This post may contain affiliate links. Please read our disclosure policy.
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 Cookies
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 sugar, butter, molasses, egg, and applesauce with a hand mixer.
- In a separate bowl, mix flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Add to the wet ingredients and mix until combined.
- 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°F.
- Scoop with a cookie scoop then roll the dough into 1-inch balls. Roll in white sugar.
- Place on an un-greased cookie sheet and bake for 8 minutes. (While a batch is baking, cover and place the remaining dough in the fridge to chill so it's easier to scoop and roll.) Cookies will puff and then flatten. Cool on a wire rack.
- 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.
These are so good and easy to make. Everyone loved them
Love this recipe
Nothing says holidays more like GINGER SNAPS and these are amazing
So good! I used to make molasses cookies for my Dad growing up and these remind me of those! just right 🙂
Delicious flavor and chewy!!
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.
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!!
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
You’re welcome! I’m glad to hear they turned out well and were delicious.
I love these cookies! Perfect recipe. Love that they are not to hard.
Thank you!! So glad to hear you enjoyed the Ginger Snaps!
These ginger snaps are great! Soft and chewy, they are perfect!
Yay! That makes me so happy! Glad they turned out so perfect!
These were delicious and so easy to make! I love the softer consistency.
So good! Soft and chewy!