These soft and chewy Gingersnap Cookies have the perfect balance of sweetness and warmth from the spices to make the perfect gingersnap.
This post may contain affiliate links. Please read my disclosure policy. As an Amazon Associate I earn from qualifying purchases.
Soft Gingersnap Cookies
There are so many Christmas Cookies out there…
- Sugar Cookies
- Gingerbread Men
- Snickerdoodles
- Shortbread
- Thumbprint Cookies
- And the list goes on and on and on!!
But my all-time favorite Christmas cookie is a perfectly soft and chewy gingersnap! When these are around I can’t help myself and end up eating the whole batch almost myself!!
I like my gingersnaps to be chewy and soft and not crispy. So these have the perfect bite. And the crinkle in the most gorgeous way! I also like to load them with spice like lots of ginger, cinnamon, and clove because I like a spicy gingersnap!
Ingredients
- flour: I use all-purpose flour in these cookies.
- ginger: Using ground ginger gives that characteristic warm, spicy flavor.
- cinnamon: Cinnamon adds sweetness and warmth
- cloves: I love the added spice from the cloves to make these a really flavorful, spice-forward gingersnap.
- baking soda: Acts as a leavening agent, helping the cookies rise while baking.
- salt
- shortening: Shortening typically creates a more tender and crumbly texture in cookies. Butter can be substituted, but it might alter the texture and flavor slightly (butter tends to spread more during baking).
- sugar: I like to use a combo of white and brown sugar in these cookies. Brown sugar softens and moistens the cookie, while white sugar promotes spread during baking.
- egg
- molasses: This is a big flavor component to the cookies as well as adds moisture and chewiness.
You will also need a mixer (hand or stand will work!) and a baking sheet. I also like to use a cookie scoop for even size cookies.
How to Make Gingersnap Cookies
These cookies are simpler than they look!
- Whisk together all dry ingredients.
- With a mixer, cream together butter and sugars.
- Gradually add dry ingredients to wet.
- Roll 1 tablespoon balls of cookie dough into white sugar.
- Bake until they begin to crack!
Store cookies in an airtight container on the counter for up to one week (if they last that long ;))!
More Sweet Treats
Soft and Chewy Gingersnap Cookies
Equipment
- mixer
- baking sheet
- cookie scoop
Ingredients
Instructions
- Preheat oven to 350°F. Prepare baking sheet with silicone baking mat (or parchment paper). Prepare a small bowl with white sugar for coating.
- In a medium bowl whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a separate bowl, using a mixer cream together the butter and sugars until fluffy. Add in egg and molasses and mix until well combined.
- Gradually add in the dry ingredient mixture and beat until fully mixed.
- Roll 1 tbsp of dough into balls. Roll each ball in sugar until completely coated. Place balls onto cookie sheet.
- Bake for 10-12 minutes, until the cookies begin to crack.
- Remove from oven and let cool for 5 minutes. Then transfer cookies to wire rack to cool completely.
Pin these Soft Gingersnap Cookies!
I cannot say enough good things about this recipe! These ginger snaps are easy to make and so delicious – be sure to make a double batch, you won’t regret it. Thank you Ayla!
I am SO happy to hear you love these gingersnaps as much as I do! Thank you for trying them.
Beautiful!! And these look so delicious! Ayla’s mom