These Soft Baked Gingersnap Cookies are thick and chewy, loaded with rich molasses, warm ginger, and holiday spices — a cozy Christmas cookie everyone will enjoy.
Christmas cookies make the best neighbor gifts. I’m not much of a candy maker, but I love baking cookies — especially ones that feel like holiday tradition.
Some cookies only appear at Christmastime because their flavors are so tied to the season. These soft baked gingersnaps capture that holiday spice while staying tender and chewy, perfect for sharing and savoring.
For me, Christmas is about traditions, memories, and the comfort of familiar flavors. These cookies combine warm molasses and classic spices with a soft, chewy texture that will brighten any holiday gathering.
Traditional gingersnaps are crisp and “snap” when you bite them, which also makes them a great crust for desserts. I prefer soft cookies, so I adapted those flavors into a soft-baked version that preserves the classic ginger and spice notes while staying thick and chewy.
If you enjoy spice cake or other boldly spiced desserts, you’ll love these soft baked gingersnap cookies. They’re a flavorful, festive treat that’s easy to make and even easier to share.
Soft Baked Gingersnap Cookies
Ingredients
- ½ cup (113 g) unsalted butter (1 stick or 8 Tbsp), room temperature
- ½ cup (100 g) brown sugar, gently packed
- 1 large egg
- 1 ½ tsp vanilla extract
- ¼ cup (60 ml) unsulfured molasses
- 1 ¾ cup (210 g) all-purpose flour (stir, spoon, and level when measuring)
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- Cream the butter and brown sugar together until light and fluffy. Mix in the egg, vanilla, and molasses until completely combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients and mix until combined. Chill the dough for 2 hours or overnight.
- When chilled, roll the dough into 1½-inch balls (about 1½ Tbsp each). Roll each ball in granulated sugar and place on a silicone-lined baking sheet. Note: some doughs may need a light flattening before baking — bake a test cookie if unsure.
- Preheat the oven to 350°F. Bake cookies for 8 to 9 minutes. Keep any extra dough cold until ready to bake. For crispier gingersnaps, bake a few minutes longer. Let cookies rest on the baking sheet for a couple minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
Video
Notes
Nutrition
Calories: 60 kcal |
Carbohydrates: 13 g |
Protein: 1 g |
Cholesterol: 8 mg |
Sodium: 54 mg |
Sugar: 6 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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