Soft Baked Gingersnap Cookies + Video
These Soft Baked Gingersnap Cookies are thick and chewy, and full of rich molasses, ginger, and spices for a wonderful Christmas cookie everyone will love!
Christmas cookies are my favorite thing to share for neighbor gifts. I’m not very good at the homemade Christmas candy thing, but cookies — I can do!
There are some cookies that you only make around Christmas time. Mostly because they have that distinct holiday flavor, but that doesn’t mean you cherish those cookies any less. These soft baked gingersnap cookies are sure to fill your holiday with wonderful flavors and memories.
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That’s what makes Christmas special to me — traditions, memories, flavors, food. These soft baked gingersnap cookies are sure to make your tastebuds happy with warm molasses, rich spices, and a soft, chewy texture.
Traditional gingersnap cookies are crisp, so they “snap” when you bite into them. (They make a really great crust for my Pumpkin Cheesecake.) I actually prefer soft and chewy cookies, but I love the flavor of gingersnaps, so I combined the two into these soft baked gingersnap cookies.
You’ll have to give these soft baked gingersnap cookies a try, especially if you love spice cake and other similar desserts with strong spices. They are a wonderful holiday cookie!
Soft Baked Gingersnap Cookies
Ingredients
- ½ cup (113 g) unsalted butter, (1 stick or 8 Tbsp) room temperature
- ½ cup (100 g) brown sugar, gently packed
- 1 large egg
- 1 ½ tsp vanilla extract
- ¼ cup (60 ml) molasses
- 1 ¾ cup (210 g) all-purpose flour, (stir, spoon, and level when measuring)
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger*
- 1 tsp ground cinnamon*
- ⅛ tsp ground cloves*
- ⅛ tsp ground nutmeg*
- ¼ cup (50 g) + granulated sugar for rolling
Instructions
- Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
- In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
- Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
- Preheat oven to 350˚F. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.
Video
Notes
Nutrition
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Made these over the weekend and we loved them! Great recipe!
Wow!! These little cookies are delightful! Perfect recipe. Thank you!
So glad you liked them!
What type of molasses should I use?
I typically use Grandma’s Original unsulphured molasses or Brer Rabbit Molasses.
These are sooooooo good. Need to know how to prevent the dough but becoming so sticky after taking out of the frig. Felt like I was dealing with peanut butter prior to rolling in the sugar. Any suggestions?
Maybe try putting them in the freezer instead. Glad you liked them.
Maybe make sure your butter is softened, not melted. Or add a little more flour.
These are my new absolutely favorite cookie!! My mom and sister and I have a “cookie making sweat shop day” (except this year, since no one wants Covid cookies). This will definitely be added to the list of cookies. Incredible!
So glad these cookies made your list Leah!
Can i use margarine instead of butter
Margarine spreads more than butter, so you may want to chill the cookie dough longer or add slightly more flour, if you decide to use margarine over butter.
Hi, I just made these and they do taste delicious but mine don’t look like yours. Mine are much darker and have no cracking.
Would there be something different I did?
Thanks
For the color, it might be due to the brown sugar or molasses you used. For the cracking, the dough might not have been chilled enough, or the dough may have been too dry. You could try 1/4 cup less flour if the dough is still moldable, and maybe try chilling the dough a little longer next time.
I too was disappointed with the puffiness of them! Mine also taste a bit dry. 🙁
Is it neceto roll them in sugar? Would it affect the taste much if I didnt? Also, anyone tried it with coconut or almond flour?
You don’t have to roll them in sugar if you don’t want to. Substituting coconut flour is super tricky to do, I would avoid that altogether. Almond flour might work, but you may need an extra egg or egg yolk to bind it together. You might also need to press them down before baking. Not sure if they will spread by themselves with almond flour or not.
These look yummy! I despise hard gingersnaps but I bet I’d like these! 🤗