers should still look slightly underbaked for a soft texture.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 637.7 g | 232% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 425.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1723 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
