These Soft Gingersnap Cookies are a holiday favorite. They are soft and chewy, simple to make and flavored with just the right amount of molasses, ginger and cinnamon.
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Soft Gingersnap Cookies Video Tutorial
Best Soft and Chewy Gingersnap Cookies
If you love soft and chewy gingersnap cookies, this is the gingersnap for you. While we appreciate the traditional crispy version that puts the “snap” in gingersnap, soft and chewy cookies have a special place in our heart.
These Soft Gingersnap Cookies are perfectly flavored for the holidays. They have the signature crinkle on top and a heavy dose of molasses, ginger and cinnamon that smells so good while baking!
In our house, we often enjoy them plain. However, they also taste amazing dipped in white chocolate so we have added directions if you want to try and do the same.
Soft Gingersnap Cookies Ingredients
- Sugar - use regular white granulated sugar.
- Oil - you can use either vegetable oil or melted coconut oil.
- Eggs - any type of large eggs will work.
- Molasses - this is what gives your gingersnaps a lot of their flavor and softness.
- Flour - we use all-purpose flour for this recipe.
- Baking Soda - this gives your cookies a bit of rise in the oven, and helps them stay nice and soft.
- Ground Ginger and Ground Cinnamon - these spices are key ingredients in gingersnap cookies. They give them the signature flavor.
- Salt - you always want to add a touch of salt to your baked goods.
How to Make Soft Gingersnap Cookies
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick cooking spray.
- In the bowl of a stand mixer, add the sugar and oil and mix using the paddle attachment. Add eggs one at a time, beating on medium speed after each addition, then add molasses and mix again to incorporate.
- In a separate large bowl, combine the flour, baking soda, ginger, ground cinnamon and salt. Mix all of the dry ingredients together until combined, then add the flour mixture to the egg and molasses mixture and mix until combined.
- Spray a baking sheet with non-stick cooking spray, then set aside. Using an ice cream scoop or spoon, portion 1 ½ tablespoon scoops of cookie dough and roll in your hands to make balls.
- Put the ½ cup of sugar into a separate bowl and roll cookie dough balls in the sugar to coat, then transfer to the prepared baking sheet laying each about 3" apart.
- Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when lightly touched and the edges have just begun to turn light golden brown. Do not overbake!
- Remove from the oven and let cool for a few minutes before transferring to wire racks to cool completely. Dip into white chocolate if desired. Enjoy!
Optional Add-Ins
- Nuts: just about any kind will taste great! Toast them in a saute pan for about 5 minutes first, or lightly toast them in the oven, before letting cool completely and adding to your dough.
- M&M’s: plain, peanut, coconut, peanut butter ... all sizes, shapes, and flavors will taste great in your Soft Gingersnap Cookies.
- Dried Fruit: we recommend dried cranberries, raisins, blueberries, strawberries and bananas. Also, flaked and toasted coconut is a super yummy addition.
- Extra Crunch: try adding crushed whoppers, potato chips or pretzels. Yum!
Storing and Freezing
- Room Temperature - baked ginger cookies will stay fresh for up to 5 days in an airtight container at room temperature.
- Refrigerator: you can store the dough in an airtight container, or wrapped with plastic wrap, in the fridge for up to 1 week.
- Freezer: if you haven’t tried freezing soft cookies, you’re missing out! Just let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. They can remain in the freezer, in an airtight container or freezer bag, for up to 3 months. To freeze the cookie dough, simply scoop into balls and place on a parchment-lined sheet tray and freeze until solid. Once frozen, remove from the sheet tray and place into a freezer bag where they can be stored for up to 4 months!
- Make-ahead: if you make the dough ahead of time, just remove the dough from the fridge and let it come to room temp for about 10 minutes. Now you can scoop, roll in sugar and bake as directed. Voila!
Soft Gingersnap Cookies Recipe
These Soft Gingersnap Cookies are a holiday favorite. They are soft and chewy, simple to make and flavored with just the right amount of molasses, ginger and cinnamon.
Servings 8 people
Calories 886kcal
Ingredients
- 2 Cups Sugar
- 1 ½ Cups Vegetable Oil or melted coconut oil
- 2 large Eggs
- ½ Cup Molasses
- 4 Cup All-Purpose Flour
- 4 teaspoons Baking Soda
- 1 Tablespoon Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- ½ Cup Sugar for rolling
White Chocolate Dip
- 12 oz White Chocolate Chips
- 2 Tablespoons Coconut Oil melted
Instructions
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick cooking spray.
- In the bowl of a stand mixer, add the sugar and oil and mix using the paddle attachment. Add eggs one at a time, beating after each addition, then add molasses and mix again to incorporate.
- In a separate large bowl, combine the flour, baking soda, ginger, ground cinnamon and salt. Mix all of the dry ingredients together until combined, then add to the egg and molasses mixture and mix until combined.
- Spray a baking sheet with non-stick cooking spray, then set aside. Using an ice cream scoop or spoon, portion 1 ½ tablespoon scoops of cookie dough and roll in your hands to make balls.
- Put the ½ cup of sugar into a separate bowl and roll each cookie dough ball in the sugar to coat, then transfer to the prepared baking sheet laying each about 3" apart.
- Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when lightly touched and the edges have just begun to turn light golden brown. Do not overbake!
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely. Dip into white chocolate if desired. Enjoy!
White Chocolate Dip
- Put the white chocolate chips and oil into a microwave-safe bowl and melt for 30 seconds. Stir, then repeat this process until the white chocolate chips are melted.
- When the cookies are completely cool, dip them halfway into the white chocolate dip and shake off the excess. Place on wax or parchment paper to set up.
Notes
*For White Chocolate Dip: you may also substitute white chocolate wafers. Simply microwave for 30 seconds at a time until melted.
Nutrition
Calories: 886kcal | Carbohydrates: 114g | Protein: 8g | Fat: 46g | Saturated Fat: 36g | Cholesterol: 46mg | Sodium: 865mg | Potassium: 397mg | Fiber: 2g | Sugar: 65g | Vitamin A: 70IU | Calcium: 72mg | Iron: 4.2mg
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These Soft Gingersnap Cookies are perfectly flavored for the holidays. They are chewy, simple to make and flavored with just the right amount of molasses, ginger and cinnamon.
Judy
I love the texture of these cookies, however I thought the flavor was lacking. I’ll try again and add 1/4 tsp ground cloves hoping to spice it up a bit.