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Soft-Baked Gingersnaps

Oct 27, 2014 · 8 Comments

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Soft-Baked Gingersnaps - Sprinkle Some Sugar

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.

Soft-Baked Gingersnaps - Sprinkle Some Sugar

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.

Soft-Baked Gingersnaps - Sprinkle Some Sugar

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.

Soft-Baked Gingersnaps - Sprinkle Some Sugar

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.

Soft-Baked Gingersnaps - Sprinkle Some Sugar

Whether you’re baking these for yourself, your family, friends or even a special horse pal, nobody will be able to resist em’!

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Soft-Baked Gingersnaps

PRINT RECIPE
Servings 13 -14 cookies

Ingredients
  

  • 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

    Instructions
     

    • 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.

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    Soft-Baked Gingersnaps - Sprinkle Some Sugar

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    Comments

    1. Erica (@Erica's Recipes) says

      November 7, 2014 at 10:54 am

      I prefer my gingersnaps chewy so these look stellar to me!

      Reply
    2. Carol Rodriguez says

      October 12, 2016 at 2:11 am

      So surprised this is the only way to get recipes. I am inundated with emails wanted and unwanted. They soft ginger cookies are a must have. Looks so good.

      Reply
    3. Mandi H. says

      October 25, 2016 at 10:09 pm

      These look and sound so delicious! I cannot wait to try!! Just one question – what kind of ginger is supposed to be used? A powder or the real deal chopped up? Thanks!

      Reply
      • Jessica says

        October 31, 2016 at 11:30 am

        Ground ginger (powder) is used in this recipe.

        Reply
    4. Erin says

      November 9, 2017 at 8:01 pm

      I made these on Sunday and I just got around to eating one tonight (it’s Thursday). I made a few other types desserts/cookies at the time to test for Christmas so I had a lot to choose from. But to my surprise these were still soft and delicious. I really enjoy ginger snaps and gingerbread cookies but these surpassed my expectations! I may use the dough as my base for gingerbread this year and try to roll them out. Do you think that would work? Regardless they will be in my rotation for Christmas cookies.

      Reply
      • Jessica says

        November 11, 2017 at 12:54 pm

        Yes! They stay so soft for days, that’s what I love about these cookies. <3 I think using the dough as a base is a great idea, but as is, they definitely would not hold their shape as cut out cookies. Try adding an extra 1/2 cup of flour to start with until the dough is no longer super sticky. Then just treat it as traditional gingerbread dough (separate the dough into two pieces, flatten into a disk, cover in plastic wrap and chill overnight and roll out when ready to use). If you decide to try this, please share your results! I'm curious to hear how they come out! 🙂

        - Jess

        Reply

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    I'm so excited you're here! I’m Jess, the self-taught writer, recipe developer, and photographer behind this blog. I'm a wife to the most amazing man and momma to two sweet boys. Here you will find recipes ranging from decadent desserts to savory dishes. Take a look around and I hope you stay a while. Learn more about me »

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