soft and chewy gingersnap cookies

★★★★★ 1 Review
pameladapice avatar
By Pamela Dapice
from Springfield, OH

I tweaked these until I got them just perfect, and they have become the most requested cookies I get asked to make every year. Dough formed into balls (before rolling in cinnamon sugar) can be frozen for up to six weeks in an airtight, freezer-safe container or baggie, with parchment paper between the layers. I like to double the batch, roll them all into balls, and freeze half of the recipe for a later use. When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.

★★★★★ 1 Review
serves 18 large cookies

Ingredients For soft and chewy gingersnap cookies

  • 2 c
    all purpose flour
  • 1 Tbsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 stick
    butter, unsalted
  • 1 c
    granulated sugar
  • 1 lg
    egg
  • 1/4 c
    dark molasses
  • 1/2 tsp
    vanilla extract
  • 1/3 c
    white sugar
  • 1/2 tsp
    cinnamon
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How To Make soft and chewy gingersnap cookies

  • 1
    In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well-combined.
  • 2
    In a mixer with paddle attachment, or using a hand mixer on medium speed, beat butter and sugar until light and fluffy -- about one minute.
  • 3
    Beat in egg, molasses and vanilla, also on medium speed. Scrape down the bowl as needed with a rubber spatula. Beat until all ingredients are well-combined and no large lumps appear -- about one minute.
  • 4
    Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel-colored dough is present. Do not overmix.
  • 5
    Form dough into a loose disk, wrap disk in plastic and let the dough rest in the refrigerator for at least two hours, but preferably overnight. (This is one of the greatest cookie-baking secrets of all time! Don't skip this step!)
  • 6
    When ready to bake, preheat oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.
  • 7
    Pinch off small amounts of dough and roll to about the size of a golf ball (if you are using a baking scale, measure balls of dough out to 1-1/2 ounces each).
  • 8
    Combine the 1/3 cup sugar with the 1/2 teaspoon cinnamon in a small bowl. Roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.
  • 9
    Place balls 2-1/2 inches apart on cookie sheet and bake for about 15-17 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
  • 10
    Cookies are done when they are set and slightly cracked on top. Note: Cookies will puff up and then flatten.
  • 11
    Sprinkle warm cookies with just a pinch more of the cinnamon sugar and cool on a wire rack.

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