These soft-baked gingersnaps are the epitome of Fall. If this season had a cookie mascot, these would be totally be it. Every single bite is just like a burst of Fall in your mouth! Ginger, cinnamon, nutmeg, cloves, MOLASSES…. Some of the usual suspects in gingersnaps make up these perfectly spicy cookies.
They’re soft and chewy so they’re not like your typical gingersnap, but I love them this way even better! I’m a sucker for a chewy cookie. They stay super soft for days even without covering them which make them the perfect addition to your holiday baking list! Is it too early to start one of those? I’ve got a few things on mine already because I look forward to the cookie baking every year! These snickerdoodles have also made the cut on my list so far.
These soft-baked gingersnaps taste even better on the second day! Once the flavors get a chance to meld together, they become extra, super flavorful.
Gingersnaps are so nostalgic for me. When I was younger, I had horses growing up. My parents still have them but I kind of grew out of riding because I didn’t have the time after I had my son and what not. But I remember I would always feed my horses gingersnaps! Gingersnaps and peppermints. They love them! Isn’t that so odd? Horses are the most amazing and beautiful animals.
Whether you’re baking these for yourself, your family, friends or even a special horse pal, nobody will be able to resist em’!
- 6 tbs unsalted butter softened to room temperature
- 1/2 cup dark brown sugar or light
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/4 cup dark molasses
- 2 tsp ginger
- 3/4 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- pinch salt
- 1/2 tsp baking soda
- 1 1/2 cup all-purpose flour
+1/2 cup granulated sugar for rolling
- Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
- Cream butter and brown sugar together until fluffy.Mix in eggs, vanilla and molasses until completely combined. Add flour, baking soda, salt and spices and stir until just incorporated without over-mixing. Chill dough for 2 hours or over night (I usually do over night).
- Once chilled, roll dough into 1" balls, roll in sugar and place on baking sheet 1 1/2-2" part. Repeat this step for the rest of the dough. Bake cookies 8-9 minutes. (You will most likely need to bake two batches so be sure to place bowl of dough back in the refrigerator so it stays cold.) They will seem underdone but will stay soft as they set up. For a crispier gingersnap, bake for a few minutes longer. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to finish.
- Soft-baked gingersnap cookies will stay soft and fresh for up to 5 days stored in an airtight container.