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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Hi. The cookies look great!
I was wondering, can I substitute molases with honey? We don’t use molases too much here in my country. Thanks!
It won’t have quite the same taste, but it should be ok.
Thanks!
These are amazing! I make them every year and everyone looooves them.
I’m so glad you keep coming back to this recipe year after year! Thanks for taking the time to comment Kate!