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)


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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Vegetarian Fall Winter Christmas Desserts

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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 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?


  7. Soft Gingersnap Cookies Recipe (8)
    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!


  8. Soft Gingersnap Cookies Recipe (9)
    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!

  9. 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!

  10. Soft Gingersnap Cookies Recipe (10)
    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. 🙂


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


  12. awesome article thank you.


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


  14. Soft Gingersnap Cookies Recipe (11)
    I love these cookies, they are so yummy!!!


  15. 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.

  16. 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.


  17. Soft Gingersnap Cookies Recipe (12)
    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


  18. Soft Gingersnap Cookies Recipe (13)
    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.


  19. Soft Gingersnap Cookies Recipe (14)
    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!


  20. Soft Gingersnap Cookies Recipe (15)
    These cookies are soft and have amazing flavor. I could make them all year round and they would be a hit


  21. Soft Gingersnap Cookies Recipe (16)
    I use ABV butter and this is the best cookie recipe Ever for hiding the pungent butter taste.
    Bonus the Ginger helps with nausea .


  22. Soft Gingersnap Cookies Recipe (17)
    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!

  23. 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.


  24. 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.


  25. 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!

  26. 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!

  27. Soft Gingersnap Cookies Recipe (18)
    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!


  28. Soft Gingersnap Cookies Recipe (19)
    Try rolling these in turbinado sugar. They look and taste even more amazing.


  29. Soft Gingersnap Cookies Recipe (20)
    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!

See More Comments

Soft Gingersnap Cookies Recipe (2024)


How do you soften snap cookies? ›

The heat of the oven will only dry them out more and make them hard as rocks. Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Should gingerbread cookies be soft or crunchy? ›

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 do ginger snaps get soft? ›

Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream.

What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why are my ginger cookies 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.”

Why are my gingersnaps hard? ›

Here are several reasons why your ginger snap cookies might have turned out hard: Overbaking: Cookies can become hard if they are baked for too long. Make sure to bake these cookies for 20 minutes at 300 degrees F. Too little moisture: If you didn't add enough liquid to the dough, the cookies can become dry and hard.

What makes cookies softer butter or shortening? ›

Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.

How do you keep gingerbread cookies from getting hard? ›

To make soft and chewy gingerbread cookies, follow these tips:
  1. Use molasses: Molasses is a key ingredient in gingerbread cookies, and it's what gives them their soft and chewy texture. ...
  2. Don't overmix the dough: Overmixing the dough will develop the gluten in the flour, which will make your cookies tough.
Jan 6, 2023

What makes cookies soft instead of crunchy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

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

Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.

Are ginger snaps anti inflammatory? ›

Gingersnaps are a healthier alternative to other cookies, being that they are generally low in calories and have many benefits. The ginger that is in these cookies has anti-inflammatory properties, is known to help treat nausea and fight heart disease and other illnesses.

Why didn't my ginger snaps crinkle? ›

Possibly you are not getting enough leavening to cause the cookies to crack as they bake. The kind of fat used might also affect the way the cookies rise, not making them crack.

Do ginger snaps help your stomach? ›

Will ginger candy soothe an upset stomach? Yes it can but make sure it contains real ginger and not too much sugar (since sugar can make stomach issues worse). Other natural ingredients that can help include chamomile, mint, aloe vera, and more.

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.”

Can you soften cookies that are too hard? ›

Microwave in short bursts (10 seconds) until the cookies become slightly soft. Be cautious not to overheat, as this can make them too soft or cause the chocolate to melt. Bread Method:Place a slice of fresh bread in the storage container with the cookies. Seal the container and let it sit overnight.

Why are my ginger snaps hard? ›

Here are several reasons why your ginger snap cookies might have turned out hard: Overbaking: Cookies can become hard if they are baked for too long. Make sure to bake these cookies for 20 minutes at 300 degrees F. Too little moisture: If you didn't add enough liquid to the dough, the cookies can become dry and hard.

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