Soft and Chewy Gingersnap Cookies

Soft and Chewy Gingersnap Cookies by @browneyedbaker :: www.browneyedbaker.com #recipe

Have you made a holiday baking list, yet? Maybe you’ve already beat me to the kitchen and have been whipping up Christmas treats as soon as the turkey leftovers were safely tucked away in the fridge. Each year, I get way overaggressive with my baking list and never end up coming close to finishing everything on it, but I just get so excited about Christmas cookies and candy! One cookie that has never gained much footing for me around the holidays is gingersnaps. I know so many people love them, but if you haven’t noticed, I am big-time chewy cookie girl. Crisp, crunchy cookies have never done much for me, with the exception of Italian cookies like pizelle and biscotti. I really do love the flavors of gingersnap cookies, though, so I set about making a version that was soft and chewy. I suppose that negates the “snap” in gingersnap, but wow, are these delicious!

Soft and Chewy Gingersnap Cookies by @browneyedbaker :: www.browneyedbaker.com #recipe

These are so good, in fact, that my Chief Culinary Consultant claimed that they landed a spot in his top three favorite cookies I’ve ever made. Ever. That’s saying something, considering the sheer volume of cookies that come out of my kitchen. These are packed with all of the usual suspects – molasses, ginger, and some additional spices – and baked up nice and soft.

Soft and Chewy Gingersnap Cookies by @browneyedbaker :: www.browneyedbaker.com #recipe

I happened to churn a fresh batch of vanilla bean ice cream a couple of days after making these cookies, and while it was churning, my Chief Culinary Consultant suggested making an ice cream sandwich with these cookies. Pure genius!

Soft and Chewy Gingersnap Cookies by @browneyedbaker :: www.browneyedbaker.com #recipe

What’s top on your holiday baking list this year?

One year ago: Homemade Peppermint Marshmallows
Two years ago: Oreo Cheesecake Truffles
Four years ago: Chewy Oatmeal-Raisin Cookies

Soft and Chewy Gingersnap Cookies

Yield: About 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A soft and chewy version of gingersnap cookies.

Ingredients:

3½ cups all-purpose flour
2¼ teaspoons baking soda
1 teaspoon salt
1¼ teaspoons cinnamon
1¼ teaspoons ground cloves
1 teaspoon ground ginger
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup molasses
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.

3. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.

4. Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month.

(Recipe adapted from Two Peas and Their Pod)

Share This Post...



83 Responses to “Soft and Chewy Gingersnap Cookies”

  1. Cynthia on December 4, 2013 at 12:24 am

    You had me at gingersnap. I’m loving the moist looking interior of these cookies. I have two other “go to” ginger cookie recipes. One is Miette’s gingersnap ( a real snappy snap) and the other is Tartine’s soft glazed gingerbread (used with an old fashioned wooden board to imprint gorgeous designs on the soft cookie), but I was still on the hunt for a chewy ginger cookie for my ginger trifecta and this one looks like the winner. Thanks Michelle! Can’t wait to fire up the oven (again).

    Reply

    • Lori on December 4th, 2013 at 8:07 am

      Cynthia, Thanks so much for the heads up on Tartine’s gingerbread. I immediately googled and saved the recipe. I make Springerles every Christmas and was looking for another recipe to use my with Grandmother’s rolling pin.
      Happy Holidays.

      Reply

      • Cynthia on December 4th, 2013 at 9:51 pm

        My pleasure Lori. You won’t believe how the simple glaze makes the designs from the rolling pin pop – it’s almost magical. Added bonus: the dough is a joy to work with and they taste divine!

        Reply

  2. Viktoriya on December 4, 2013 at 12:43 am

    How much do molasses usually cost at the grocery store if you don’t mind me asking?:)

    Reply

    • Michelle on December 5th, 2013 at 3:30 pm

      At my store, the last time I bought it, it was $3.99 for a 12-ounce jar. I buy Grandma’s Molasses brand.

