Soft Gingersnap Cookies

Vickie Parks


These are the best Gingersnap recipe I've ever made. They stay soft and chewy if baked for the minimal amount of time specified in the recipe directions. The original source stated they'll stay fresh for 5 days if stored in an airtight container. I've never had them last long enough to know if that's true, because they go so fast in my house. But I've included that information in the recipe directions nonetheless.


★★★★★ 2 votes

24 to 26
2 Hr 22 Min
8 Min


  • 8 Tbsp
    unsalted butter, room temperature
  • 1/2 cup
    brown sugar
  • 1 large
  • 1 1/2 tsp
    vanilla extract
  • 1/4 cup
  • 1 3/4 cup
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 2 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
    ground cloves
  • 1/8 tsp
    ground nutmeg
  • 1/4 cup
    granulated white sugar, for rolling (amount is approximate)

How to Make Soft Gingersnap Cookies


  1. Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
  2. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, clovers and nutmeg. Add flour mixture to butter-sugar mixture, and beat until combined. Cover bowl, and chill 2 hours.
  3. Roll dough into 1½-inch balls (about 1½ Tbsp each). Roll dough balls in sugar, flatten balls slightly and place on a parchment-lined baking sheet.
  4. Preheat oven to 350°F.
  5. Bake cookies 8 to 9 minutes for a soft cookie. Or, bake 10 to 12 minutes for a crispier cookie. (They might seem underbaked, but they'll be soft and chewy once they've cooled.)
  6. Cool with cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They'll stay fresh for about 5 days if stored in an airtight container.

Printable Recipe Card

About Soft Gingersnap Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat

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