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.
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.
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.
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:
- Eggnog Cookies
- Snowball Cookies
- Christmas Cookies
- Peppermint Cheesecake Cookies
- Gingerbread Cookies
- Brown Sugar Cookies
Ginger Snaps Recipe
Ingredients
Instructions
- 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.
So good! Soft and chewy!
These were delicious and so easy to make! I love the softer consistency.
These ginger snaps are great! Soft and chewy, they are perfect!
Yay! That makes me so happy! Glad they turned out so perfect!