Soft & Chewy Gingersnap Cookie Recipe
These soft and chewy gingersnap cookies are filled with warm ginger and cinnamon spice, rolled in sugar for sparkle, and baked until crackly on top. A cozy holiday classic that comes together with simple pantry ingredients and perfect for cookie trays, edible gifts, or afternoon treats with tea.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar plus extra for rolling
- ¼ cup dark brown sugar packed
- 1 large egg
- ¼ cup unsulfured molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, baking powder, and salt.
- In a separate large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This should take about 2 to 3 minutes.
- Add the egg, molasses, and vanilla extract. Mix until everything is fully blended and smooth.
- Slowly stir the dry ingredients into the wet mixture. Mix just until no streaks of flour remain, be careful not to overmix.
- Scoop the dough into 1-inch balls. Roll each ball in granulated sugar to coat.
- Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 9 to 11 minutes, or until the edges are set and the tops have a crackly appearance. The centers should still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if you prefer thicker cookies with extra chew.
- A small cookie scoop helps keep the size consistent, so they bake evenly.
- For a little extra sparkle and crunch, roll the dough in coarse sugar like turbinado.
- Take the cookies out while they still look a little soft in the center. They’ll finish setting as they cool.
- Store cookies in an airtight container to keep them soft and chewy all week long.
Tried this recipe?Let us know how it was!