Soft & Chewy Gingersnap Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
24 cookies
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Calories
137 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Soft & Chewy Gingersnap Cookies
Description
Soft & Chewy Gingersnap Cookies feature a combination of softened butter, two types of sugar, molasses, and a blend of warming spices including ground ginger, cinnamon, cloves, and cayenne pepper. The dough includes baking powder and baking soda to ensure a tender, chewy texture rather than a crisp snap. After rolling the dough balls in granulated sugar, baking at 350°F for 10 to 11 minutes yields cookies with a soft interior and a lightly crisp sugared exterior. The molasses contributes a deep, rich flavor and chewy quality.
The balanced spice mix gives these cookies a warm, comforting taste profile with a touch of heat from the cayenne pepper that is subtle but noticeable. This spice, together with the molasses, makes these gingersnaps stand out compared to standard recipes. Baking them just until set ensures they don’t become dry or brittle.
These cookies store well at room temperature in an airtight container for up to a week, making them a convenient treat to bake ahead. Rolling the dough into balls before freezing lets you portion and preserve dough for easy future baking without compromising the sugar coating or texture. Their soft chew texture suits those who prefer tender cookies over crispy ones.
Ingredients
- ¾ cup butter softened, unsalted
- ½ cup granulated sugar
- ½ cup dark brown sugar firmly packed
- 3 Tablespoons unsulphured molasses
- ¾ teaspoon vanilla extract
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ⅛ tsp ground cayenne pepper
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- granulated sugar additional, for rolling
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
- Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
- Stir in egg.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
- Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Store leftover cookies sealed at room temperature for up to one week to maintain freshness and texture.
- Portion and roll dough balls coated in sugar before freezing for up to three months; bake directly from frozen, adding about one minute to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 137mg | 6% |
| Potassium | 84mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 7IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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