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How To Make Soft Gingersnap Cookies | dipped ginger snap cookies | Baking tips and tricks
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How To Make Soft Gingersnap Cookies
A soft Gingersnap Cookie Recipe! Simple and perfect for this holiday season (though you’ll find me eating them all year ’round).
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RECIPE:
Ingredients
¾ cup unsalted butter softened (170g)
1/2 cup granulated sugar 100g
1/2 cup dark brown sugar firmly packed (100g)
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour 280g
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling
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Recommended Equipment
Glass mixing bowls (Affiliate Link):
Kitchen Scale (Affiliate Link):
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.
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dipped ginger snap cookies
A soft Gingersnap Cookie Recipe! Simple and perfect for this holiday season (though you’ll find me eating them all year ’round).
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
RECIPE:
Ingredients
¾ cup unsalted butter softened (170g)
1/2 cup granulated sugar 100g
1/2 cup dark brown sugar firmly packed (100g)
3 Tablespoons unsulphured molasses
3/4 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 tsp ground cayenne pepper
1 large egg
2 1/4 cups all-purpose flour 280g
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
Additional granulated sugar for rolling
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Recommended Equipment
Glass mixing bowls (Affiliate Link):
Kitchen Scale (Affiliate Link):
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.
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31 Comments
My daughter loves Ginger snaps. We made them for the 1st time during Christmas, and they’re now her favorite 🤩. Thank you so much, this recipe is perfect. Also it’s true the stickiness doesn’t prohibit from rolling and baking right away.
Soft and Chewy!
Soft & Chewy Ginger cookie is the best!!! Thank you for this recipe
Just made these and they turned out good, although they were a tad too salty
Has anyone made this with icing? Curious if it would add a little something or if I should just leave them as is
My dad and gf love soft gingersnaps and I wanted to make them some but have only made crispy ones before wish me luck and ty for the recipe -w-'
Not one to usually comment but this recipe was great. I halved the white sugar (as I usually prefer mine slightly less sweet) and added some nutmeg to the mixture of spices. Turned out as chewy as advertised and with nice cracks on the surface! Have tried other recipes in the past which turned out too cakey but this was perfect. Thanks for an easy recipe.
I prefer the soft cookie 😊
How are ginger snaps chewy? Are they chewy or snaps?
I made it delicious
Just made these! So good, thank you!
I made these cookies today for my family’s 1st annual Christmas Cookie Bake-Off ….and my cookies won!!!!! Love this recipe especially because I have adult braces so hard cookies are a no-no. We’ve actually used this to make ice cream sannys , the intense flavour of 2 of them together with the vanilla ice cream is divine. And my family was wondering what the heck I was doing adding cayenne pepper. Soooo good! Thanks for such a good recipe.
Can I use pomegranate molasses?
Not sure why everyone is calling these Ginger snaps. My Grandmother made Ginger snaps; they are rolled out into a dough roll that is only maybe 1" in diameter and 12" long. She would freeze large batches of dough that were cut into 12" lengths. Then anytime she wanted fresh ginger snaps, she would just pull one 12" long by 1" diameter section and defrost to a chilled dough. She would cut them into very thin 1/8" round pieces. They came out baked no larger than a quarter and were super crunchy and VERY ginger spicy! You'd just often pop the whole piece in your mouth. Does anybody know that traditional recipe? I wonder if the ingredients are different or pretty much the same. Thanks!
I will make these until the gingerbread man cookies hit the stores in december
Love this recipe! 👍
these cookies are amazing and def the cayenne pepper gives it that kick i was looking for!!! ty for sharing this great recipe, its one of hubbys favorite cookies and this one put it over the top!!!
Do they stay soft for days?
Thank you! The price per ginger snap cookie @ Whole Foods is close to 2.00 per cookie. Lol. I am always embarrassed when I buy 12 at a time. Lol. Thank you!!
Why is there cayenne pepper in them?
Why not call them gingersoft cookies?
these are the best ginger cookies i have ever made thank you
ahh, i cant find any molasses in stores where i live. is there any chance i could skip the molasses or is there something i can replace it with?
So, I'm wondering your flour edit was a bit hard to decipher. Is is 2 or 4 cups of Flour? The audio was hard to understand. I put in 3 cups and was a bit dry so I added
1 egg and 1/3 of a stick of butter. It was the right consistency then. Thx
4:07 that could have been taken out of context…lol
Instead of reading your blog while I cook, I just watch your videos❤️ you are such a good teacher. Somebody give this woman more subs. She deserves it!
Awesome! The perfect companion to your last video! I love soft cookies, myself, so I would go for these first.
Because Molasses Cookie doesn't sound as fun. 😂😂. Thank you! I much prefer a softer ginger "snap" cookie.
Do you by any chance have a muffin recipe? I really enjoy your videos and would prefer to watch you rather than someone else. 😊🧁
Sam, you DID IT YET AGAIN with a fantastic and delicious recipe😋🙌💃😍👍😊👌!!!
Oh my delicious!