If you’re a fan of warm spices and that perfect tender bite, then the Soft Gingersnap Cookies Recipe is going to become your new favorite treat. These cookies strike a beautiful balance between a rich molasses sweetness and the comforting spice of ginger, cinnamon, and cloves, all wrapped in a tender, chewy texture that melts in your mouth. Whether you’re baking for the holidays, a cozy afternoon snack, or just because, this Soft Gingersnap Cookies Recipe is guaranteed to fill your kitchen with irresistible aromas and leave everyone reaching for just one more.
Ingredients You’ll Need
Gathering simple ingredients is the first step to baking the perfect batch of Soft Gingersnap Cookies. Each element plays an important role, from the soft butter that keeps them tender to the molasses that provides depth and chewy richness. The warming spices add complexity and aroma, making these cookies unforgettable.
- 3/4 cup unsalted butter (softened): Softened butter ensures a smooth, creamy dough for tender cookies.
- 3/4 cup granulated sugar: Adds sweetness and helps create a slight crunch on the outside.
- 1/4 cup brown sugar (packed): Brings moisture and a subtle caramel note to the dough.
- 1 large egg: Binds the ingredients together and provides structure.
- 1/4 cup molasses (unsulphured): The star of the show—molasses gives these cookies their signature rich flavor and chewy texture.
- 2 1/4 cups flour: The base that holds everything together without making the cookies tough.
- 2 teaspoons ground ginger: Fresh, zesty ginger provides that classic gingersnap kick.
- 1 1/2 teaspoons baking soda: Helps cookies rise just enough to stay soft inside.
- 3/4 teaspoon ground cinnamon: Adds a warm, sweet spice that complements the ginger perfectly.
- 1/2 teaspoon ground cloves: Brings an aromatic depth with a hint of earthiness.
- 1/4 teaspoon salt: Enhances all the other flavors making them pop.
- 1/3 cup granulated sugar (for coating): Gives each cookie that sparkly, crunchy outer texture.
How to Make Soft Gingersnap Cookies Recipe
Step 1: Prepare Your Oven and Workspace
Start by preheating your oven to 350 degrees Fahrenheit. Make sure the oven rack is set in the center to allow even baking. Line your cookie sheets with parchment paper—it prevents sticking and helps the cookies bake evenly.
Step 2: Cream the Butter and Sugars
Using an electric mixer on low speed, combine the softened butter with both the granulated and brown sugar. Beat the mixture until it becomes light, fluffy, and creamy. This step creates air pockets that contribute to the cookies’ soft texture.
Step 3: Mix in the Egg and Molasses
Next, add the large egg and molasses to the creamed butter and sugars. Continue mixing until the ingredients are fully incorporated, resulting in a luscious, dark batter that smells heavenly already.
Step 4: Combine Dry Ingredients Separately
In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Blending these spices with the flour ensures every cookie is perfectly seasoned.
Step 5: Gradually Add Dry Ingredients to Wet
Slowly add portions of the dry flour mixture into the wet mixture, mixing just until everything is combined. Be careful not to overmix to keep your cookies soft and tender instead of tough.
Step 6: Shape and Coat the Dough Balls
With clean hands, roll the dough into one-inch balls. Roll each ball generously in the granulated sugar set aside for coating. This extra sugar layer will give your cookies that delightful crackly, sugar-crusted finish.
Step 7: Bake to Perfection
Place the sugar-coated dough balls onto the prepared cookie sheets, spacing them apart so they have room to spread slightly. Bake at 350 degrees Fahrenheit for 10 to 12 minutes. The cookies should look set but soft in the center when you pull them out.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes to firm up without breaking, then transfer them to a wire rack to cool completely. This helps preserve their soft, chewy texture.
How to Serve Soft Gingersnap Cookies Recipe
Garnishes
While these cookies shine on their own, a light dusting of powdered sugar or a drizzle of white chocolate can add a festive flair. For extra holiday cheer, sprinkles or finely chopped crystallized ginger on top before baking offer a fun twist.
