Looking for a gingersnap cookie recipe you are sure to love?? This soft and chewy gingersnap cookie recipe will not disappoint!
Ginger snap cookies are probably one of my favorite cookies of all time.
Well, they may be tied with chocolate chip cookies.
And my mom’s pumpkin cookies (recipe here btw!). 😂
Most of the people in my life know that I am a VERY picky eater.
And ginger is a very unique flavor and to be honest, I think it took me YEARS to try my mom’s ginger snap cookie recipe.
The biggest reason is probably because I only like soft cookies and my mom always made these cookies with a big ole snap to them (thus the name – I know 🤪…).
So while my cookies have the ginger flavor – I leave out the snap part.
And I use less than half the amount of ginger and cinnamon in my mom’s original recipe. Because besides being a picky eater, I am also quite averse to spice or strong flavors.
Gotta be me – am I right???
At the bottom of this post, you will find even more delicious holiday treat ideas from some of my favorite bloggers!!
So be absolutely sure to scroll all the way to the bottom to get links to those recipes as well!
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In a rush?Jump to Recipe
I just made a batch of these cookies over the weekend for two holiday parties I had.
But honestly – these cookies are incredible as a fall favorite as well.
In fact, I usually make these cookies every couple of weeks starting in September!!
I wonder if that’s why my Covid-15 weight hasn’t come off this year??? 😂
Ingredients for Soft and Chewy Gingersnap Cookies
- Baking Soda
My mom’s recipe uses a whole teaspoon of ginger and cinnamon! I changed my recipe to be less than 1/2 a teaspoon of each ;).
Gingersnap Cookie Recipe
- Electric Mixer
- Measuring cups
- Measuring spoons
- Cookie Sheets
- 1 cup sugar
- ¾ cup butter
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 2 ¼ tsp baking soda
- ½ tsp cinnamon I use a little less than this…
- ½ tsp ground ginger I use a little less than this…
- ¼ tsp salt
- extra sugar for rolling
- Beat sugar and butter in electric mixer
- Add molasses and continue to mix
- Add egg and mix again
- Mix flour, baking soda, cinnamon, ginger, and salt together in a separate bowl
- Add to molasses mixture and mix thoroughly
- Put cookie dough in a smaller bowl
- Cover and chill in refridgerator for at least one hour up to overnight
- Roll dough into one inch balls
- Here is a ball next to a quarter for size
- Roll each ball in extra sugar in a separate bowl
- Place each ball two inches apart on an ungreased cookie sheet
- Bake at 360° for 5.5 – 6 minutes or until desired softness/hardness
Tips For A Gingersnap Cookie Recipe You Are Sure to Love:
- Every oven heats differently (so I have learned via trial and error with multiple ovens!). My mom’s recipe actually says to cook at 375° for 8-10 minutes. And as you can see – I have lowered both my oven temperature AND my cook time to get my cookies soft and chewy just the way I like them! You will have to keep a close eye on the cookies in your oven in order to get them just the way you like them!
- Over the years, I have gotten quite lazy with my baking. I no longer use a separate bowl to mix my dry ingredients. For this recipe, I honestly just leave my stand mixer running as I first add baking soda, ginger, cinnamon, and salt to the molasses mix in the mixer bowl. THEN I just add the flour straight into the mixer bowl once I know the other dry ingredients are well mixed ;).
- Do not make your gingersnap balls too large – they are pretty perfect at the size of a quarter as shown above which will make them basically a 2-3 bite sized cookie ;).
- That said – do not stress over making them all the exact same size! In fact – some of my gingersnap balls are much smaller than a quarter and make for a perfect sized cookie to get the whole thing in your mouth at once! 🤪
- Be careful as you are moving your cookie sheet to the oven – the balls will obviously roll a bit and you really do not want them to be touching as they start cooking and spreading on the sheet.
- The gingersnap cookies will come out of the oven a bit puffy – they will deflate as they cool down ;).
- Here is a photo of the bottoms of my cookies so that you know what to look for if you want your gingersnap cookies soft and chewy like mine:
The cookie on the left in the photo below was cooked for about 7 minutes in my 360° oven and came out a little bit crunchier than my preferred soft and chewy…
My Favorite Baking Supplies
Williams Sonoma is my go to store for most of my kitchen accessories.
About three years ago I bought these cookie sheets and am quite obsessed with them now!
I also love my KitchenAid mixer that I have had for almost twenty years-truly a timeless addition to your kitchen!
This year I finally purchased cooling racks (why oh why did I wait this long to get some of these – I HAVE NO IDEA!).
And now I am as enamored with them as much as I am the cookie sheets above ;).
I hope my homemade ginger snaps cookie recipe becomes a favorite in your house just like it is in mine!
We usually go through the five dozen cookies this recipe makes in less than two days!!
So if that isn’t a sign that these cookies are DELICIOUS – I don’t know what is!
Don’t forget to go take a peek at my friend Amanda’s holiday recipe for Speculaas, Springerle, & Shortbread Springerle – that sure sounds delicious – doesn’t it??
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Oh Christmas isn’t just a day,
It’s a frame of mind.
~ Miracle on 34th Street
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Have a wonderful day my friend! I hope something makes you smile today ;).