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These soft and chewy Ginger Snap Cookies are filled with nostalgia from Christmases past. They have just the right amount of Christmas spice-with a sprinkle of sugar on the top, too!
There’s something about gingersnaps that feels “old fashioned” and nostalgic. I can easily imagine sitting around the fire in a fancy parlor, drinking tea and eating ginger snap cookies while carolers stroll outside the window.
It’s cheesy, I know. 🙂 But I love Christmas and I love nostalgia. And that’s exactly why I love this cookie recipe. This popular holiday cookie recipe is great for cookie party trays, bake sales, & even gifting.
Traditionally, gingersnaps are a crunchy cookie that “snaps” when you break it apart. It’s similar to sturdy gingerbread. However, I much prefer a soft and chewy cookie, so this recipe features the same flavors, but a softer dough.
What you’ll need to make soft and chewy Ginger Snap Cookies
- all purpose flour
- baking soda
- light brown sugar
- granulated sugar
Start by mixing your dry ingredients together in a small bowl. Then cream the butter and sugar together with a mixer until fluffy.
Add the molasses and egg and mix until combined.
Add the dry ingredients to the wet and mix on low until combined. The dough will be thick and sticky.
Don’t skip this step! Cover and refrigerate for at least an hour. Overnight is fine as well. The longer it sits, the more the flavors will develop.
Scoop out 1 1/2 teaspoon portions and roll the dough into a ball. (The dough is too thick to work well with a cookie scoop, so just use a spoon.) Dip the top in sugar and place sugar side up on a parchment lined cookie sheet.
Bake and then cool on the pan for 1 minute before removing to a cooling rack to finish cooling.
Gingersnaps are a great make ahead cookie for the busy holiday season and freeze well. They can even be decorated by drizzling white chocolate over it. Don’t forget to leave out a plate of ginger snap cookies and milk for Santa!
Ginger Snap Cookies
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- ¾ cup butter softened to room temperature
- ¼ cup molasses
- 1 egg
- 2 Tablespoons white sugar
- In a medium bowl, mix together the flour, baking soda and all the spices. Set aside.
- In the bowl of a stand mixer, beat the butter until light and fluffy - about 1 minute. Add in the brown sugar and beat again for 1 minute, or until mixed together and fluffy. Scrape down the sides and bottom of the bowl to make sure everything is mixing together well.
- Add the molasses and egg and mix on low until combined. Then increase the speed and beat until fluffy - again scraping down the sides and bottom of the bowl occasionally.
- Add the flour mixture all at once and mix on low until it is mixed together well. The dough will be thick and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or even overnight.
- When ready to bake, prepare baking sheets by lining with parchment paper and preheat the oven to 375 degrees.
- Portion the dough into 1 ½ teaspoon portions and roll into a ball. Dip the top in the sugar and place sugar side up on the cookie sheet 2 inches a part.
- Bake for 8 minutes, or until the cookies are just starting to brown on the bottom. Cool on the cookie sheet for 1 minute and then place them on a cooling rack to cool completely.
- I found the dough was too thick for a cookie scoop to work well. A spoon would work fine to portion out the amounts.
- Gingersnaps are a great make ahead cookie for the busy holiday season and freezes well.