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.
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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
Ingredients
- 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
Instructions
- 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.
Notes
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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.
Happy Holidays.
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!