Soft Gingersnap Cookies

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.

If you’re craving a delightful gingerbread treat that combines the warm flavors of ginger and a soft, chewy texture, then look no further. Here you’ll uncover the secrets to crafting the perfect batch of white chocolate-dipped gingersnap cookies that will leave everyone asking for more.

And if you’re looking for more Gingerbread Recipes, be sure to try our Gingersnap Pie Crust, Gingerbread Man Cut Out Cookies, and our Gingerbread Muffins.

And if you loved white chocolate dipped cookies, be sure to try our White Chocolate Dipped Peppermint Cookies too.

Soft Gingersnap Cookies Video Tutorial

Best Soft and Chewy Gingersnap Cookies

If you love soft and chewy gingersnap cookies, this is the recipe for you.  While we appreciate the traditional crispy version that puts the “snap” in ginger snap, 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.  

Gingersnap Cookie Recipe 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 ginger snap cookies.  They give them the signature flavor.
• Salt – you always want to add a touch of salt to your baked goods.

How to Make Chewy Gingersnap Cookies

1. Preheat oven to 350 degrees.
2. Spray a baking sheet with non-stick cooking spray.
3. 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.
4. 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.
5. Spray a baking sheet with non-stick cooking spray, then set aside.  Using an ice cream scoop or spoon,  portion 1 1/2 tablespoon scoops of cookie dough and roll in your hands to make balls.
6. Put the 1/2 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.
7. 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!
8. 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!

Recipe Variations

While the classic version is undeniably delightful, there’s no harm in experimenting with variations that add new flavors and textures to this classic gingersnap recipe.

• Chocolate-Dipped Gingersnaps: After baking your gingersnap cookies, melt some semi-sweet or dark chocolate, dip half of each cookie, and let them cool on a wire rack.
• Lemon-Glazed Gingersnaps: For a zesty and refreshing twist, try making lemon-glazed gingersnaps. Prepare a simple lemon glaze using powdered sugar and fresh lemon juice, and drizzle it over your cooled gingersnap cookies.
• Maple Pecan Gingersnaps: Maple syrup and toasted pecans can elevate your gingersnaps to a whole new level. Replace a portion of the sugar with pure maple syrup, and fold in chopped toasted pecans.
• Cardamom and Orange Gingersnaps: Introduce a touch of the exotic with cardamom and orange-infused gingersnaps. Add ground cardamom to your cookie dough and zest an orange into it for a fragrant twist.
• Mocha Gingersnaps: For coffee enthusiasts, the marriage of coffee and ginger is divine. Incorporate instant coffee granules or espresso powder into your gingersnap dough, and optionally add chocolate chips for a mocha-chip variation.
• Gingersnap Mix-ins: toasted nuts, M&Ms, dried fruits are all delicious mix-ins for these cookies.

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!

Here are some more of the best cookie recipes!

• Andes Mint Cookies
• Crushed Oreo Cookies
• Eggnog Cookies
• Molasses Cookies
• Coconut Chocolate Chip Cookies
• Chocolate Peanut Butter Cookie
• Monster Cookies
• Non-rolled Sugar Cookies
• More Cookies

More Gingerbread Recipes

• Gingerbread Muffins
• Gingerbread Cake
• Gingerbread Cookie Bars
• Gingersnap Pie Crust
• Lemon Ginger Tea

This Gingersnaps recipe is perfectly flavored for the holidays. They are chewy, simple to make and flavored with just the right amount of molasses, ginger and cinnamon.