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
- 2½ cups sugar (divided)
- 1½ cups vegetable oil
- 2 large eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon salt
White Chocolate Dip
- 12 ounces white chocolate chips
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 350 degrees F.
- Spray a baking sheet with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, add 2 cups of the sugar and the 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.
- Using an ice cream scoop or spoon, portion 1½ tablespoon scoops of cookie dough and roll in your hands to make balls. Put the remaining 1/2 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 in your preheated oven 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.
- Meanwhile, 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 but not hot.
- 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. Enjoy!
Video
Notes
Storing instructions: store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Make-ahead tips: you can store the dough in an airtight container, or wrapped with plastic wrap, in the fridge for up to 1 week. When you are ready to make the cookies, remove the dough from the fridge and let it come to room temperature before scooping and baking as directed. You can also scoop and freeze the cookie dough for up to 3 months, thawing in the fridge overnight before baking.
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