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Soft Gingersnap Cookies Recipe

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4.1 from 13 reviews

These Soft Gingersnap Cookies feature warm spices like ginger, cinnamon, and cloves, combined with molasses for a rich, chewy texture that makes them a perfect holiday treat. Ready in under 30 minutes, these no-chill cookies are easy to make and delightfully soft with a sweet sugar coating.

  • Total Time: 27 minutes
  • Yield: 30 cookies

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 unsulphured molasses

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center.
  2. Prepare Baking Sheets: Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
  3. Cream Butter and Sugars: Using an electric mixer on low speed, beat the softened butter, granulated sugar, and brown sugar together until the mixture is fluffy and creamy.
  4. Add Egg and Molasses: Mix in the large egg and molasses to the creamed butter and sugars until the mixture is smooth and fully combined.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt until evenly combined.
  6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated and forming a dough.
  7. Shape Dough Balls: Form the dough into 1-inch balls using your hands, then roll each ball in the 1/3 cup granulated sugar to coat evenly.
  8. Arrange on Baking Sheet: Place the sugar-coated dough balls spaced apart on the prepared parchment-lined cookie sheets.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes until the cookies are set but still soft.
  10. Cool on Sheet: Remove the cookies from the oven and let them cool on the cookie sheet for about 5 minutes.
  11. Transfer to Rack: Move the cookies to a wire rack to cool completely before serving or storing.
  12. Store: Keep any leftover cookies in an airtight container to maintain freshness.

Notes

  • For softer cookies, avoid overbaking; they will firm up as they cool.
  • Using parchment paper makes cleanup easy and prevents cookies from sticking.
  • The molasses adds depth and chewiness; using unsulphured molasses ensures a milder flavor.
  • You can adjust spices to taste; adding a pinch of nutmeg or allspice is optional but complements the flavors.
  • Cookies can be stored at room temperature for up to one week or frozen for longer storage.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/soft-gingersnap-cookies-recipe/