      Reply

  3. Averie @ Averie Cooks on December 4, 2013 at 2:40 am

    They look awesome! The fact that “landed a spot in his top three favorite cookies I’ve ever made. Ever.” now that’s a huge, huge statement. You probably make at least 50 different versions for cookies every year, 1 a week, give or take, for years on end, so for this to be in the top 3 ever, nice! pinned

    Reply

  4. Becca @ Crumbs on December 4, 2013 at 3:28 am

    I love the flavour of ginger and the softness of cookies. Inspired to put them together!

    Reply

  5. Ellen on December 4, 2013 at 4:09 am

    I love ginger anything!

    Reply

  6. Shana on December 4, 2013 at 4:13 am

    Thank you! I hate crispy cookies, and these look perfect.
    My favorite Christmas candy is peppermint bark.

    Reply

  7. Morgan on December 4, 2013 at 5:09 am

    So which cookies are numbers 1 and 2 on his list???

    Reply

  8. Stephanie on December 4, 2013 at 5:25 am

    My parents are going to visit me next January and I’m on a quest on making the best gingersnap cookies for them. Will definitely try this recipe! Should I freeze this in form of cookies or dough? Thanks

    Reply

    • Michelle on December 5th, 2013 at 3:44 pm

      Hi Stephanie, I would freeze the baked cookies.

      Reply

  9. Diana on December 4, 2013 at 6:19 am

    I second Morgan – what’s #1 and 2?! ;-) These look super good by the way!

    Reply

  10. Jenni on December 4, 2013 at 7:08 am

    I love ginger! Maybe a lemon cream between 2cookies!??!! Yum!!!

    Thanks for your recipes! :o)

    Reply

  11. Katrina @ Warm Vanilla Sugar on December 4, 2013 at 7:17 am

    Gingersnap cookies are the best!! Love this!

    Reply

  12. Carolyn on December 4, 2013 at 8:01 am

    Looks good but have you ever rolled them in sugar before baking? Just wondering if this would work!

    Reply

    • Michelle on December 5th, 2013 at 3:48 pm

      Hi Carolyn, Yes, you can! In fact, in Maria’s recipe (where I adapted this one from) she did just that.

      Reply

  13. Carlene on December 4, 2013 at 8:33 am

    I love homemade peanut brittle. My made it every year when we were kids. I really miss all the baking and candy making she did. She taught me a love of cooking and baking I have tried to pass onto my children and grandchildren. Hold onto traditions, you never know how suddenly loved ones can be taken away. Thanks for the great recipes.

    Reply

  14. Debbie on December 4, 2013 at 8:44 am

    I too like chewy cookies. My ginger molasses cookies are similar – less flour, no vegetable oil or cloves, but it does have allspice and pepper. The original recipe said to only put one pan of cookies in the oven at a time – to ensure that they crinkle on top. Seems to be true.

    Reply

  15. Michele on December 4, 2013 at 9:20 am

    Peppermint bark heavy with white chocolate.

    Reply

  16. Karen Doster on December 4, 2013 at 9:28 am

    That’s easy, fudge!

    Reply

  17. Judith M. on December 4, 2013 at 9:40 am

    Making Magic Cookie Bars for the holidays. I have been making them for over 40 years.

    Reply

  18. Ashley @ Wishes and Dishes on December 4, 2013 at 9:59 am

    I don’t have my list made yet, I’m slacking this year! Love these!!

    Reply

  19. Karla on December 4, 2013 at 10:18 am

    Chewy ginger cookies are the way to go! Love the idea of making an ice cream sandwich with them!

    Reply

  20. Nancy P.@thebittersideofsweet on December 4, 2013 at 10:52 am

    These would be my downfall for sure. Love me some gingersnaps! I liked the hubbys suggestion for the ice cream!

    Reply

  21. Pennie D. on December 4, 2013 at 11:07 am

    I just love these cookies. I always make the gingersnaps but am getting tired of the snap!. Soft is the way to go, nice and chewy, with a big glass of milk.

    Reply

  22. Paule on December 4, 2013 at 11:43 am

    Thank you for sharing all your wonderful recipes all have been exceptional.
    I would like to start baking all my cookies, bars etc now so I don’t have everything piling up at once…..do you have any special tricks for freezing all these wonderful goodies…….I haven’t been expecially thrilled with the results I have had in past years……Thanks again Michelle…
    P.S. It has been so fun watching your puppy grow……amazing how fast that happens……how old is Einstein? happy baking!!

