Soft and Chewy Gingersnap Cookies
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!
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.
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!
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
- 3½ cups (437.5 g) all-purpose flour
- 2¼ teaspoons (2.25 teaspoons) baking soda
- 1 teaspoon salt
- 1¼ teaspoons (1.25 teaspoons) cinnamon
- 1¼ teaspoons (1.25 teaspoons) ground cloves
- 1 teaspoon ground ginger
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (168.5 ml) molasses
- 2 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Love this recipe I made it once and lost it just found it again and it’s my favorite thank you thank you thank you so very much you have a blessed Christmas and a Happy New year
Doctor told me I need more Ginger in my system because of a stroke last year I found your recipe added a teaspoon more Ginger added applesauce instead of oil and that is the best gingersnap recipe I have ever tried and from here on out I am making it for all my friends that are having blood issues so thank you so very much for this recipe it has been a blessing in my family and others around me blessings be
Can I use Backstrap Mollases or Carrob Mollases?
I never comment on recipes but this is one that I go back to time and time again…and it definitely deserves more than a 2.5 star rating. Wth! So here we go. I am one of those people that always somehow manages to make “cakies” instead of cookies. But these…these always, always turn out flat and soft & chewy…I have no idea why this recipe works so well but I won’t question it! And the flavour is amazing….just enough spice, not too much sugar, perfect amount of molasses and the salt really adds depth. I’ve made them for my family, for friends, and brought some in for co-workers and everyone raves about them! They even had self-professed “ginger bread” haters eating 2-3 This is hands down the best cookie recipe I have come across, I honestly can’t thank you enough for posting it!
Hi Maria, Thanks so much for the review, I’m thrilled that you’ve been enjoying these cookies!
I’ve made this recipe for friends, family, neighbors, (and myself) at least five times this past year. We LOOOVE these! So soft, flavorful, old-fashioned, and comforting. It’s perfect with a cup of hot tea in cool weather, and lemonade in the summer. Easy to freeze both the dough and the cookies.
I like many, had cookies that turned out like puffs. Mine were very dry and not chewy or crisp. More like a sandy. I think the amount of molasses is also too much and leave a bitter aftertaste. Sorry not a winner for me.
I actually have had the opposite experience with these cookies, but I think it’s because I take them out of the oven early (so that they’re a bit underdone). This way, they de-poof & cool on the sheet.
These are my NUMBER ONE cookies. I make these for everything – relatives visiting, new neighbors, dessert for the week, potlucks, whatever. My whole family adores them (the first time I made them, we ate almost the whole batch in one night, we loved them so much!). Not too sweet, not too spicy, the flavors are strong but not overwhelming. These cookies are a winner every time. Thank you so much for this incredible recipe!
I wanted a recipe not30 pages of comments. Never got to the recipe and don’t care any more
The comments come after the recipe, so I’m not sure how you had to read comments before seeing the recipe?
These cookies are fantastic! I Love soft cookies too! My family of 3 boys all want to keep sampling…soon there won’t be any left for the bake sale!
I ~love~ this recipe. Ive been searching for a ginger cookie that we could replace my grandmas with as the recipe can’t be found and this is it! they’re absolutely wonderful, the only thing is, and its a personal preference, I like them to be almost spicy, so I add more ginger so you can really taste it, but again, just a personal preference. Again, this recipe is amazing, definitely make these!
This cookies are so awesome my whole family keeps requesting I that I bake more!
I love this receipe and have used it but I have a question. When the dough is ready, to me it is too sticky to roll into balls, it just gets all over my hands. I had to add flour to be able to roll them. Did anyone else run into this? What am I doing wrong? Thanks!!!!!
Made these today. Thanks for the recipe.
Thank you for this recipe. I made these and they are wonderful. I would like to know if you have any suggestions to alter the recipe to make gluten free. Tried by just using premixed gluten free all purpose 1 :1 for regular flour but was far from a success. Any suggestions would be appreciated. Thank you. Happy holidays. mary
Hi Mary, Unfortunately, I am not versed in gluten free baking, so I don’t have a modification suggestion :(
The dough turned out really dry and I couldn’t get all the dry ingredients mixed in. I added a cup of Bailey’s to great success.
I made these cookies. The taste was good, but, they fluffed up like a cake texture. Maybe I cooked them too long ?
