Soft Gingersnap Cookies – A chewy spin on classic gingersnap cookies! These cookies are perfect for holiday baking and gifting!
Soft Gingersnap Cookies
I am so excited that it is holiday baking season again. So far this year, I have made sugar cookies and a whole bunch of batches of these soft gingersnap cookies. My family loves this recipe so much that they are all gone within an hour every time I make them. I love eating these chewy gingersnaps with a nice big glass of homemade eggnog while listening to some Christmas music, it really makes it feel like the holiday season.
Now it may be contentious whether these are gingersnaps, molasses cookies, or ginger cookies because they have a soft and chewy texture but I decided to call them soft gingersnaps because of their flavor being spot on to a gingersnap cookie. I think of that as the branch of cookie that has a stronger ginger flavor than say a molasses cookie but hey, call these cookies whatever you want!
Something I also tried doing with these cookies is turning them into truffles. For the recipe, make sure to click HERE!
Common Questions About Making Gingersnap Cookies
Why are they called gingersnaps?
They are called gingersnaps because of the heavy ginger flavor and because of their crunchy texture.
What is the difference between gingerbread and gingersnaps?
The main difference between gingersnaps and gingerbread is that gingerbread tends to be a bit chewier overall then a gingersnap and it is usually rolled out and cut into shapes.
Can I decorate these cookies?
You sure could! While they aren’t a great cookie to cut into shapes, you could instead drizzle white chocolate on top and add sprinkles.
Looking for more cookie recipes? Check these out!
- Chai Spiced Eggnog Cookies
- Chocolate Peppermint Sno-Cap Cookies
- Fluffernutter Cookies
- Soft Frosted Sugar Cookies
- Spiced Brown Butter Chocolate Chip Cookies
- 3/4 cup butter (softened)
- 3/4 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F and line two sheet pans with parchment paper.
- In a large mixing bowl, beat together butter and sugar. Once light and fluffy, add in egg, molasses, and vanilla extract, mixing until combined. Add remaining ingredients and mix until well combined.
- Roll into 1" balls and transfer to lined sheet pan, leaving 2" of space around each cookie as they will spread out a bit. Repeat with remaining cookie dough and then place the sheet pans in the oven to cook for 10-12 minutes. Once they are done cooking, remove from the oven and let cool on the pans for about 5 minutes before transferring the cookies to a wire rack to cool.
* You can roll the cookies in extra granulated sugar before baking if you want to make them look prettier.
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