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A stack of molasses cookies tied with a red ribbon sits on a plate next to two cookies on a napkin, one with a bite taken out. A glass of milk is nearby on a rustic wooden surface.

Soft Gingersnap Cookies

Melissa Griffiths
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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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings 30 cookies
Calories 87 kcal

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

Vinegar Secret: The tablespoon of vinegar might seem odd, but it reacts with the baking soda to create extra lift and tenderness. This ingredient is what sets these apart from ordinary gingersnaps and keeps them wonderfully soft.
Molasses Matters: Dark molasses provides the deep, rich flavor that makes these cookies special, but you can use light molasses for a milder taste.
Crack Appeal: Those signature cracks on top develop naturally during baking and indicate perfectly baked cookies. 
Double Batch: This recipe doubles beautifully if you need more cookies for a large gathering. The dough balls can also be frozen on baking sheets, then transferred to bags for longer storage.

Nutrition

Serving: 1gCalories: 87kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 5mgSodium: 79mgPotassium: 54mgFiber: 0.3gSugar: 9gVitamin A: 8IUVitamin C: 0.002mgCalcium: 8mgIron: 1mg
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