Name: Recipe "Soft Gingersnap Cookies"
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 2.25 cup all-purpose flour; 1 tsp baking powder; 0.25 tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; 0.5 tsp ground cloves; 0.125 tsp nutmeg; 0.75 cup unsalted butter (at room temperature); 1 cup packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 0.25 cup molasses; 1 cup granulated sugar (to roll the cookie dough in)

You’ll probably want to bookmark Gingerbread Bundt Cake, Soft Gingersnap Cookies with White Chocolate Chunks, and Apple Spice Cake with Salted Caramel Cream Cheese Frosting as well.

Why These Soft Gingersnap Cookies Are a Holiday Favorite

Every year, my family asks for these soft gingersnap cookies. They’re the perfect cross between a classic gingerbread cookie and a chewy molasses cookie. The spices hit you first, ginger, cinnamon, cloves, and a pinch of nutmeg, then the soft, tender bite keeps you coming back. I love how the granulated sugar coating gives them a slight crunch before you sink into that soft center.

Soft and chewy texture. By baking for just 8 minutes, you get cookies that stay soft for days, not crisp and hard.
Warm, aromatic spices. The blend of ginger, cinnamon, cloves, and nutmeg creates that classic holiday flavor without being overpowering.
Simple, foolproof method. You mix everything in one bowl, roll in sugar, and bake. No chilling required, so you can have cookies in 20 minutes.

Key Ingredients for Soft Gingersnap Cookies

Molasses: Use regular or light molasses (not blackstrap) for the best balance of sweetness and moisture. Blackstrap can be too bitter and thick.
Brown sugar: Pack it firmly into the measuring cup. Light brown sugar gives a mild caramel flavor; dark brown makes the cookies richer.
Spices: Fresh ground ginger and cinnamon make a big difference. If your spices have been sitting for more than a year, consider replacing them for full flavor.

Kitchen Tools for These Cookies

Stand mixer or hand mixer for creaming butter and sugar smoothly.
Large baking sheet lined with parchment or a silicone mat to prevent sticking.
Cookie scoop for uniform balls, a tablespoon-sized scoop works perfectly.
Cooling rack to let the cookies cool without getting soggy on the bottom.

Tips for the Best Soft Gingersnap Cookies

Don’t overbake, take them out after 8 minutes even if they look a little puffy. They’ll set as they cool. If you want thicker, puffy cookies, skip pressing them down. For slightly flatter cookies, give them a gentle press with a spatula before baking. Also, make sure your molasses is fresh; old molasses can be bitter and affect the texture.

Expert Advice for Perfect Soft Cookies

For the most consistent results, use a tablespoon cookie scoop to portion the dough. This way every cookie bakes evenly. If you want the cookies to be especially soft, add 2 tablespoons of molasses instead of 1/4 cup? No, stick to the recipe, extra molasses can make them too sticky. Another tip: let the cookies rest on the baking sheet for a full two minutes before moving them to a rack. That step helps them set without breaking.

Make-Ahead Dough Tips for Holiday Cookies

This dough is perfect for preparing ahead. After mixing, you can wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for 10 minutes before scooping. For longer storage, portion the dough into balls, roll in sugar, and freeze on a baking sheet. Once solid, transfer to a zip-top bag. When you’re ready to bake, just place the frozen balls on a lined baking sheet and bake straight from the freezer, adding 1-2 minutes to the baking time.

If you like a stronger ginger kick, add an extra 1/2 teaspoon of ground ginger or a tablespoon of finely chopped crystallized ginger. For a dairy-free version, swap the butter for a plant-based alternative like Earth Balance. You can also use dark brown sugar instead of light for a deeper molasses flavor. If you want a healthier twist, replace half the all-purpose flour with whole wheat pastry flour.

Serving Ideas for Soft Gingersnap Cookies

These cookies are wonderful on their own, but they shine alongside a cold glass of milk or a mug of hot coffee. For a holiday twist, sandwich a scoop of vanilla ice cream between two cookies for a quick ice cream sandwich. You can also crumble them over a bowl of vanilla pudding or use them as a crust for a cheesecake.

How to Store Soft Gingersnap Cookies

Keep the cookies in an airtight container at room temperature. They’ll stay soft for up to 4 days. If you stack them, place a piece of wax paper between layers to prevent sticking.

Can You Freeze Soft Gingersnap Cookies?

Yes, you can freeze both baked cookies and the dough. For baked cookies, let them cool completely, then place in a freezer-safe bag for up to 1 month. To freeze the dough, scoop it into balls, roll in sugar, and freeze on a baking sheet until solid. Then transfer to a bag. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the baking time.

How to Reheat Soft Gingersnap Cookies

To bring back that just-baked warmth, microwave a cookie for 5-10 seconds. For a larger batch, place them on a baking sheet in a 300°F oven for 3-5 minutes. This softens them without drying out.

Soft Gingersnap Cookies FAQs

Can I use dark molasses instead of light?

Yes. Dark molasses will give a stronger, slightly bitter flavor and a darker color. The cookies will still be soft. If you prefer a milder taste, stick with light or regular molasses.

Why did my cookies spread too much?

If your butter was too soft or your oven wasn’t hot enough, the cookies can spread. Make sure your butter is at a cool room temperature, soft but not greasy. Also, measure your flour correctly: spoon it into the cup and level it off.

Can I skip the granulated sugar coating?

Yes, you can leave it off. The cookies will still be soft and spiced. The sugar adds a slight crunch and sparkle, but it’s not essential.

How do I make these cookies softer?

Bake for exactly 8 minutes and no longer. Let them rest on the hot baking sheet for 2 minutes to finish setting. Also, don’t overmix the dough after adding the flour.

Recipe

Soft Gingersnap Cookies

The BEST gingersnap cookie recipe! We make these cookies every holiday season and they always get rave reviews!

easyVegetarian

15 min

Prep Time

8 min

Cook Time

23 min

Total Time

Servings

Dessert

Course

148 kcal

Calories

Ingredients

Servings

2.25 cup all-purpose flour
1 tsp baking powder
0.25 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
0.5 tsp ground cloves
0.125 tsp nutmeg

0.75 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
0.25 cup molasses
1 cup granulated sugar, to roll the cookie dough in

Instructions

1
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.
2
In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
3
In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
4
Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.

5
With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Don't over mix.
6
Form the dough into tablespoon sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart. I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, don't press them down.
7
Bake for 8 minutes and no longer, you want the cookies to stay soft. Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely.
8
Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.

Nutrition (per serving)

148kcal

Calorie breakdown

Protein4%7 kcal

Fat27%40 kcal

Carbohydrates69%105 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

saltSalt, table0 kcal

ground gingerGinger root, raw4 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

ground clovesSpices, cloves, ground7 kcal

nutmegOil, nutmeg butter6 kcal

unsalted butterButter, salted1291 kcal

packed light brown sugarSugars, brown912 kcal

large eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract14 kcal

molassesMolasses174 kcal

granulated sugarSugars, granulated924 kcal

Serving size ≈ 36 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Christmas, holiday, Oven Baked, vegetarian

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