Soft Gingersnap Cookies Recipe (2024)

By Maria Lichty

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Soft Gingersnap Cookies-these cookies are a holiday favorite. Add them to your Christmas cookie baking list now!

Soft Gingersnap Cookies Recipe (2)

I know we haven’t celebrated Thanksgiving yet, but I am already in Christmas mode. We don’t have our tree up yet, but I have started baking Christmas cookies. I just couldn’t wait any longer. Over the weekend, I made my favorite Soft Gingersnap Cookies. They are seriously the BEST holiday cookies. You can’t have the holidays without them. I make them every year and every year I fall in love all over again.

Soft Gingersnap Cookies Recipe (3)

I love this recipe because the cookies are perfectly spiced and super soft. To get perfectly soft cookies, take them out at 8 minutes.They won’t look done, but just trust me, they are ready to come out of the oven. Let them sit on the hot baking sheet for a few minutes and then transfer them to a cooling rack. The cookies will set up as the cool and then you will have a batch of super soft gingersnap cookies.

Soft Gingersnap Cookies Recipe (4)

Our house smelled amazing while the cookies were baking. The ginger, cinnamon, and molasses smell filled each room with holiday cheer.

Kick off your Christmas baking with theseclassic Soft Gingersnap Cookies. Your friends and family will love them! They arethe perfect Christmas cookie!

If you like this Gingersnap Cookie recipe, you might also like:

  • Pumpkin Gingersnap Cookies
  • Brown Butter Salted Caramel Snickerdoodles
  • Gingersnap Cookies with White Chocolate Chunks

Soft Gingersnap Cookies Recipe (5)

Photography by: Sarah Fennel // Broma Bakery

Soft Gingersnap Cookies Recipe (6)


Soft Gingersnap Cookies

The BEST gingersnap cookie recipe! We make these cookies every holiday season and they always get rave reviews!

4.63 from 37 votes


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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Servings 3 dozen cookies



  • Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.

  • In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.

  • In the bowl of a stand mixer, beatthe butter and brown sugar until smooth and creamy, about 3 minutes.

  • Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.

  • With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Don't over mix.

  • Form the dough into tablespoon sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart.I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, don't press them down.

  • Bake for 8 minutes and no longer, you want the cookies to stay soft.Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely.

  • Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.

Have you tried this recipe?

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Home » Vegetarian

Soft Gingersnap Cookies Recipe (7)


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Good cookie, made on Sunday.


    1. Glad you liked them!

  2. Do you think I could sub coconut oil for the butter like you do in your whole wheat chocolate chip cookies?


    1. I haven’t tried this recipe with coconut oil. Let me know if you try it!

  3. Hi! I realize this is a much older post so hopefully someone can give me a recommendation. I want to mix up the dough and form into balls and then freeze ahead of time and bake from frozen (I’ve had good success with this with most other cookie recipes). My question is, would you suggest rolling in sugar before freezing or when they are frozen before baking? I do not thaw the dough before baking–usually just go straight from freezer to oven. Thank you!

    1. I guess it depends on how much you want the sugar to stand out. If you freeze the cookie dough balls with the sugar on, the sugar might not stand out as much. If you wait and roll when the dough is frozen, the sugar will be fresh and look prettier. They will be delicious either way! 🙂 Enjoy!

  4. I made these cookies with my two boys today….they were wonderful! I also gave some to my parents and they loved them. Another recipe that I’ll hang on to for many years! Thank you for all the wonderful recipes you share on your blog!


  5. Great great cookies! They were perfect after 8 minutes in the oven. I added extra cinnamon and ginger because I like a spicier cookie and they were great!


  6. I made these and added dried orange cranberries. Wow! They Were Great!


  7. I love gingersnap cookies. All the delicious flavors and the way they make your house smell, it’s what makes me think of the holidays. I like to put a little chopped up candied ginger in mine. I have been trying to make chewier molasses cookies, but mine keep coming out fluffy. Which is fine, but I prefer chewy. Any chance these will come out chewy?


  8. Soft Gingersnap Cookies Recipe (14)
    Just made these – they are delish! Not overly sweet, and it made 30 good sized cookies. We added a little candied ginger piece in the center, and it just makes them pop. I would’ve given them 5-star rating if it had included the candied ginger. Highly recommended!


  9. Soft Gingersnap Cookies Recipe (15)
    I just made these with my 7 year old and 4 year old! They were amazing! The only thing I did different was I rolled them in cinnamon sugar..


    1. Fun! Glad you liked the cookies!

  10. Is there a way to make the cookie dough solid enough to roll out? I’d love to make reindeer-shaped ginger snaps for the holiday season!


    1. This dough is really soft, I haven’t tried rolling it out. Sorry!

  11. Soft Gingersnap Cookies Recipe (16)
    I had tried gingerbread cookies before and never was a gig fan, but I made this for a friend and my goodness, they were so good they even got me hooked! Thanks for the great revmcipe Maria. It’s now a Christmas baking staple. 🙂


  12. Yum. I’m going to try to be a bad mom real soon. Hope you have a great weekend.


  13. awesome article thank you.


  14. I made this and it was an instant hit. Now I make it once every two weeks.thsnks for the recipe.


  15. Soft Gingersnap Cookies Recipe (17)
    I love these cookies, they are so yummy!!!


  16. Should I have left mine in longer. They’re not flat like yours.



    1. You need to flatten slightly with a spatula before putting in the oven and I actually flatten again when they come out. Came out perfect.

  17. I followed the recipe exactly and am an experienced baker. I did not care for this recipes at all. There was something “off” about these. I will go back to my old recipe.


