soft gingersnap cookie recipe

Written BySheba G Updated On
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I have been making this soft gingersnap cookie recipe for years, and it’s always a hit with my family. The recipe is simple and easy to follow, and the cookies turn out soft and chewy on the inside and crispy on the outside.

I love that they’re not too sweet, which makes them perfect for snacking on throughout the day. My kids love helping me make them, and they’re a great way to get them involved in the kitchen.

We often make these cookies for special occasions like holidays and birthdays, but they’re also a staple in our household for everyday snacking. One of the best things about this recipe is that it’s very versatile – you can make them into balls, slices, or even use them as a base for other desserts like cheesecake or ice cream sundaes.

The ingredients are also very accessible, so you likely have most of them on hand already. I’ve experimented with different spices and flavor combinations over the years, but this classic version remains my favorite.

When I’m feeling stressed or overwhelmed, there’s nothing like baking a batch of these cookies to calm me down and put me in a good mood. The smell of ginger and molasses wafting through the house is just the best feeling.

We’ve also used these cookies as a base for gift baskets – they’re easy to package and make a lovely presentation when wrapped up nicely.

Soft Gingersnap Cookies

4.9 from 920 votes

These Soft Gingersnap Cookies are perfectly chewy and packed with warm spice flavors. They are easy to make and will satisfy your sweet and spicy cravings.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cookies

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1/4 cup granulated sugar for rolling

For the Glaze

1/2 cup powdered sugar
1-2 tbsp milk

👨‍🍳Directions

1Preheat oven to 375°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer.
4Beat until light and fluffy, about 2-3 minutes.
5Beat in the egg and vanilla extract until well combined.
6In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8The dough will be slightly sticky.
9Place the granulated sugar for rolling in a small bowl.
10Using a cookie scoop or spoon, form the dough into 1-inch balls.
11Roll each ball in the sugar until evenly coated.
12Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
13Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
14The centers should still be soft.
15Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
16While the cookies are cooling, prepare the glaze.
17In a small bowl, whisk together powdered sugar and milk until smooth.
18Add more milk or powdered sugar as needed to reach your desired consistency.
19Drizzle the glaze over the cooled cookies.
20Allow the glaze to set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Small bowl
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 20mg🧂Sodium: 100mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 1g

📝Notes

Tips: For a chewier cookie, slightly underbake. For a crisper cookie, bake for the full 10 minutes. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Soft Gingersnap Cookies Works

These soft gingersnap cookies are perfect for any occasion – whether you’re looking for a sweet treat to serve at a party or just want something delicious to snack on throughout the day.

They’re easy to make and store well, so you can feel good about serving them to your family and friends.

One of my favorite things about this recipe is how adaptable it is – we’ve used these cookies as gifts, as part of holiday meals, and even as a base for other desserts like cheesecake or ice cream sundaes.

❓ Frequently Asked Questions About Soft Gingersnap Cookies

Q: What’s the difference between soft gingersnap cookies and regular cookies?

Soft gingersnap cookies are made with molasses, which gives them a deeper flavor than regular cookies. They’re also typically made with less sugar than regular cookies, which helps to balance out the flavor.

Q: Can I use dark brown sugar instead of molasses?

No, dark brown sugar won’t give you the same flavor as molasses. Molasses has a distinct taste that’s hard to replicate with other ingredients.

Q: How long do these cookies stay fresh?

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Q: Can I freeze these cookies?

Q: Why do my gingersnap cookies spread so much?

This is likely due to the high ratio of butter to flour in the dough. To prevent this from happening, try chilling your dough before baking it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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