Ginger Snap Cookies

Homemade Gingersnaps are a family favorite during the holidays, and these ones are especially soft. A few secret ingredients make these ginger snap cookies perfectly chewy and sweet!

One of the most classic holiday cookie recipes! Some may argue that these should be made all year long – but we love them around the holidays along with Sugar Cookies, Snickerdoodles, and of course – Gingerbread Cookies.

Soft gingersnap cookies stacked on plate

Chewy + Soft Ginger snapS

My hubby’s ALL-TIME favorite cookies are Ginger Snaps. He is perfectly content eating an entire box bought from the store. He prefers soft, homemade gingersnaps, but it’s a cookie I rarely ever make so the poor guy has to settle with the store version most the time.

Fortunately, my sister-in-law has a great recipe for soft Gingersnap cookies that she shared with me, and it’s become my husband’s favorite version.

I may prefer cookies filled with loads of chocolate (like our Chocolate Chip Cookies or Brownie Cookies), but he’ll forever love these butter and molasses-filled sweets. 😉

Are ginger snaps and molasses cookies the same thing? There isn’t too much difference, but molasses cookies are softer and chewier and gingersnaps tend to have more of a crunch. This recipe is for a soft ginger snap, so it is more like a molasses cookie than other crunchy gingersnap recipes.

Ginger Snap Cookies dough on a baking sheet

HOW TO MAKE Ginger Snap Cookies

Making these gingersnaps are a cinch. To make them, you’ll need the following ingredients:

  • sugar
  • butter
  • molasses
  • egg
  • applesauce
  • flour
  • baking soda
  • salt
  • spices – cinnamon, cloves, ginger, nutmeg

MIX. To make the cookies, mix together sugar, butter, molasses, egg and applesauce. Mix remaining ingredients in a separate bowl. Combine both together until mixed well.

CHILL. Cover with plastic wrap and refrigerate for 1 hour.

BAKE. Then, shape into 1″ balls and roll in white sugar. Place on an ungreased cookie sheet and bake at 350°F for 8 minutes. Cookies will puff up then flatten. Let cool and then enjoy!

How to store gingersnaps? Place in an air-tight container and STORE on the counter for 2-3 weeks. If FROZEN, they can last up to 6 months long.

Gingersnap cookies sprinkled with sugar

ginger snap Cookie Variations

These ginger snaps are AMAZING as is, but if you are looking to add a bit more flavor, here are some things we like to do:

  • Add CHOCOLATE CHIPS – believe it or not, but white chocolate chips added to the dough are delish!
  • Add KISSES – Like our Peanut Butter Kiss cookies, we also like to add seasonal kisses to the top of the cookie once they’re baked. They can add color, flavor and are great for holidays.
  • DRIZZLE – Because we love white chocolate, we also like to drizzle it on top after the cookies are baked (trust us – they’re soooo good!)

Again – no need to change them up, but you definitely can. And of course, if you want them more crunchy, just bake for a few minutes longer. 😉

I know this gingersnap cookie recipe will become a go-to this holiday season. We hope you love it as much as we do!

for Even More Holiday Cookies:

Ginger Snaps Recipe

5 from 23 votes
Super soft and chewy Gingersnap Cookies - Nutmeg, molasses, ginger, cloves, cinnamon, and applesauce make these cookies so soft tasty!!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Refrigerate 1 hour
Total Time 13 minutes
Servings 24
Calories 139 kcal
Author Lil' Luna


  • 1 cup sugar
  • 3/4 cup butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 1 tbsp applesauce
  • 2 1/4 cup all-purpose flour
  • 1 ½ tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg


  • Preheat oven to 350.
  • Mix together sugar, butter, molasses, egg and applesauce. 
  • Mix remaining ingredients In a separate bowl. Combine with wet ingredients mix until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Shape into 1" balls and roll in white sugar. Place on an un-greased cookie sheet and bake for 8 minutes. Cookies will puff then flatten.


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. 5 stars
    Everyone loved these! I was out of applesauce so I didn’t add it and also skipped nutmeg but they were still great! Ty!dD

  2. 5 stars
    Easy recipe to follow! I mixed everything by hand. I used a medium cookie scoop which was a bit more than 1″ across, but I got 27 cookies for the two sheets I had prepared and still have some dough leftover! That was a pleasant surprise. I baked for 8 min and was a bit worried they were undercooked due to how soft they were and how they looked on the inside, but they were so tasty and I prefer chewy gingersnaps anyway. I didn’t want to leave them in another 2 min and then they become like rocks. I highly recommend using a cookie scoop for this particular dough as it is stickier than other types of cookie dough and can become difficult to work with.

    1. Thanks for sharing what you did. And using a cookie scoop is a great idea. I’m so happy to hear that you enjoyed the ginger snaps!!

  3. 5 stars
    So good! I used to make molasses cookies for my Dad growing up and these remind me of those! just right 🙂

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