  18. Soft Gingersnap Cookies Recipe (18)
    Out of all the cookies I have ever made these Soft Gingersnap Cookies are my favorite!
    They taste absolutely fabulous!!
    Best cookie ever!
    Only change was in my oven – I needed to bake 9 minutes not 8 (I think I have a puny oven:)

    Thanks for this GREAT recipe


  19. Soft Gingersnap Cookies Recipe (19)
    Time is NOT correct for a convection oven. The emphasis on the the time was important to me. These are not done at 8 minutes. I do not know what kind of oven that you use, but these are raw at 8
    At 8 . Minutes.


  20. Soft Gingersnap Cookies Recipe (20)
    Hi, made these today for a cookie swap tomorrow, recipe is super easy. And wow, probably the best gingersnap cookie I’ve had, love the soft texture! The dough was slightly soft but I put it in the refrigerator for 15/20 minutes before I rolled into balls. I pressed down on my cookies prior to baking and again as soon as they came out. I didn’t want mine puffy. And yes, the 8 minute baking time is spot on! This will be my go to recipe from now on for soft gingersnap cookies!


  21. Soft Gingersnap Cookies Recipe (21)
    These cookies are soft and have amazing flavor. I could make them all year round and they would be a hit


  22. Soft Gingersnap Cookies Recipe (22)
    I use ABV butter and this is the best cookie recipe Ever for hiding the pungent butter taste.
    Bonus the Ginger helps with nausea .


  23. Soft Gingersnap Cookies Recipe (23)
    Just made these and they are perfection! So soft, slightly crisp and chewy around the edges. Nice and spicy. Great molasses cookies!


    1. Glad you liked the cookies! Thanks for letting us know!

  24. I am not a big fan of this recipe. Bottoms were over browned at 375. They are soft because they are under done. I will go back to my tried and true recipe.


  25. just finished making th batter for your gingersnap cookie. when i made them before, (mmmmmm)
    i put then in the fridge for at least 12hrs. i do this w/all the cookies i make..i think it gives the
    butter & all the other ingredients a chance to ‘marry’ the flavors, & i taste a remarkable difference.
    these cookies are just sooo delicious, i brought my dogs groomer some last time & it’s the first
    time i saw her smile, as she told me how much she liked them! i plan on bringing her at least a
    dozen tomorrow.


  26. Maria
    I have had fun with your cookies this week. On the night of our stay at home order I delivered uncooked brown butter snickerdoodles with a container of cinnamon sugar and baking instructions. Oh and of course milk. Last night I delivered warm Andes mint chocolate cookies on plaid plates – oh and milk


    1. Love this! How sweet!

  27. These cookies were AMAZING Maria! I made them thinking I’d be the only one eating them, but the kids LOVED them! Thank you!


    1. Glad everyone enjoyed the cookies!

  28. Soft Gingersnap Cookies Recipe (24)
    These are amazing! Kids just helped me make them today and we had to try just a few more before freezing a bunch for the next cookie craving. They’re not overwhelming like gingerbread cookies are for them as we cut back on the cloves and nutmeg and rolled them in cinnamon sugar – they’re so good!


  29. Soft Gingersnap Cookies Recipe (25)
    Try rolling these in turbinado sugar. They look and taste even more amazing.


  30. Soft Gingersnap Cookies Recipe (26)
    These were amazing. I did cook them 10 minutes. Still nice and soft but a little crunch on the edges. Perfect!! Also i used allspice in place of the nutmeg. Allspice has nutmeg plus other spices. I also used a bit more of each spice to really make the flavors pop. I made a double batch. They were gone fast. People loved them.


    1. I am glad they were enjoyed by all!

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Soft Gingersnap Cookies Recipe (2024)


Why are my ginger snaps soft? ›

Measure Your Flour Correctly to Ensure Gingersnaps are CRISPY! To avoid ending up with Gingersnaps that are thick and chewy instead of perfectly crispy, make sure to measure your flour accurately with a digital scale. It's all too easy to accidentally add too much flour if you're using cups.

Should gingerbread cookies be hard or soft? ›

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

Why won t my ginger cookies crack? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

What is the trick to soften hard cookies? ›

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

How long does it take for ginger to soften? ›

The harder and older it is the longer it will take to soften and the taste won't be as good! Cook the ginger in 350ml / 1.5 cups of water on medium-low heat (simmering) for about 50-60 minutes until the ginger is between soft and al dente.

What is the difference between ginger snaps and ginger cookies? ›

They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.

What does molasses do in baking? ›

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.

What happens if you don't chill gingerbread dough? ›

Forgetting to chill the dough.

It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.

What kind of molasses do you use for gingerbread cookies? ›

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.”

How do you know when ginger cookies are done? ›

So how do you know that they're done? Here's how to tell if gingerbread cookies are done: They'll be firmly set. They'll be a lovely medium-brown color.

Why are my ginger snap cookies flat? ›

Too little flour and too much sugar are often the source of flat cookies, so measure carefully and accurately by using dry measuring spoons and cups for dry ingredients (so that you can spoon the ingredients into them and sweep away the excess) and use cups with pouring spouts for liquids.

Why are my ginger snaps puffy? ›

A higher ratio of butter to flour. A whole egg (rather than just the yolk) gives the cookie some levity (/puffiness) while keeping the cookie nice and tender. A blend of baking powder and baking soda (rather than just soda)

Does gingerbread soften? ›

Decorate the gingerbread people with the icing. Allow icing to set completely before storing biscuits in an airtight container. The gingerbread will soften over time.

Why are my gingerbread cookies crunchy? ›

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet.

Do gingerbread cookies harden when they cool? ›

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread!


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