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.
Ingredients needed for Soft and Chewy Gingersnap Cookies:
- 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!
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.
- Combine dry ingredients. In a separate bowl, combine the remaining dry ingredients – the flour, baking soda, baking powder, cinnamon, ginger, and cloves. Gently pour them into the wet ingredients and 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.
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
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- Using a large standing mixer, cream butter and sugar until creamy. Add egg, molasses, and vanilla and combine.
- In a separate bowl, combine the dry ingredients – the flour, baking soda, baking powder, cinnamon, ginger, and cloves. Add to the mixer and mix until just combined.
- Put dough in airtight container and refrigerate for at least two hours. (I usually refrigerate overnight.)
- Roll dough into 1 inch balls and then roll in sugar. Place on cookie sheet lined with parchment paper (don't press down) and bake at 350 degrees for approximately 10-12 minutes.
- 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.