Hi Deidre! After reading the other comments about the cookies coming out cake like, my mom told me to switch the white sugar for brown sugar, and PERFECT. I use 1 cup of brown sugar (packed)
I made these cookies tonight and they turned out terrible. I have made numerous chewy gingersnaps and this recipe did not turn out nearly as well as the other recipes I’ve tried. Maybe it’s just my baking skills, but these are inedible. Would not recommend this recipe.
I followed the directions to the T, but when I went to roll in a ball, it was a tad sticky and doesn’t really form a “ball”. Should I add more flour to thicken it up some? Adding in additional (thinking maybe a 1/4 each) of the ginger, glove, cinnamon?
Hi Yvette, I wouldn’t add more flour; if you find the dough too soft, I would try refrigerating it for 30-60 minutes then trying again.
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!
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!
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 :/
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.
I was wondering if a person could make the balls of dough and freeze them for later use?
Hi Ramona, I have not tried this, but I think it would work just fine.
I made a double batch of these and they are habit forming. Even Maggie our little Yorkie Poo loves them. Thanks.
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 :).
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!
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” … :-)
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!
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!
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!
Just made these today! My family says they’re AWESOME!!!!! Thanks for a great recipe to add to my collection!
I just made these and they are cookie perfection – truly.
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.
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 :-)
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!
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: https://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! :)
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?
**UPDATE** although they are fluffier than the photos, these cookies are DELISH!! I rolled them in sugar before baking too. YUMMM!!
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!
Hi Heather, I have not frozen these, but I think they would freeze really well.
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.
i like softer cookies so i would like these!
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
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.
Easy, peppermint bark! Dark chocolate covered with white….mmmm.
Looks good but can they beat your Ultimate Ginger Cookies adapted from Ina Garten?
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!
I’m with you on the chewy cookies! I also made a chewy gingersnap recipe. Chewy cookie club ;)
I am so making these for my little cookie monster grandson.He will love these:)”
These look divine. Have to go buy ingredients :-)
Looks delicious! Can’t wait to try them!
My favorite. Rainbow cookies. They are on top because they are so colorful.
These are so tasty
LOVE gingersnap cookies. Can’t wait to try this recipe.
My ALL time favorite!
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……
I am so making these, as soon as i go buy some molasses. One of my favorite cookies in the world. Thank you.
These would be great for a cookie swap.
I made some last year that had candied ginger bits in them, they were chewy also. Yummy!
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.
I bet these are delicious. I love the flavor of gingersnaps, but not risking a broken tooth. These would be much better.
I love your red velvet cupcakes with cream cheese icing.
I love anything ginger! Yum!
Can’t wait to try these!!
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.
Glad you liked the cookies. One of my favorites!
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!
Soft ginger cookies are the best! I look forward to them every winter.
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
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.
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
I don’t have a gingersnap recipe that I love, so I may have to try this one. Looks delicious!
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!!
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 :)
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.
These would be my downfall for sure. Love me some gingersnaps! I liked the hubbys suggestion for the ice cream!
Chewy ginger cookies are the way to go! Love the idea of making an ice cream sandwich with them!
I don’t have my list made yet, I’m slacking this year! Love these!!
Making Magic Cookie Bars for the holidays. I have been making them for over 40 years.
That’s easy, fudge!
Peppermint bark heavy with white chocolate.
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.
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.
Looks good but have you ever rolled them in sugar before baking? Just wondering if this would work!
Hi Carolyn, Yes, you can! In fact, in Maria’s recipe (where I adapted this one from) she did just that.
Gingersnap cookies are the best!! Love this!
I love ginger! Maybe a lemon cream between 2cookies!??!! Yum!!!
Thanks for your recipes! :o)
I second Morgan – what’s #1 and 2?! ;-) These look super good by the way!
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
Hi Stephanie, I would freeze the baked cookies.
So which cookies are numbers 1 and 2 on his list???
Thank you! I hate crispy cookies, and these look perfect.
My favorite Christmas candy is peppermint bark.
I love ginger anything!
I love the flavour of ginger and the softness of cookies. Inspired to put them together!
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
How much do molasses usually cost at the grocery store if you don’t mind me asking?:)
At my store, the last time I bought it, it was $3.99 for a 12-ounce jar. I buy Grandma’s Molasses brand.
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).
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.
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!