Side Dishes
Soft gingersnap cookies pair wonderfully with a warm cup of chai tea or a frothy mug of hot cocoa. For a more indulgent treat, serve alongside creamy vanilla ice cream or a dollop of whipped cream to balance the spices.
Creative Ways to Present
Arrange your Soft Gingersnap Cookies Recipe on a festive platter surrounded by bright cranberries and evergreen sprigs for a charming holiday display. You can also sandwich two cookies with cream cheese frosting for a delightful upgrade that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover soft gingersnap cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to one week, making it easy to enjoy these comforting bites whenever you want.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. When stored properly, they keep their flavor and texture up to three months.
Reheating
To refresh frozen cookies, warm them in a 300-degree oven for about 5 minutes or microwave for 10 to 15 seconds. The gentle heat revives that dreamy softness as if they were just baked.
FAQs
Can I substitute molasses with honey or maple syrup?
Molasses provides a unique rich flavor and moisture that’s hard to replicate exactly. However, honey or maple syrup can be used in a pinch, but expect a slightly different taste and texture—molasses is preferred for authentic Soft Gingersnap Cookies Recipe flavor.
How do I keep my gingersnap cookies soft instead of crunchy?
The key is in the recipe’s balance of ingredients and baking time. Don’t overbake the cookies—take them out when they’re just set but still soft in the center. Also, storing them airtight preserves moisture for softness.
Can I make these cookies gluten-free?
You can substitute the flour with a gluten-free 1-to-1 baking flour blend, but results may vary. It’s best to use a blend that contains xanthan gum for the best texture in your Soft Gingersnap Cookies Recipe.
What if I don’t have parchment paper?
Parchment paper helps cookies bake evenly and prevents sticking, but you can use a silicone baking mat or lightly grease your cookie sheet as an alternative.
How long do these cookies stay fresh at room temperature?
Stored in an airtight container, these gingersnap cookies stay soft and fresh for up to one week. Beyond that, they can dry out, so freezing is a great option for longer storage.
Final Thoughts
There’s nothing quite like the cozy joy of baking this Soft Gingersnap Cookies Recipe and sharing those first warm bites with friends or family. The blend of spices, the tender texture, and that irresistible molasses flavor create a cookie experience you’ll want to make again and again. So go ahead, preheat that oven, and enjoy the magic of homemade soft gingersnap cookies straight from your kitchen!
Print
Soft Gingersnap Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Gingersnap Cookies are a delightful treat featuring warm spices like ginger, cinnamon, and cloves combined with rich molasses. With a tender, chewy texture and a sugary coating that adds a perfect crunch, they are ideal for holiday gatherings or any time you crave a cozy, spiced cookie.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1/4 cup molasses (unsulphured)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For Coating
- 1/3 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Prepare Baking Sheets: Line cookie sheets with parchment paper to prevent sticking and make cleanup easy.
- Cream Butter and Sugars: Using an electric mixer set on low, beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg and molasses until the batter is smooth and uniform in texture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt until thoroughly blended.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing slowly until fully incorporated to form a soft dough.
- Form Dough Balls: Using your hands, shape the dough into approximately 1-inch balls. Then roll each ball in granulated sugar to coat the exterior evenly.
- Arrange on Cookie Sheets: Place the coated dough balls on the prepared parchment-lined baking sheets, spacing them adequately to allow spreading.
- Bake Cookies: Bake at 350°F for 10 to 12 minutes until the edges are set but cookies remain soft in the center.
- Cool on Sheet: Remove the cookies from the oven and let them cool on the cookie sheet for about 5 minutes to firm up.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely to prevent sogginess and maintain texture.
- Store Properly: Store any extra cookies in an airtight container at room temperature to retain freshness.
Notes
- For best results, use unsulphured molasses to avoid a bitter taste.
- Do not overbake; cookies should be soft and chewy, with slightly crisp edges.
- To make dough handling easier, you can chill the dough for 30 minutes before shaping.
- These cookies freeze well—store in an airtight container and thaw to room temperature before serving.
