Soft & Chewy Gingersnaps
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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).
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!
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.
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)
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.
Which do you prefer? Crispy or Soft Gingersnap cookies?
Either way, enjoy!
More Great Holiday Cookie Recipes
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!
Soft & Chewy Gingersnap Cookies
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) dark brown sugar, firmly packed
- 3 Tablespoons unsulphured molasses
- 3/4 teaspoon vanilla extract
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 tsp ground cayenne pepper
- 1 large egg
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Additional granulated sugar for rolling
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.¾ cup (170 g) unsalted butter, 1/2 cup (100 g) dark brown sugar, 1/2 cup (100 g) granulated sugar
- Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.3 Tablespoons unsulphured molasses, 3/4 teaspoon vanilla extract, 2 1/2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/8 tsp ground cayenne pepper
- Stir in egg.1 large egg
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon 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.Additional granulated sugar for rolling
- Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I have never made Gingersnaps that call for Cayenne pepper in the recipe. I can’t even imagine what that would taste like? Does it give the cookie more of a spicy bite flavor?
Hi Lesa! It gives them a classic gingerbread spice, but it’s not overwhelming. My 2 and 4 year old eat these without issue. It can be omitted but you won’t have the classic gingersnap flavor.
hey Sam, This recipe was the perfect texture I was looking for. I always mess with the ingredients so I threw whole cinnamon, cloves, fennel and allspice in the coffee grinder. probably not a ginger snap any longer but my wife, kids and I liked it, and I guess that’s the point. thank you definitely had that fall flavor I was looking for
These are amazing! Full of flavor and a little more zip than most gingersnaps. This one’s a keeper!
Thanks for trying our recipe, Carolyn! We are so happy you enjoyed it 🥰
I always alter cookie recipes that I find on the internet. Not this one. This one is perfect as is. Thank you so much for sharing it!
I’m so glad you enjoyed it so much, Taylor! 🙂
Wow. This recipe is incredible! I made a batch for company and it disappeared so quickly I had to whip up a second batch. By far the best gingersnaps I’ve ever had. Thanks for a great recipe!
I’m so glad everyone enjoyed them so much, Jenny! 🙂
Sam these are just delicious, soft cookies are always my preference and these are perfect. I made them as gifts for friends at Christmas and everyone loved them.
Thanks,
Shirley
I’m so glad everyone enjoyed them so much, Shirley! 🙂
these are soft and delicious. I’ve made a few times now. they don’t last
I’m so glad everyone has enjoyed them so much, Rebekah! 🙂
I made these a few days ago. Wow, so good but they didn’t come out flat. They were more cake like than flat cookie. It didn’t change the delicious taste but what did I do wrong?
Hmmm that is interesting. Did you weigh your flour by chance? Is there a chance something was mismeasured? I’m glad you still enjoyed them! 🙂
I’m thinking I measured everything. Is it possible that they were too small and didn’t get flat? I have 4 left and would send a picture if I saw a link.
Even if they were small they should still have spread some. If cups were used for measuring it’s possible too much flour was accidentally used, that would be my best guess! Though honestly, in winter if it is cold in your kitchen I have found that can make a difference in how much your cookies spread, too.
These are hands down the best ginger cookies ever for those that prefer the chewy ones over the hard ones. Followed the recipe exactly & saved it so I can make them again & again & again!!!
I’m so glad you enjoyed them so much, April! 🙂
I’ve made this wonderful cookies twice now this month, but why do they go flat on me?
Hi Susan! Have you tried chilling the dough to see if that helps any? I usually don’t chill, but it wouldn’t hurt to try 🙂
Thank you for the input. I’m going to continue to make them even if they are not the prettiest. 😁
These are hands down the very best ginger snaps I have ever made. I would say though that sticking to the unsalted butter will give a better result. They still are wonderful, but I only had salted butter. I even reduced the salt a bit. But so, so tasty.
I’m so glad you enjoyed them so much, Deborah! 🙂
I’ve made these cookies several time and they are always great. They have become my better half’s favorite cookie. At her request(a little more crunch) I used Sanding sugar to roll them in. She said that was it I had taken the perfect cookie and made it better.
Sam this is my “go to” site for many of the things I cook. I also tell anyone that asks about an item I made to go to Sugar Spun Run and enjoy themselves.
I’m so glad you enjoyed them so much, Mike! 🙂
These are by far my favorite cookies ever. I am 66 and believe me I’ve done quite a few recipes over the years. I did not roll them in sugar but I added crystalized ginger (most of the sugar coating removed). Fabulous !!!! Now I am going to try the thumbprint and the lemon cookies.
I am so glad you enjoyed them so much, Andrea! 🙂
Do yourself a favor a double the recipe when you make these because they’re that good.
Thank you! I’m so glad you enjoyed them so much! 🙂
The best I’ve ever made! ❤️
I would give this recipe ten stars if I could! Everybody who ate one loved it.
I’m so happy to hear this, Victoria!! Thank you so much for trying my recipe!