Soft and Chewy Gingersnap Cookies are one of my favorite holiday cookies. The molasses provides a full, deep flavor that isn’t overly sweet, and makes these cookies perfect for a cozy pajama day on a chilly weekend. Bring on Christmas!
Outside of October, my birthday month, Christmas time is my favorite time of year.
- chilly weather (meaning a light jacket here in Texas)
- shopping for special gifts for special people
- get-togethers with friends and family
- Christmas shows and Christmas MUSIC
- all the treats and COOKIES
- and most importantly, the hope of Christ!
These cookies? Not overly sweet, but a perfect mix of sugar, butter, flour, molasses, cinnamon, ginger, and cloves. ALL the Christmas-y flavors I’m looking for in a cookie. Another plus —> petite in size…so you can eat two or three of them and not feel bad about it.
- Butter – I use unsalted butter for these.
- Sugar – Brown sugar works best and provides the best base for gingersnaps.
- Egg – Just one egg needed.
- Molasses – I use an un-sulfured molasses. You can find it on most grocery store shelves.
- Vanilla – Watkin’s vanilla is my go-to.
- Flour – Use all-purpose flour for the best results.
- Leavening agents – A teaspoon each of baking soda and baking powder.
- Christmas-y spices – Cinnamon, ginger, and cloves!
- Salt – Just a pinch of kosher salt is required.
How to make the BEST Gingersnap Cookies:
Combine butter and sugar. In a large standing mixer, combine softened butter and brown sugar. Mix until well combined.
Add wet ingredients. To the bowl, add the egg, molasses, and vanilla, and mix again.
Carefully measure the flour.
Add dry ingredients. Then to the bowl, add the flour, baking soda, baking powder, cinnamon, ginger, and cloves. Mix until just combined.
Chill. Chill the dough for at least two hours or overnight.
Roll into balls. Use your hands to form small one-inch balls. Roll them into some extra white sugar and place on prepared baking sheets.
Bake. Bake the cookies in a preheated 350 degree oven for 10-12 minutes, or until done to your liking.
Cookie Baking Tips:
- Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for more even baking. If using a convection oven, you can bake two batches at a time.
Storing and Freezing
- Storing – These cookies will store nicely for several days (on your countertop) in an airtight container.
- Freezing – Freeze these cookies (either the unbaked cookie balls or the baked cookies) in an airtight container for up to three months.
Soft and Chewy Gingersnap Cookies
- 3/4 cup unsalted butter – softened to room temperature
- 1 cup brown sugar
- 1 large egg – at room temp
- 1/4 cup molasses – unsulphured
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour (300 grams) – carefully measured
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1/2 teaspoon kosher salt
- Using a large standing mixer, cream butter and sugar until creamy. Add egg, molasses, and vanilla and combine.
- Then add the baking soda, baking powder, kosher salt, cinnamon, ginger, and cloves. Mix well.
- Carefully measure the flour. Use either the spoon and level method or a digital scale. See blog post for more info.
- Add the flour to the mixing bowl and mix until just combined.
- Put dough in airtight container and refrigerate for at least two hours. (I usually refrigerate overnight.)
- Roll dough into 24 balls and then roll in sugar. Place (8 at a time, spaced apart) on a cookie sheet lined with parchment paper (don't press down) and bake at 350 degrees for approximately 10-12 minutes. Repeat with remaining cookies.
- Let cookies sit for 10 minutes and then remove to cooling racks.
- Use room temperature butter for best results.
- Store the dough in the refrigerator for a couple hours before baking.
- Bake the cookies until they are nice and golden brown on top, about 10 minutes.
- Baked cookies can be stored on the counter in an airtight container, for up to five days.
- You can also freeze the dough, or baked cookies, for up to three months.