    Reply

    • Michelle on December 5th, 2013 at 3:50 pm

      Hi Paule, I usually freeze cookies for Christmas in an airtight container, in flat layers, with wax paper between the layers. I hope this helps! Einstein is 6, he will be 7 in January :)

      Reply

  23. Laura @ Laura's Baking Talent on December 4, 2013 at 12:02 pm

    I don’t have a gingersnap recipe that I love, so I may have to try this one. Looks delicious!

    Reply

  24. Emma on December 4, 2013 at 12:11 pm

    I love the sound of these I like my cookies soft and chewy but my fella likes his crispy! So I always have to under-bake the first batch and over bake the second batch. These sound perfect for me I can’t wait to try them, and I shall just give them an extra few minutes for him :D

    Reply

  25. Emily on December 4, 2013 at 12:47 pm

    Love anything ginger! These look super. I always bake an orange shortbread cookie for Christmas. I miss my mom’s potica and Pizelle. Those always meant Christmas for me.

    Reply

  26. Cate @ Chez CateyLou on December 4, 2013 at 12:57 pm

    Top three cookies ever?! That’s quite a rec! I need to try this recipe, they look so good! I love a soft and chewy cookie

    Reply

  27. Erin @ The Spiffy Cookie on December 4, 2013 at 1:48 pm

    Soft ginger cookies are the best! I look forward to them every winter.

    Reply

  28. Faye on December 4, 2013 at 2:01 pm

    These look great, the only problem I have in my house is that I’m the only one that loves anything ginger! Oh well, more for me!

    Reply

  29. Maria on December 4, 2013 at 2:18 pm

    Glad you liked the cookies. One of my favorites!

    Reply

  30. Jessica @ Jessiker Bakes on December 4, 2013 at 2:31 pm

    Gingersnap cookies are definitely up there in my top favourites cookies! I’ve made this before and so I know just how amazing they taste. These pictures are so tempting.

    Reply

  31. Brian on December 4, 2013 at 3:08 pm

    Can’t wait to try these!!

    Reply

  32. Amanda on December 4, 2013 at 3:08 pm

    I love anything ginger! Yum!

    Reply

  33. Candy Jackson on December 4, 2013 at 3:10 pm

    I love your red velvet cupcakes with cream cheese icing.

    Reply

  34. Jackie on December 4, 2013 at 3:12 pm

    I bet these are delicious. I love the flavor of gingersnaps, but not risking a broken tooth. These would be much better.

    Reply

  35. Judy on December 4, 2013 at 3:17 pm

    Personally, I love them with a smear of lemon curd. I may make some lemon ice cream to put between these little beauties. Trader Joes has a ridiculously good ice cream that is lemon/ginger with cookies and chunks of ginger.

    Reply

  36. Deanna on December 4, 2013 at 3:18 pm

    I made some last year that had candied ginger bits in them, they were chewy also. Yummy!

    Reply

  37. Mary Bailey on December 4, 2013 at 3:18 pm

    These would be great for a cookie swap.

    Reply

  38. Beth Bilous on December 4, 2013 at 3:19 pm

    I am so making these, as soon as i go buy some molasses. One of my favorite cookies in the world. Thank you.

    Reply

  39. Siri Zwemke on December 4, 2013 at 3:34 pm

    Printing this out to add to my umpteen other recipes from you to try! Today was dark chocolate chunk eggnog cookies. Tomorrow is the eggnog cheesecake bars… the next day……

    Reply

  40. ronda on December 4, 2013 at 3:39 pm

    My ALL time favorite!

    Reply

  41. Mary Jo on December 4, 2013 at 3:39 pm

    LOVE gingersnap cookies. Can’t wait to try this recipe.

    Reply

  42. Rachel blier on December 4, 2013 at 3:41 pm

    These are so tasty

    Reply

  43. Gloria on December 4, 2013 at 3:41 pm

    My favorite. Rainbow cookies. They are on top because they are so colorful.

    Reply

  44. Sarah on December 4, 2013 at 3:41 pm

    Looks delicious! Can’t wait to try them!

