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A soft and chewy gingersnap cookie is one of my favorite cookies on the planet. You are going to love the flavor and texture of these best ever soft and chewy gingersnap cookies, and it’s perfect for the holidays.
I have a great love for cookies. It’s not quite as obsessive as my love for cake, but it’s pretty darn close. Cookies were the first thing I baked with my mom, and what I loved to bake as a kid growing up. They’re easy. They’re fast. They’re delicious. What’s not to love about a cookie?
While my go-to cookie is a chocolate chip cookie (with dark chocolate), my second favorite cookie in the whole-wide-world is a gingersnap.
Why is it called a gingersnap cookie?
The traditional way of making this cookie creates a thin, crunchy texture – so when you bite into the cookie or break it in half… it snaps!
What’s different about a soft and chewy gingersnap cookie?
My soft and chewy gingersnap cookies have the same great flavor as a traditional gingersnap but aren’t crunchy. These giant, molasses and ginger-filled cookies have a soft and chewy texture when you bite into them. I added a little texture to the cookies by rolling them in coarse sugar.
What makes gingersnap cookies soft and chewy?
To create the soft and chewy texture of this cookie, I’m using all brown sugar, plus molasses.
Ingredients you need for gingersnap cookies
- Unsalted butter
- Brown sugar
- Ground ginger
- Baking soda
- All-purpose flour
- Coarse decorating sugar
Tips for making gingersnap cookies
- Preheat your oven to 350 degrees F for about 20 to 30 minutes prior to baking the cookies. This extra preheat time helps your cookies rise evenly.
- Start with slightly cold butter. Cold butter ensures your cookies don’t fall flat. Pro tip: cut your butter into cubes before adding it to the mixer to make it easier to beat.
- Beat the butter and sugar for a couple of minutes on their own, until light and fluffy in texture.
- Whisk together the dry ingredients before adding them to the mixture to ensure the spices are evenly distributed.
- Roll the cookies in decorating sugar because will add a delicious crunch to the cookie, while also making it look extra gorgeous!
How many cookies does this recipe make?
This recipe will make 17 three-ounce cookies or 34 one-and-a-half-ounce cookies.
- 3-ounce cookies – bake them for 14 to 15 minutes.
- 1.5-ounce cookies – bake them for 12 to 13 minutes.
Gingersnap cookies are one of my favorite cookies to make during the holiday season. I love gifting plates of gingersnap cookies to neighbors and friends. Can’t wait for you to try these delicious Christmas cookies this season!
Other cookie recipes you’ll love:
- Soft and Chewy Chocolate Chip Cookies
- Best Ever Cowboy Cookies
- Melt in Your Mouth Butter Pecan Caramel Cookies
- Toasted Oatmeal Brown Butter Toffee Cookies
- Irresistible Snickers Cookies
Soft and chewy gingersnap cookies
- 1 cup unsalted butter, slightly cold and cut into cubes
- 2 cups brown sugar, packed
- 2 eggs
- 1/2 cup molasses, regular
- 4 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup coarse sugra
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer, combine the butter and brown sugar. Beat together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Add the eggs and molasses. Beat until smooth, about another 2 minutes.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
- With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
- Using a cookie scoop, create 3-ounce or 1.5-ounce balls of cookie dough. Roll the dough in the coarse sugar.
- Bake 3-ounce cookies for 14 to 15 minutes.
- Bake 1.5-ounce cookies for 11 to 13 minutes.
- Allow to cool completely before serving.