Soft Gingersnap Cookies
Soft Gingersnap Cookies are a long time favorite for their soft chewy texture! We love this ginger cookie made with butter and molasses.
Ingredients
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, beat butter and sugar. Add eggs and molasses, mix until smooth.
Add flour, soda, salt, ginger and cinnamon. Mix just until wet and dry ingredients are incorporated.
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Reviews from the Original Source
Phenomenal gingersnap recipe!! They always turn out exactly how I like them! Amazing texture. I do a mix of some with regular cane sugar, some with the course turbinado sugar in the raw. I love them!
These are the BEST gingersnap cookies. I didn’t think it was possible to love gingersnap cookies as much as I love these. I make them every Christmas and ALWAYS get asked for the recipe! I roll them in granulated sugar and they are divine. They also freeze well if you want to make them ahead of time!
I absolutely adore soft cookies, so I was thrilled to discover these soft gingersnaps! They are incredibly easy to mix up and bake, and they pack just the right punch of molasses, ginger, and spices. I really love using blackstrap molasses in these to amp up that unique molasses flavor. (Sh, don't tell! It's my secret ingredient!!) I've also subbed in butter-flavored shortening in a pinch and have enjoyed those results as well.
My kids and I CANNOT get enough of these delicious soft chewy cookies! I love to freeze the dough balls and cook 2 or 3 while the kids are going to sleep for a treat at the end of the day.
Made these cookies for a pre-Thanksgiving dinner, and they were so good! I used 4 tablespoons less sugar, and added a couple tablespoons of flour. I used a glass to flatten the balls of dough and baked them on convection for 325 degrees for 8 minutes. They softened up when I put them in a ziplock container. Great with hot chocolate, just saying!
5 stars as always! These were so delish and soft and chewy. Made them for a blood drive at church last week.
Made these for a Christmas get together and overheard my brother in law say they were the best gingerbread cookies he’s ever had :)
I made these soon after the recipe was posted! I rolled mine in raw sugar (the larger granules) and that was a fan favorite! These were very good the same day I baked them, but the flavor and consistency was even better the next day!
Thank you Si for the helpful tips! We experimented and found 3 cups flour worked the best. I have easily made about 10 batches of these cookies in the last week. My whole family loved them and wanted to give them out to their teachers and co- workers. Thank you for sharing our new favorite Christmas cookie recipe!
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