    Reply

  45. Nicola on December 4, 2013 at 3:47 pm

    These look divine. Have to go buy ingredients :-)

    Reply

  46. Christine Miller on December 4, 2013 at 3:55 pm

    I am so making these for my little cookie monster grandson.He will love these:)”

    Reply

  47. Sarah @ The New Loaf on December 4, 2013 at 4:45 pm

    I’m with you on the chewy cookies! I also made a chewy gingersnap recipe. Chewy cookie club ;)

    Reply

  48. Graham @ Glazed & Confused on December 4, 2013 at 6:16 pm

    Soft and chewy? Right up my alley!

    I never make gingersnaps because I don’t really like crunchy cookies. I can already tell that these will be amazing. I’m going to make them this weekend!

    Reply

  49. Karen Condit on December 4, 2013 at 6:47 pm

    Looks good but can they beat your Ultimate Ginger Cookies adapted from Ina Garten?

    Reply

  50. Trina Molnar Bock on December 5, 2013 at 7:12 am

    Easy, peppermint bark! Dark chocolate covered with white….mmmm.

    Reply

  51. Liza on December 5, 2013 at 12:12 pm

    Im New to ginger cookies…after rolling them into balls and placing on tray do you flatten them in any way or do you put them into oven in ball form ??? My 1st attempt today ; they came out puffy & cakes , not soft and chewy

    Reply

    • Michelle on December 5th, 2013 at 5:21 pm

      Hi Liza, I didn’t do anything special, but if you found them to be too puffy (you can see mine are anything but!), you can gently flatten them with your hand or the bottom of a glass.

      Reply

  52. Dina on December 5, 2013 at 6:33 pm

    i like softer cookies so i would like these!

    Reply

  53. Michelle on December 5, 2013 at 10:15 pm

    Are you sure the molasses amount is correct or a typo- made these tonight with my very excited 10 year old and followed the recipe exactly- they were sooo much darker than yours and tastes so much like the molasses- They were puffy and more cake like- but very molasses tasty not ginger at all.

    Reply

  54. Heather on December 6, 2013 at 12:16 pm

    Have you frozen these? I’m doing some of my holiday baking today but most of it goes in the freezer until closer to Christmas. Just wondering how these would do after being frozen. They look wonderful!

    Reply

    • Michelle on December 9th, 2013 at 11:13 am

      Hi Heather, I have not frozen these, but I think they would freeze really well.

      Reply

  55. Michelle Child on December 6, 2013 at 10:13 pm

    Mine too came out fluffy :/ They were also almost impossible to roll into balls. The dough was very soft and sticky. Could it be over mixing?

    Reply

    • Michelle Child on December 7th, 2013 at 4:38 pm

      **UPDATE** although they are fluffier than the photos, these cookies are DELISH!! I rolled them in sugar before baking too. YUMMM!!

      Reply

  56. Claire on December 8, 2013 at 9:21 pm

    Like some of the posters above, my cookies didn’t turn out anything like I expected–far too puffy and cakey, and nothing like the cookies in the picture! Then I realized that if you’re looking for the crispy outside-chewy inside texture (which I have been trying to get for years with no success) you really should be using this recipe: http://www.browneyedbaker.com/2009/07/29/ultimate-ginger-cookies/, which is adapted from Ina Garten’s. It’s significantly different from the one here, with no butter and using brown sugar instead of white. I tried this the same night and it was HUGE improvement. Now I can sleep easily! :)

    Reply

  57. Karen on December 9, 2013 at 3:10 pm

    I baked these over the weekend and they are AMAZING!! Definitely holding onto this recipe for the holidays…they are delicious!!! Such a nice change from the usual hard gingersnaps!

    Reply

  58. Cindy on December 10, 2013 at 4:07 pm

    I’ve been looking for a good soft gingersnap cookie recipe,,can’t wait to try it…Thanks! I just wanted to tell you I love that when I print your recipes, it has a picture with it. I usually cut and paste most recipes that I get online and then add a pic, so you save me a step :-)

    Reply

  59. Laura Dembowski on December 11, 2013 at 10:54 pm

    I love soft and chewy cookies like these! And that ice cream sandwich … I don’t even have words. O crossed stollen off my baking list today. I’ve actually wanted to make it for years.

