Ginger Snap Cookies

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.

Soft ginger snap cookies stacked on plate.

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.

Ginger snap cookie dough in bowl.

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.

Ginger Snap Cookies dough on a baking sheet.

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:

Gingersnap cookies sprinkled with sugar.

for Even More Holiday Cookies:

Ginger Snap Cookies Recipe

5 from 23 votes
Homemade Ginger Snap Cookies are a family favorite during the holidays, and these are especially soft. They are perfectly chewy and sweet!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Refrigerate 1 hour
Total Time 1 hour 13 minutes
Servings 24
Calories 139 kcal
Author Lil’ Luna

Ingredients

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

Instructions
 

  • Preheat oven to 350°F.
  • 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.

Video

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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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Comments:

  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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