Soft Baked Gingersnap Cookies



These Soft Baked Gingersnap Cookies are thick and chewy, and full of rich molasses, ginger, and spices for a wonderful Christmas cookie everyone will love!

Yields: 26 cookies


1/2 cup (1 stick or 8 Tbsp) unsalted butter, room temperature

1/2 cup brown sugar

1 large egg

1 1/2 tsp vanilla extract

1/4 cup molasses

1 3/4 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/4 cup+ granulated sugar for rolling


  1. Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
  2. In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
  3. Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
  4. Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.