These soft and chewy gingersnap cookies are a must-bake during the holiday season. Lightly spiced and perfectly sweet, they’re cozy, comforting, and loved by kids and grown-ups alike.

I originally got this cookie recipe from my Auntie Claire and fell in love with their soft and chewy texture, but my kids didn’t love them.

“Too spicy.” both my toddlers said.

So I cut way back on the ground ginger, cinnamon, and cloves.

Now we all love them and bake them every holiday season, along with my Chewy Cowboy Cookies!

Ingredients You’ll Need

all purpose flour
white & brown sugar
molasses
butter - softened to room temperature
ground ginger, cinnamon, clove
salt
baking soda
egg

How to Make Soft & Chewy Gingersnaps

Cream together butter and sugars.

Mix in egg and molasses.

Add dry ingredients.

Mix until just combined.

Roll cookie dough into 1 inch balls and toss in coarse sugar until coated.

Bake at 350 degrees for 18-20 minutes, let cool on the pan.

Storage Instructions:

Store cookie dough in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.

Soft and Chewy Gingersnap Cookies

Alexis

The perfect soft and chewy gingersnap cookie recipe with not too much spice.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

1 ½ sticks butter
¾ cup white sugar
¼ cup brown sugar
⅓ cup molasses
1 egg
½ teaspoon salt
2 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 ¼ cups all purpose flour
½ cup sugar for rolling cookie dough in

Instructions

Preheat oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper.
In a stand mixer using the paddle attachment beat softened butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined.
Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
Place the remaining ½ cup of sugar in a small bowl. Scoop the dough into 1 ½ tablespoon balls and roll in the sugar and place on cookie sheet.
Bake for 15 minutes or until the cookies spread and the tops look cracked. Let cool on the pan for 5 minutes then remove to cool completely on a wire rack.

Keyword cookies