Classic Soft Baked Gingersnap Cookies – Cozy & Sweet
Soft Baked Gingersnap Cookies: The Irresistibly Chewy, Spicy Hug Your Soul Needs
⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated October 2025
Imagine a crisp autumn evening, a mug of warm tea, and a cookie that’s a perfect symphony of spice and sweetness. These aren’t your grandma’s rock-hard gingersnaps; oh no, these are a revelation! Our Soft Baked Gingersnap Cookies are chewy, tender morsels bursting with the warming embrace of ginger, cinnamon, and cloves, all kissed with a touch of molasses. Each bite transports you to a cozy place, making them absolutely perfect for holiday gatherings, a quiet afternoon treat, or simply to brighten a chilly day. Get ready to fall in love with a cookie that feels like a warm hug from the inside out.
Quick Glance
- ⏱️ Prep Time: 20 minutes
- 🍽️ Servings: 24 cookies
- 💥 Vibe: Spicy, Chewy, Comforting
Jump Ahead
- What You’ll Need
- How to Make Soft Baked Gingersnap Cookies
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
- Recipe Note
What You’ll Need
Gathering your ingredients is the first step to baking bliss! Make sure everything is measured out and ready to go for a smooth and joyful baking experience.
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar, plus ¼ cup for rolling
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
How to Make Soft Baked Gingersnap Cookies
Creating these soft, chewy gingersnaps is a truly delightful process. Follow these simple steps to bring them to life in your kitchen!
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then stir in the molasses and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and deepens the flavors.
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the remaining ¼ cup of granulated sugar in a shallow dish for rolling.
- Roll the Cookies: Scoop out dough by the tablespoon (about 1.5 tablespoons per cookie). Roll each portion into a smooth ball between your palms, then roll generously in the granulated sugar to coat.
- Bake to Perfection: Place the sugar-coated balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look soft. They will puff up and then gently flatten as they cool, developing those beautiful crackles.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible aroma!
Fun Twists & Serving Ideas
- Chocolate Drizzle: Once cooled, melt some white or dark chocolate and drizzle it over the cookies for an extra layer of decadence.
- Candied Ginger Kick: Fold in ¼ cup of finely chopped candied ginger into the dough with the dry ingredients for an intense ginger burst.
- Pumpkin Spice Twist: Add ½ teaspoon of pumpkin pie spice along with the other dry spices for a festive autumnal flavor profile.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla bean or cinnamon ice cream between two cooled gingersnaps for an unforgettable dessert experience.
- Holiday Gift Jars: Layer these beauties in a decorative jar with a festive ribbon for a thoughtful homemade gift during the holiday season.
Reviews
“These cookies are divine! So soft and chewy, exactly what I hoped for. My family devoured them in minutes!” – Sarah L. ⭐️⭐️⭐️⭐️⭐️
“I’ve always loved gingersnaps but hated how hard they usually are. This recipe is a game-changer! Perfectly spiced and wonderfully tender.” – Mark T. ⭐️⭐️⭐️⭐️⭐️
“Made these for a potluck and they were the first dessert to disappear. Everyone asked for the recipe!” – Emily R. ⭐️⭐️⭐️⭐️⭐️
FAQ
Q: Why are my gingersnaps hard instead of soft?
A: Overbaking is the most common culprit! Keep a close eye on them; they should look slightly underbaked in the center when you pull them out. They will continue to set as they cool. Also, ensure your butter is softened but not melted.
Q: Can I use fresh ginger instead of ground?
A: While ground ginger provides that classic gingersnap warmth, you could try adding 1-2 teaspoons of finely grated fresh ginger for an extra pungent kick. Reduce the ground ginger slightly if you do.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, these cookies will stay wonderfully soft and delicious for up to 5-7 days.
Q: Can I freeze the dough?
A: Absolutely! Roll the dough into balls, coat in sugar, and place them on a baking sheet to freeze until solid. Then transfer to a freezer-safe bag for up to 2-3 months. Bake from frozen, adding a couple of minutes to the baking time.
Conclusion
There’s something truly magical about the aroma of baking gingersnaps filling your home, isn’t there? These Soft Baked Gingersnap Cookies are more than just a treat; they’re an invitation to slow down, savor a moment, and share a little bit of warmth with those you love. Whether you’re baking for the holidays, a special occasion, or just because, this recipe promises pure joy in every soft, spicy bite. Go ahead, gather your ingredients, and let your kitchen fill with the comforting scents of home-baked goodness. Happy baking, my friends!
Recipe Note
For the chewiest results, slightly underbake your cookies. They should look a bit soft in the center when you remove them from the oven. This ensures they cool to a perfectly tender, melt-in-your-mouth texture rather than becoming crisp.
Soft Baked Gingersnap Cookies
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes (including chill time)
Course: Dessert
Servings: 3 dozen (approx. 36 cookies)
Calories: Approx. 120 kcal per cookie
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg (optional)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar (plus ½ cup for rolling)
- ½ cup packed light brown sugar
- ¼ cup unsulphured molasses (dark)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
1.In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Set aside.
2. In a large bowl, using an electric mixer, cream together the softened butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in the molasses, egg, and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps the flavors meld and prevents the cookies from spreading too much.
6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. Place the remaining ½ cup of granulated sugar in a small shallow bowl.
8. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the granulated sugar to coat completely.
9. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
10. Bake for 9-11 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft and puffed. They will flatten and crinkle as they cool. Do not overbake for a soft texture.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Chef’s Notes: For the softest cookies, do not overbake. They may look slightly underdone in the center, but will set as they cool. Chilling the dough is crucial for flavor development and prevents the cookies from spreading too much.
