This Gingersnap Cookie recipe is filled with warm ginger and cinnamon spice, dusted with sugar to make it crisp, and baked to soft perfection and a perfect top-down experience! They are a festive favorite that feels like Christmas magic in every bite! Made with simple pantry staples, they’re perfect for cookie exchanges, edible gifts, or cool afternoons with cocoa.
Planning your holiday baking and edible gifts? Don’t miss these gingerbread reindeer cookies, Christmas oreos, or these chocolate covered potatoes!
This Gingersnap Cookie recipe has been a staple of our holiday baking routines for years. The dough comes together in minutes and is easy enough for the boys to mix together. Cold is optional, but it helps the flavor develop and keeps the cookies dense and chewy. My favorite part is the beautiful sugar sparkle and the tops. These cookies look great wrapped with ribbon for gifts! They are an easy way to add a ginger element to your cookie boxes without the work of decorating gingerbread cookies!
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Outstanding Recipes
- It is best served with warm ginger and cinnamon.
- Crackingly sweet tops with soft, chewy centers.
- No hidden equipment is required.
- Festival and frijher-friendly.
Ingredient Notes
- All purpose flour: The base of the dough. Make sure that the break and the level of good results.
- Ground ginger and cinnamon: These two spices bring all the cool cookies to the cookies.
- Butter: Use unpasteurized, softened butter for the best texture.
- Molasses: Unsweetened molasses gives it a rich, gringernap flavor.
- Saturated and brown sugar: This combo adds both fun and depth. Roll the dough with more sugar before baking.
- Egg and vanilla: Help the dough come together and add a little richness.
- Baking Soda and Baking Powder: This creates that soft center with just the right amount of spread and crack.
How to make this gingersnap cookie recipe
- Step 1: Cream the butter and sugar.
- Step 2: Add the wet ingredients.
- Step 3: Next, add the dry ingredients.
- Step 4: Mix the dough until just combined.
- Step 5: Roll cookie scoops sugar.
- Step 6: Bake and enjoy!
Charlotte’s tips for making the best gingersnap cookies
- Chill the dough for 30 minutes if you prefer larger cookies with extra flavor.
- A small Cookie Scoop helps keep the size consistent, so they bake evenly.
- For a little extra lightness and crunch, roll the dough in coarse sugar like a turbinado.
- Take the cookies while they look a little soft in the center. They will finish setting as they cool.
- Store the cookies in an airtight container to keep them soft and chewy throughout the week.
Recipe variations
- Add half of a melted white chocolate cookie to finish off the holidays with holiday sprinkles.
- Switch to Pumpkin Pie Spice instead of cinnamon for more fall flavor.
Recipe Entry
- Light brown sugar works well if you don’t have dark brown sugar.
- Use a 1:1 ratio of baking flour to all-purpose flour if you need a gluten-free version.
- Roll the dough with raw or turbinado sugar for a crunch.
Conservation Tips
These cookies stay soft for days when stored in an airtight container at room temperature. You can try again after baking or freezing the dough balls and bake them later (up to 3 months).
Frequently Asked Questions
Why don’t my gingersnap cookies stay on top
That signature crackle comes from the balance of sugar, hang, and oven heat. Make sure you use baking powder and baking powder, then roll the balls of dough with powdered sugar. Also, don’t wash! Titles crack as they set and cool.
Yes! Scoop and roll the dough into balls, and place them on the tires until they are firm. Transfer to a freezer bag in the freezer and bake straight from frozen (add 1-2 minutes to baking time). This is perfect for holiday PrEP or small batch baking!
Definitely. The dough can be made up to 3 days ahead of time and stored covered in the fridge. You can also bake cookies and keep them soft in an airtight container for up to 5 days. They are always crazy and fun!
How to do something like cooking
Soft and fluffy cookie recipe
These soft and shiny gingersnap cookies are filled with warm ginger and cinnamon spices, coated in sugar glaze, and baked until crispy. A cozy holiday classic that comes together with simple ingredients and is perfect for cookie treats, edible gifts, or afternoon tea treats.
It’s broken
- 2 ¼ cups all purpose flour
- 2 ½ soup ground ginger
- 1 ½ soup ground cinnamon
- ½ soup baking soda
- ½ soup baking powder
- ½ soup salt
- ¾ a cup unpasteurized butter – sothayo
- 1 a cup you are critical and the addition of wrapping
- ¼ a cup dark brown sugar -allocated
- 1 a large egg
- ¼ a cup indefensible molasses
- 1 soup extract the vanilla
Instructions
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Preheat your oven to 350°F and line two baking sheets with parchment paper.
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In a medium bowl, whisk together flour, ground ginger, cinnamon, baking soda, baking powder and salt.
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In a separate large mixing bowl, cream the softened butter with the brown sugar until the mixture is light and fluffy. This should take 2 to 3 minutes.
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Add the egg, molasses, and vanilla extract. Blend until everything is completely combined and smooth.
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Gradually beat the dry ingredients into the wet mixture. Mix just until there are no streaks of flour, be careful not to overdo it.
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Scoop the dough into 1-inch balls. Roll each ball in powdered sugar to coat.
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Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between them.
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Bake for 9 to 11 minutes, or until the edges are set and the tops have a cracked appearance. The centers should look soft.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if you prefer larger cookies with extra flavor.
- A small Cookie Scoop helps keep the size consistent, so they bake evenly.
- For a little extra lightness and crunch, roll the dough in coarse sugar like a turbinado.
- Take the cookies while they look a little soft in the center. They will finish setting as they cool.
- Store the cookies in an airtight container to keep them soft and chewy throughout the week.
I hope you like these Soft gingersnap cookies. If you make this recipe, leave a comment and rate! I would love to know how you liked it. Enjoy, CHAT!
