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    You are here: Home / Desserts / Cookies / Soft & Chewy Gingersnaps

    Soft & Chewy Gingersnaps

    November 25, 2019 By Sam 40 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Cookies on white plate

    A soft Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Simple and perfect for this holiday season (though you’ll find me eating them all year ’round).

    Soft gingersnap cookies on a white plate

    Snap-less Gingersnap Cookies

    By popular demand! I asked many of you on Instagram and in my Facebook group whether Gingersnaps should be crisp and snappy or if they should be soft and chewy. Many of you felt the same way that I do: they “should” be snappy (I mean, they’re called Gingersnaps, after all), but what is better than a soft and chewy cookie?

    I went back and forth over which version to share before someone suggested: Why not both?

    So that’s what we’re doing today! Earlier this week I shared a more traditional, crispy Gingersnap cookie and today we have a super soft and chewy gingersnap version that I think you’re going to love just as much. These remind me of my molasses cookies, only spiced more like my classic Gingerbread. Like a super soft and less fussy Gingerbread cookie!

    Ingredients needed for soft gingersnap cookies
    Ingredients for Soft Gingersnap Cookies

    How to Make Soft Gingersnap Cookies

    The spices we’re using today are pretty similar to the ones that we used for our crispy gingersnaps:

    • Ground ginger (obviously)
    • Ground cinnamon
    • Ground cloves
    • Ground cayenne pepper
    • Molasses (not technically a spice, but a key flavor factor, so we’re counting it here anyway!).

    Don’t be intimidated by the cayenne. I know it’s not a traditional cookie ingredient but it is often used in gingersnaps and adds to that signature heat that you feel on the back of your tongue after you polish off a cookie.

    Soft gingersnap cookie dough in glass bowl

    Other factors that make these similarly-spiced cookies so different from their snappy counterparts:

    • A higher ratio of butter to flour.
    • A whole egg (rather than just the yolk) gives the cookie some levity (/puffiness) while keeping the cookie nice and tender
    • A blend of baking powder and baking soda (rather than just soda)

    Rolling gingersnap cookie dough through granulated sugar

    Tips for Making Soft Gingersnap Cookies

    This is a pretty straightforward cookie recipe, but here are a few tips that might help you along the way!

    • I recommend using dark brown sugar. Dark brown sugar has more molasses in it than its light counterpart, which enhances the flavor of these cookies (and lends a bit more moisture to the cookie crumb!). However, if you don’t have dark brown, light will work in a pinch!
    • If your cookie dough is too sticky to roll between your palms, you can stir in another Tablespoon of flour or chill the dough in the refrigerator (covered) for 30 minutes.
    • Rolling the cookie dough through granulated sugar is optional. I like the slightly crisp exterior it adds, and this also helps encourage those beautiful crackles on the surface of our cookies.
    • Let your cookies finish baking on the cookie sheet! They should still be just slightly under-done when you pull them out of the oven, and this is perfect! They’ll be too fragile to move off of the baking sheet, so let them cool completely and finish baking on the hot pan before removing them.
    • These cookies can be stored in an airtight container and will stay nice and soft for up to a week.
    • Cookie dough can be rolled into balls, rolled through sugar, and frozen (in an airtight container). Cookies may need an extra minute or so in the oven.

    Stack of 3 soft gingersnap cookies on cooling rack

    Which do you prefer? Crispy or Soft Gingersnap cookies?

    Either way, enjoy!

    More Great Holiday Cookie Recipes

    • The Best Sugar Cookies 
    • Peanut Butter Blossoms
    • Spritz Cookies
    • Meringues
    • Snowball Cookies

    Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Cookies on white plate

    Soft & Chewy Gingersnap Cookies

    A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!
    5 from 27 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 24 cookies
    Calories: 137kcal
    Author: Sam Merritt

    Ingredients

    • ¾ cup unsalted butter softened (170g)
    • ½ cup granulated sugar 100g
    • ½ cup dark brown sugar firmly packed (100g)
    • 3 Tablespoons unsulphured molasses
    • ¾ teaspoon vanilla extract
    • 2 ½ teaspoons ground ginger
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ⅛ tsp ground cayenne pepper
    • 1 large egg
    • 2 ¼ cups all-purpose flour 280g
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • Additional granulated sugar for rolling
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
    • In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
    • Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
    • Stir in egg.
    • In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
    • Gradually stir dry ingredients into wet until completely combined.
    • Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
    • Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.

    Notes

    Store leftover cookies in an airtight container at room temperature for up to one week. 
    This cookie dough may be frozen. I recommend rolling out the dough into balls and rolling through sugar (as described in the recipe) and then freezing portioned cookie dough balls in an airtight container for up to 3 months. Cookies may need an additional minute or so in the oven (temperature does not change).

    Nutrition

    Serving: 1cookie | Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 137mg | Potassium: 84mg | Sugar: 11g | Vitamin A: 7IU | Calcium: 14mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Victoria

      January 08, 2023 at 11:47 am

      5 stars
      I would give this recipe ten stars if I could! Everybody who ate one loved it.

      Reply
      • Sam

        January 08, 2023 at 8:58 pm

        I’m so happy to hear this, Victoria!! Thank you so much for trying my recipe!

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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