These soft gingersnap cookies rely on the entire spice cabinet to come together. We sprinkle ginger, cinnamon, and cloves into the base. We stir in brown sugar and molasses to balance those potent seasonings with sweet notes. Thanks to the inclusion of more than a stick of butter, they’re delicate, chewy and rich. We roll the dough balls in coarse sugar before baking so you’re met with a surprising crystal-like crunch when you bite into it.
Soft Gingersnap Cookie Ingredients
- Brown sugar: We cream the brown sugar with butter to help create delicious, moist, and chewy cookies.
- Butter: We use softened butter in this gingersnap cookie because it’s easier to cream.
- Egg: The protein from the egg helps the gingersnap cookies maintain their shape and soft texture.
- Molasses: We use molasses in this recipe because it sweetens the cookies and caramelizes their edges.
- All-purpose flour: The all-purpose flour helps the cookies maintain their shape when they bake.
- Ginger: We use powdered ginger in this cookie recipe because it’s more potent than the fresh version.
- Baking soda: The baking soda helps to create the caramelized edges on the cookie and gives it its shape.
- Cinnamon: The cinnamon adds sweet and spicy flavors to the gingersnap cookies.
- Cloves: The cloves are responsible for these gingersnap cookies’ warm and spicy flavor.
- Sugar: We sprinkle coarse sugar on the dough balls before baking to create a crunchy texture.
Directions
Step 1: Cream the butter and the sugar
In a large bowl, mix the brown sugar and butter until blended. Next, beat in the egg and molasses.
Step 2: Combine the dry ingredients
Combine the flour, ginger, baking soda, cinnamon and cloves. Gradually add the dry ingredients to the brown sugar mixture and mix. The dough may appear stiff but this is normal.
Step 3: Refrigerate the dough
Cover the dough and refrigerate for at least two hours.
Step 4: Bake the gingersnap cookies
Preheat the oven to 350°F. Shape the dough into 1 inc h balls. Roll the dough balls in sugar. Place them two inches apart on greased baking sheets. Bake the cookies for nine to 11 minutes. Allow the cookies to cool on a wire rack before serving.
Soft Gingersnap Cookies Variations
- Add chocolate chips: Fold semisweet chocolate chips into the dough so that they have a delicious, melty component when you bake them.
- Mix in dried pineapple: Pineapple pairs deliciously with ginger. Try tossing some into the dough for tangy bites.
- Drizzle the cookies with icing: Try whisking up creamy icing to drizzle over these gingersnap cookies. Here’s a delicious recipe for homemade royal icing.
How to Store Soft Gingersnap Cookies
Once your gingersnap cookies have cooled to room temperature, place them in an airtight container. You can store them for about one week. If they become too stale, add a piece of bread to the container to help them regain moisture.
Can you make soft gingersnap cookies ahead of time?
If you have a cookie swap party coming up, prepare this dough in advance and store it in the fridge for two to four days. Then you can bake them the day of and serve your guests fresh cookies.
Can you freeze this soft gingersnap cookie recipe?
Scoop the cookie dough into balls and place them in an airtight container or freezer-friendly bag. They will last for up to two months in the freezer. When you’re ready to eat them, you can bake the cookies straight from the freezer.
How long do soft gingersnap cookies last?
If you’ve baked a lot of cookies, you can store them in an airtight container for up to a week or freeze them for 8 to 12 months.
Soft Gingersnap Cookies Tips
Can you add other spices to these soft gingersnap cookies?
We recommend using ginger, cinnamon and clove because the warm spices taste delicious baked into these gingersnap cookies, but you can definitely infuse other seasonings. Toss in cayenne pepper for an added kick or sprinkle in nutmeg for sweeter notes.
Can I use fresh ginger in these soft gingersnap cookies?
For a fresher taste, try using freshly grated ginger. Grate ginger root finely using a microplane or zester. Follow the recipe and replace the powdered ginger with two tablespoons of the fresh version. The final flavor of the cookies may be milder as you won’t be using the concentrated powder.
How do I know when the gingersnap cookies are finished baking?
To check if the cookies are ready, insert a toothpick into the center. If it comes out with only a few crumbs, they’re ready. If it comes out with wet batter along the toothpick bake them for a little longer.
