Go Back

soft gingersnap cookie

These Homemade Gingersnap Cookies are crisp on the outside and wonderfully chewy on the inside, rolled in sugar for that classic gingersnap finish. They are the perfect spiced treat for any season!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 36
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups unsalted butter softened
  • 2 cups granulated sugar
  • 0.5 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar for rolling dough

Method
 

Preparation Steps
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a stand mixer, combine butter and 2 cups sugar and beat for one minute or until blended. Add eggs and molasses and continue to mix on medium speed until blended.
  3. In a medium bowl, whisk together flour, baking soda, salt, and spices. Add to butter mixture a little at a time while mixing on low speed. Mix until combined.
  4. Roll the dough into 1-inch balls. Pour additional 1 cup sugar in a small bowl. Roll the dough ball in the sugar until completely coated.
  5. Place dough ball on cookie sheet and space cookies at least two inches apart. Bake for 6-8 minutes or until cookies just begin to crack on the surface. Remove from oven and allow to cool for two minutes before moving to a cooling rack. Cookies will continue to crack and settle as they cool.
  6. Store in an airtight container up to one week.

Notes

Store gingersnap cookies at room temperature in an airtight container for up to 10 days. For longer storage, freeze cookies in a freezer-safe container for up to 3 months.