These soft and chewy Gingersnap Cookies have the perfect balance of sweetness and warmth from the spices to make the perfect gingersnap.
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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.
Nutrition
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