    Reply

  60. Becky Johnson on December 12, 2013 at 10:20 pm

    I just made these and they are cookie perfection – truly.

    Reply

  61. Jen on December 12, 2013 at 10:21 pm

    Just made these today! My family says they’re AWESOME!!!!! Thanks for a great recipe to add to my collection!

    Reply

  62. Chris on December 14, 2013 at 7:15 pm

    I made these today and found that the dough was too wet to rol into balls. I denuded up adding flour. Did anyone else have this issue? Very yummy though!

    Reply

  63. CeeDee on December 15, 2013 at 12:44 pm

    I made these three times in one week! I’ve never met a ginger cookie I didn’t like, but my mom hates ginger and was begging me to make them again…and again. Thanks!

    Reply

  64. keely on December 16, 2013 at 8:59 pm

    Gingersnaps are my favorite holiday cookie. These are delicious! One of our tricks with them is to roll the dough ball in sugar before placing on the cookie sheet. It gives this this great, sweet, texture on the outside, while keeping the inside moist and chewy. I tried it with my last sheet of cookies tonight. They were great!

    Reply

  65. Single Dad on December 19, 2013 at 9:21 pm

    Well mine didn’t turn out flat and chewy, more like fluffy, but my son loved them. His comment “ahhh nice and fluffy, just like I like ‘em” … :-)

    Reply

  66. Amy on December 20, 2013 at 10:05 pm

    These were ok. I found the texture to be more cakey than chewy, and I’d cut back on the cloves, bump up the ginger, and as another reader mentioned, roll them in sugar. Still, my kids gobbled them up!

    Reply

  67. ELF on December 24, 2013 at 2:00 pm

    These just turned out great! I read some comments about them turning out cake like, so I got a little worried and decided to experiment and substituted the 2 cups of White flour with 2 cups of Whole Wheat. They are flat, chewy and yummy. Oh, and I added crystalized ginger and only baked them for 10-12min. The dough was so wet that I had to use a spoon to drop on the cookie sheet. All in all thanks for the recipe! My family is enjoying these very much :).

    Reply

  68. Ramona K on January 3, 2014 at 12:36 pm

    I was wondering if a person could make the balls of dough and freeze them for later use?

    Thanks

    Ramona

    Reply

    • Michelle on January 4th, 2014 at 9:49 am

      Hi Ramona, I have not tried this, but I think it would work just fine.

      Reply

      • Ramona K on January 4th, 2014 at 11:07 pm

        I made a double batch of these and they are habit forming. Even Maggie our little Yorkie Poo loves them. Thanks.

        Reply

  69. Viktoriya on January 10, 2014 at 9:24 pm

    I was really wondering, how do your cookies look so perfect and flat and chewy?? I’m one of those unfortunate people who somehow ended up with puffy cakes, and I did everything exactly right too! These were delicious either way (especially with icecream), but I get really upset when my cookies don’t look right :/

    Reply

    • Michelle on January 11th, 2014 at 9:22 pm

      Hi Viktoryia, I’m sorry that these did not turn out the same for you! I didn’t do anything different than indicated on the recipe, but if you’re finding yours to be puffy, perhaps flatten them slightly with your hand before baking, that might help.

      Reply

  70. Maria on March 8, 2014 at 1:39 am

    I made these today and they turned out fantastic! Mine didn’t turn out as flat as yours did, but that’s a longstanding joke my oven likes to play on me. Literally every cookie I bake turns out “cakey” rather than crispy. The recipe makes 3 dozen and 1 1/2 dozen were gone in a few hours haha!

    Reply

  71. Larry on November 9, 2014 at 11:33 am

    Hi, Marla!

    On your oven that makes cakey cookies, perhaps the oven thermostat is miscalibrated! You could check the temperature with an oven thermometer. (It’s going to say something under 325F when you are calling for 350F.) Or, simply set your oven 25F higher and see if you like the cookies better!

    Most ovens have a calibration adjustment on their thermostat. Once, I spent about $200 refurbishing a giant 40-year-old built-in oven & did all this!

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)