Soft Gingersnaps Cookies bring all the warm spice you crave in a perfectly chewy bite that melts in your mouth. Unlike traditional crispy gingersnaps, this recipe creates tender cookies with just the right balance of ginger, cinnamon, and molasses sweetness!
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👩🍳 The familiar gingersnap flavor appeals to all ages, making them perfect for potlucks, bake sales, or holiday gatherings!
My 2 Best Tips For Making Soft Gingersnaps Cookies
Sugar Rolling: Roll each dough ball generously in granulated sugar before baking for that classic crackled appearance. The sugar coating not only adds sweetness but also helps create those beautiful cracks on top. Press the dough balls gently into the sugar to ensure good coverage.
Proper Spacing: Give cookies the full 2 inches of space between each one to prevent them from spreading into each other. These cookies do spread quite a bit during baking, so don't be tempted to crowd them. Use multiple baking sheets if necessary rather than overcrowding.
I like to remove my cookies from the oven when the centers still look soft and slightly underdone. They keep cooking on the hot pan for 5 minutes, which is perfect. Overbaking turns soft cookies into hard ones fast!
I know it's tempting to grab cookies right away, but don't remove them too early. That 5-minute cooling time on the pan lets them set while staying soft inside.
I love how these cookies stay tender and chewy for days when stored right. The molasses and vinegar work together to keep them from drying out. No more hard, brittle cookies after just one day!
🩷 Melissa
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Soft Gingersnap Cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup shortening
- 1 cup granulated sugar
- 1 large egg
- ¼ cup dark molasses
- 1 tablespoon vinegar
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together flour, baking soda, ginger, cinnamon, and salt.
- In the bowl of an electric mixer on medium speed, cream together the shortening and sugar. Add the egg and molasses, and beat until well blended. Add flour mixture and mix just until blended. Add vinegar and mix until blended.
- For each cookie, roll 1 tablespoon dough into a ball. Roll each ball in additional granulated sugar.
- Place dough 2 inches apart on ungreased, or parchment-lined cookie sheets.
- Bake 12 to 14 minutes, until edges are set and tops are cracked, but the center is still soft.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
How To Make Soft Gingersnaps Cookies
Step 1: Preheat your oven to 350°F and mix the dry ingredients (flour, baking soda, ginger, cinnamon, and salt) in a medium bowl. Set this aside while you work on the wet ingredients.
Step 2: Cream the shortening and sugar together until fluffy, then beat in the egg and molasses until well combined. Add the flour mixture and mix just until blended, then stir in the vinegar.
Step 3: Roll tablespoons of dough into balls and roll each one in granulated sugar. Place them 2 inches apart on ungreased or parchment-lined baking sheets.
Step 4: Bake for 12-14 minutes until the edges are set and tops are cracked but centers still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Recipe FAQs
Yes, you can use an equal amount of softened butter instead of shortening. The cookies will have a slightly richer flavor and may spread a bit more, but they'll still be deliciously soft.
The most common cause is overbaking. Remove them when the centers still look slightly underdone, and let them finish cooking on the hot pan. Also, make sure you're measuring flour correctly by spooning it into the cup rather than scooping.
Yes, both the baked cookies and the dough freeze well. Baked cookies can be frozen for up to 3 months, and cookie dough balls can be frozen and baked directly from frozen (add 1-2 extra minutes to baking time).
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