Soft Gingersnap Cookies

These soft gingersnap cookies have the perfect spiced ginger flavor and are so soft and chewy. They’re the perfect Christmas cookie!

It’s hard to think of a more quintessential Christmas cookie than a gingersnap! They’re sweet and spicy, soft and chewy, and taste like home. I’ve been on the hunt over the last few years for the best gingersnap recipe, and this is definitely it! These soft gingersnap cookies have the best flavor and texture, and are perfect for adding to a cookie plate, or leaving out for Santa. They are a must-make this time of year!

A lot of gingersnap recipes I’ve tried spread quite a bit as they bake, and end up quite flat. I love that these cookies keep a nice little dome as they bake. They come out of the oven plump and round and adorable. The middles of the cookies stay soft, while the edges get crisp. The molasses and brown sugar in these cookies will keep them soft for several days after baking, so they’re perfect to make in advance. They’re fairly sturdy too, so I think they would work well in a care package to send to friends and family far away. You really can’t go wrong with a classic Christmas cookie!

Soft Gingersnap Cookies

Print Recipe

Prep Time:25 minutes mins

Cook Time:8 minutes mins

Total Time:33 minutes mins

Ingredients

for the cookies:

• 3/4 cup butter softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup molasses
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• pinch of nutmeg

for rolling:

• 1 cup sugar

Instructions

• Preheat the oven to 375. Line two cookie sheets with parchment and set aside.
• In a large bowl or the bowl of a stand mixer, beat together the butter and brown sugar. Add the egg, vanilla, and molasses, and mix until combined. Add the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg, and mix to form a soft dough.
• Scoop the dough into one inch balls and roll in the sugar. Place on the prepared baking sheets. Bake 8-10 minutes, or until lightly browned around the edges but still puffy and soft. Let cool on the baking sheet for 5 minutes, then move to a cooling rack.

Servings: 26