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gingersnap cookies
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4.84 from 6 votes

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.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 886kcal
Author: The Carefree Kitchen

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.

Video

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