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With warm spices, molasses, and a chewy texture, these Soft Gingersnap Cookies are a holiday cookie classic. Ready in less than 30 minutes, with no chilling required!
These soft gingersnap cookies may not snap when you break a piece off but the chewy texture makes them even better, in my opinion. Plus they still have all the classic warm gingersnap spices. These are some of the first cookies I make during the holiday season and I love them so much that sometimes I whip them up at other parts of the year too.
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These turned out perfect and taste so good! I didn’t have unsalted butter but regular worked fine
Why You’ll Love These Chewy Gingersnap Cookies
What makes these cookies so great? Here are a few things!
- Taste like the holidays. To me, the warm spices and rich molasses flavor of these gingersnap cookies are what the holiday season tastes like. Not to mention the sweet, crunchy sugar on the outside!
- Soft & chewy. These cookies have the PERFECT texture, in my opinion. I know classic gingersnaps are crunchy but this version is my favorite by far.
- No chilling required. You can make these soft gingersnap cookies anytime and enjoy them almost immediately as there’s no chill time required. Just make the dough and pop them in the oven.
We love creating cookies using ginger like our Gingerbread Kiss Cookies, Ginger Molasses Cookies, Gingerbread Sandwich Cookies, and traditional Gingerbread Man Cookies.
What You’ll Need
These soft, chewy cookies are made with a handful of warm spices and pantry staples. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Softened.
- Sugar – You’ll also need extra sugar to roll the cookies before baking them.
- Egg
- Molasses – Molasses adds part of the classic flavor to these cookies.
- Flour
- Spices – Ginger, cinnamon, and cloves add the classic warm flavor to the cookies.
- Baking soda
- Salt
How To Make Soft Gingersnap Cookies
These cookies come together in a few quick and easy steps. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350. Place the rack in the center of the oven. Line the cookie sheet with parchment paper.
- Make the dough. Beat the butter and sugar until creamed and fluffy. Add in the eggs and molasses then beat until fully combined. Mix the dry ingredients in a separate bowl then slowly add to the wet mixture.
- Bake. Form dough balls about 1 inch in size. Roll in the sugar. Place on the cookie sheet and bake for 10-12 minutes. Let cool and enjoy.
Tips for Success
Here are a few things to keep in mind when making these soft gingersnap cookies.
- Does the dough need to chill? Nope, this gingersnap cookie recipe does not require chilling the dough!
- Don’t overmix. As you add the wet and dry ingredients, mix just enough to ensure all ingredients are evenly combined.
- Avoid overbaking. These cookies should be set on the edges but may look a little underbaked in the center. That’s okay!
- Cool on the cookie sheets. Let your gingersnaps cool on the cookie sheet for several minutes before transferring to a cooling rack. This allows the centers to finish cooking and prevents them from crumbling.
- Bake one pan at a time. It’s best to just bake one pan of cookies at a time since you want to use the middle rack in the oven. I like to rotate 2-3 cookie sheets so one can be in the oven while the cookies are cooling on another.
Proper Storage
- Room temperature. Store your soft & chewy gingersnap cookies in an airtight container on the counter. They’ll stay fresh for about 5 days.
- Freezer (cookies). You can also freeze these soft gingersnaps. Once cooled completely, transfer to a freezer-safe container. Freeze for up to 3 months. Thaw on the counter and enjoy.
- Freezer (dough). To freeze the gingersnap cookie dough, form the balls as directed and flash freeze on a baking sheet. Transfer to a freezer-safe container. Freeze for up to 3 months. You can bake them from frozen, just add a minute or two to the baking time.
Other More Cookie Recipes To Try
- Butterfinger Cookies
- Turtle Cookies
- Cookie Dough Cookies
- Brown Butter Chocolate Chip Cookies
- Peanut Butter M&M Cookies
Soft Gingersnap Cookies
With warm spices, molasses, and a chewy texture, these Soft Gingersnap Cookies are a holiday cookie classic. Ready in less than 30 minutes, with no chilling required!
Servings: 30 cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup sugar for coating
Instructions
- Preheat oven to 350 degrees. Move oven rack to the center of the oven.
- Line cookie sheets with parchment paper.
- Using a electric mixer, set on low, add the butter and 1 cup of sugar. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1mg
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6 comments on “Soft Gingersnap Cookies”
I’ve made these the past couple of years with my Christmas baking and they turned out great, a favorite for sure. Thanks for sharing.
Thanks Marian!
These turned out perfect and taste so good! I didn’t have unsalted butter but regular worked fine
Thanks Lilly!
Delicious! Exactly what I was looking for!
I made these and they were simple with soft centres and crackly tops, exactly what I was looking for. They didn’t spread out much and stayed very domed even after cooling. For the next batch I’ll press them down gently before baking to give them more standard cookie look, Otherwise this is a great recipe and made 24 cookies!