Soft Gingersnap Cookies
Warm, spiced, and irresistibly tender, these Soft Gingersnap Cookies offer a cozy twist on a holiday classic. Infused with rich molasses, aromatic cinnamon, and a hint of ginger, each bite delivers a perfect balance of sweetness and spice. The cookie dough is rolled in granulated sugar before baking, creating a delicate, crackled finish with just the right amount of sparkle. Unlike traditional crispy gingersnaps, these cookies stay delightfully soft in the center while the edges are lightly chewy. Ready in just 30 minutes, they are the perfect treat for festive gatherings, homemade cookie swaps, or simply satisfying your craving for holiday flavors. Store these cookies in an airtight container, and they'll stay fresh for up to five days—if they last that long!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup molasses
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.5 cup extra granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the bowl and beat until well combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms. Scrape down the sides of the bowl as needed.
Place the extra granulated sugar for rolling in a small bowl.
Scoop out about 1 tablespoon of dough, roll it into a ball, then roll it in the granulated sugar to evenly coat.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Be careful not to overbake for a soft texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft gingersnap cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.6 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 71 mg | 2% | |
*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.
