Soft & Chewy Gingersnaps are the ultimate treat for anyone who loves a perfect balance of spice and sweetness. These cookies boast a warm, aromatic flavor from ginger, cinnamon, and molasses, creating a cozy, holiday-inspired bite. With a crisp edge and a tender, chewy center, they’re irresistibly satisfying in every bite. Ready in just 30 minutes, they’re ideal for a quick baking session or a last-minute dessert that impresses.
Each cookie is a little piece of comfort, delivering a rich, buttery texture and a hint of molasses depth. Perfectly portioned at 24 servings, they’re great for sharing or savoring one at a time. At just 137 calories per cookie, you can indulge guilt-free in this flavor-packed delight. Whether you’re baking for a crowd or treating yourself, these gingersnaps are sure to become a favorite.
Ingredients for Soft & Chewy Gingersnaps
- ¾ cup (170 g) unsalted butter, softened (room temperature works best)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) dark brown sugar, firmly packed (light brown sugar can be substituted)
- 3 Tablespoons unsulphured molasses (blackstrap molasses can be used for a stronger flavor)
- ¾ teaspoon vanilla extract
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper (optional, for a subtle kick)
- 1 large egg
- 2 ¼ cups (280 g) all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar, for rolling
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer), use an electric mixer to beat together the softened butter, granulated sugar, and dark brown sugar until creamy and well-combined.
- Add the molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper). Stir well until fully incorporated.
- Stir in the egg until the mixture is smooth and uniform.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until completely combined. The dough will be thick and slightly sticky.
- Scoop the dough into 1 ½ Tablespoon-sized portions and roll into smooth balls using your palms. If the dough is too sticky, chill it in the refrigerator for 30 minutes.
- Roll each dough ball in granulated sugar until fully coated, then place them on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 10-11 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy your soft and chewy gingersnaps!
Perfect Pairings: Serving Suggestions
These Soft & Chewy Gingersnaps are delightful on their own, but they pair wonderfully with a glass of cold milk, a cup of hot tea, or even a scoop of vanilla ice cream for a cozy dessert. For a festive touch, serve them alongside a warm mug of spiced apple cider or hot chocolate.
Keep Them Fresh: Storage Tips
Store your gingersnaps in an airtight container at room temperature for up to 5 days. To maintain their soft and chewy texture, place a slice of bread in the container—it helps keep the cookies moist. For longer storage, freeze the dough balls or baked cookies in a freezer-safe bag for up to 3 months.
Spice It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped crystallized ginger for extra zing or swap the cayenne pepper for a pinch of black pepper for a milder kick. For a festive twist, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
Quick Tips for Success
If the dough feels too sticky to handle, chill it in the fridge for 30 minutes before rolling. Use a cookie scoop for evenly sized cookies, and don’t overbake—10-11 minutes is perfect for that soft, chewy texture. Let the cookies cool completely on the baking sheet to set properly.
Common Questions Answered
Can I use light brown sugar instead of dark?
Yes, but dark brown sugar adds a richer flavor.
What if I don’t have molasses?
You can substitute with an equal amount of honey or maple syrup, though the flavor will be slightly different.
Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for equally delicious results.
Soft & Chewy Gingersnaps
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup dark brown sugar firmly packed
- 3 Tablespoons unsulphured molasses
- ¾ teaspoon vanilla extract
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
- Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
- Stir in egg.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
- Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.