Dec 22, 2015

Soft Gingersnap Cookies

Prep Time: 10 mins
Cook Time: 12 mins
This recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.

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This gingersnap cookie recipe has been tried, tested, and tweaked many times until I came up with the perfect, soft but not too soft, crinkled but not cracked gingersnap cookie with that perfect ratio of sugar and spice.

Soft Gingersnap Cookies

Soft Gingersnap Cookies on white plate

Key Ingredients in This Recipe

  • Brown sugar – I use dark brown sugar in this recipe which contains 6.5% molasses (in comparison to 3.5% in light brown sugar). To get an accurate measurement, be sure to tightly pack the brown sugar in a measuring cup.
  • Molasses – Molasses, also known as treacle is a thick, dark syrup by-product made by refining sugarcane or sugar beets into sugar. There are three types of molasses – light, regular and dark, though I typically only use regular.
  • Spices – The gingersnaps get their spiced flavor from a combination of cloves, cinnamon and ginger.

How to Make Chewy Gingersnap Cookies

  1. Beat sugar, oil, molasses and egg. Preheat oven to 375°F. In a large mixing bowl, beat the brown sugar, oil, molasses and egg until creamy.
  2. Mix dry ingredients and add. In a small bowl combine the flour, baking soda, salt, cloves, cinnamon and ginger. Gradually beat in the flour mixture.
  3. Roll dough balls. Roll the dough into 1¼” balls.
  4. Then roll in sugar. Add sugar to a small bowl and roll each ball in the sugar, then place each ball 2” apart on an ungreased baking sheet.
  5. Bake cookies. Bake the cookies for 10 to 12 minutes, or until center is firm. Cool on wire racks.
Soft Gingersnap Cookies rolled in sugar

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Chewy Gingersnap Cookies

Print Pin
Prep Time 10 mins
Cook Time 12 mins
Serves 36 cookies

Ingredients:

  • 1 cup (packed) dark brown sugar
  • ¾ cup vegetable oil
  • ¼ cup regular molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon table salt
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup granulated sugar, for decoration

Instructions:

  • Preheat oven to 375°F (190ºC). In a large mixing bowl, beat the brown sugar, oil, molasses and egg until creamy.
  • In a small bowl combine the flour, baking soda, salt, cloves, cinnamon and ginger. Gradually beat in the flour mixture. Roll the dough into 1¼” balls.
  • Add sugar to a small bowl and roll each ball in the sugar, then place each ball 2” apart on an ungreased baking sheet.
  • Bake the cookies for 10 to 12 minutes, or until center is firm. Cool on wire racks.

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