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Homemade Ginger Snap Cookies are a family favorite during the holidays, and these are especially soft. They are perfectly chewy and sweet!
Ginger Snap Cookies are a classic Christmas cookie recipe! Some may argue they should be made all year long, but we love them around the holidays, with Sugar Cookies, Snowballs, and of course – Gingerbread Cookies.
Chewy + Soft Ginger Snaps
My hubby’s ALL-TIME favorite cookies are Gingersnaps. He is perfectly content eating an entire box bought from the store, but he prefers soft, homemade Ginger Snap Cookies.
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 the taste of these butter and molasses-filled sweets!
Ginger Snaps v Molasses Cookies. There isn’t much difference, but Molasses Cookies are traditionally soft and chewy, whereas Gingersnaps tend to have more of a crunchy texture or a snap. This recipe is for a soft Ginger Snap, so it’s more like a Molasses Cookie.
HOW TO MAKE Ginger Snap Cookies
Making these gingersnaps are a cinch!
PREP. Preheat the oven to 350°F.
WET INGREDIENTS. In a large bowl, or stand mixer fitted with a paddle attachment, mix together the sugar, butter, molasses, egg, and applesauce.
DRY INGREDIENTS. In a medium bowl, mix spices and remaining ingredients. Combine with wet ingredients and mix until combined.
CHILL. Cover with plastic wrap and refrigerate for 1 hour.
BAKE. Shape into 1″ balls and roll in white sugar. Place on an un-greased cookie sheet and bake for 8 minutes. Cookies will puff and then flatten. Cool on a wire rack.
Tips + Variations
STICKY DOUGH. Scooping this dough can be a sticky venture. While a batch is baking, cover and place the remaining dough in the fridge to chill so it’s easier to scoop and roll.
PUFFY COOKIES. These cookies puff up in the oven, then flatten. For a puffy cookie, add another ¼-½ cup of flour to the dough.
VARIATIONS. These ginger snaps are AMAZING as is, but if you are looking to add a bit more flavor:
- Add CHOCOLATE CHIPS – white chocolate chips added to the dough, are delish!
- Add KISSES – like our Peanut Butter Kiss Cookies, add seasonal kisses to the top of the cookie once they’re baked. They can add color and flavor, and are great for holidays.
- DRIZZLE – because we love white chocolate, we like to drizzle it on top after the cookies are baked.
Storing info + More Ginger Treats
STORE. Place in an airtight container and keep on the counter for 2-3 weeks. If FROZEN, they can last up to 6 months long.
FREEZE the dough. Use a 1-inch cookie scoop to portion out and roll the dough balls. Place them on a baking sheet, and then into the freezer. Once solid, transfer to a freezer-safe container.
When ready, roll them in granulated sugar and bake.
For more ginger treats:
for Even More Holiday Cookies:
Ginger Snap Cookies Recipe
Ingredients
- 1 cup sugar plus more for rolling
- ¾ cup unsalted butter softened
- ¼ cup molasses
- 1 egg
- 1 tablespoon applesauce
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- In a large bowl, mix together sugar, butter, molasses, egg and applesauce with a hand mixer.
- In a separate bowl, mix all remaining ingredients.
- Combine dry ingredients with the wet ingredients and mix until combined.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Shape dough into 1-inch balls and roll in white sugar. Place on an ungreased cookie sheet and bake for 8 minutes. Cookies will puff up, then flatten.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super good. 👌 love love. Love
These are a family favorite! So delicious!