The Best Ever Soft and Chewy Gingersnaps Cookie Recipe! (2024)

Here is the best recipe for a soft and chewy Gingersnaps Cookie! They’re so easy to make and just as healthy as they are delicious. Also way better than store-bought! Pairs well with other healthy cookies like Molasses Breakfast Cookies and Healthy No Bake Cookies.

If someone were to ask you what your favorite cookie recipe was – and your answer has historically been Chocolate Chip Cookies, Sugar Cookies, or even Oatmeal Chocolate Chips – I need you to hear me when I say that THESE GINGERSNAP COOKIES WILL CHANGE YOUR LIFE.

Gingersnaps Cookie

Hands down, they are THE BEST ginger snaps you’ll ever eat mostly because they are soft and chewy. Some ginger cookie recipes produce crisp, crunchy cookies that will literally snap in your hands. Not these! These soft cookies melt perfectly in your mouth and will make you want a glass of milk (or Hot Chocolate!).

Personally, I think these are WAY better than store-bought. These are not like the Grandma’s iced gingersnap cookies you buy at the store (and the ones I grew up eating). Those are hard and tasteless, while these are moist, PACKED with the taste of ginger and molasses, and incredibly addicting!

Just like all cookies in the Crumbs lineup, these cookies are healthy! I’ve reduced the sugar and improved the flour for a treat that is better for you yet just as delicious!

I’m all about easy too. Some gingersnap cookie recipes are hard… lots of mixing and rolling and chilling and all kinds of steps that can trip you up. This recipe is simple, straightforward, and practically foolproof!

BETTER THAN OLD-FASHIONED GINGER SNAP COOKIES

The list of ingredients seems long for a cookie recipe, but trust me on this. You can’t get a cookie that’s better than old-fashioned ginger snap cookies without a lot of delicious flavors!

1. The Usual Cookie Culprits: Butter + Granulated Sugar + Flour + Egg
2. Key Players: Molasses + Ginger Powder + Ground Cinnamon + Ground Cloves
3. Typical Flavor Boosters: Salt + Baking Soda + Baking Powder

GINGERSNAPS COOKIE RECIPE INSTRUCTIONS

Step 1: In a large bowl or in the bowl of a stand mixer, beat the room temperature butter and sugar on medium-high until it’s light in color, about 2 minutes. (Note: Coconut sugar won’t be as light as granulated white sugar.) Scrape down the sides and the paddle attachment.

Step 2: Add the egg and molasses and beat again on low speed, until incorporated well, about 2 minutes. Scrape down the sides and the paddle.

Step 3: Add the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt and beat on low speed until JUST combined. Stop mixing AS SOON AS the dry ingredients disappear. (Note: Overbeating cookie dough leads to tough cookies, instead of soft and chewy cookies.) Place the dough in the refrigerator to chill for one hour.

Step 4: Line a large baking sheet with a silpat mat or parchment paper and using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)

Step 5: Measure 2 tablespoons of sugar in a small bowl. (I use and recommend these small glass bowls.) When you’ve scooped all the cookies, working with one at a time, roll the scooped dough into a ball using the palm of your hands. Roll the cookie dough in the sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies and place the pan of cookies in the refrigerator for 15 minutes.

Step 6: Preheat the oven to 375F. Bake the cookies for 9-11 minutes, JUST until the edges start to turn darker in color.

Step 7: Remove from the oven and allow the cookies to cool on the pan for 5 minutes before placing them on a wire rack to cool completely.

GINGER SNAPS RECIPE TIPS

To make the best soft and chewy ginger snaps cookies, here are a few tricks you need to know upfront:

1. These cookies require a one-hour chill time. This is SUPER important. The butter is at room temperature, combined with the molasses, which means extra soft dough. Keep this in mind as you go to make this gingersnaps cookie recipe.
2. Be sure to incorporate ALL the butter. You don’t want to see any stray pieces of butter in the dough. Be sure to scrape down the bowl and paddle well and often.
3. Roll the gingersnap dough. I like to use this cookie scoop when making cookies, just so they’re all nice and uniform (and the kids don’t argue over who gets the bigger cookies). You can use one scoop or two for your cookies, but either way, you’ll want to roll the dough together to make a ball.
4. Don’t skip rolling the dough in sugar! The sugary tops give the cookies a really pretty crust. The flavor of the cookie is ON POINT if you skip the sugar roll, but really – who wants to skip rolling cookies in sugar?! These cute little bowls make this really quick and easy.
5. Using a prepared baking sheet, chill the cookies a second time for 15 minutes. Again, this is important and required, and please plan accordingly!

WHAT MAKES THESE HEALTHY GINGERSNAP COOKIES GOOD FOR YOU

I mentioned earlier that these were HEALTHY gingersnap cookies, but let me explain why that is:

• Less Sugar. Most gingersnap recipes call for nearly a full cup of sugar and brown sugar for one batch of cookies. I’ve cut that back a bit so you don’t crash after dessert.
• Better Sugar. My family has been quitting white sugar for several years, and over time we’ve improved the type of sugar we buy. We now buy coconut sugar, which according to a study done in the Philippines, has a lower glycemic index than granulated sugar. It’s also less processed, retains more natural minerals, and tastes just a hint caramel-y!
• Better Flour. Most cookie recipes call for all-purpose flour, which pretty much contains zero nutrients. For my flour mixture, I use whole grain flour – whole einkorn berries freshly ground into whole grain einkorn flour. (Here’s where I buy einkorn berries in bulk and my side-by-side comparison of two-grain mills I’ve owned!)

HOW TO FREEZE GINGERSNAP COOKIES

• If you freeze the raw cookie dough, I recommend portioning out the dough on a cookie sheet so that you can pull out as many cookie dough balls as you need to make cookies that night. Otherwise, you’ll be chipping away at a massive block of cookie dough, and you won’t get very far.
• If you freeze baked cookies, make sure you double-wrap them so that they don’t get freezer burned and start to dry out on you. I recommend freezing in quart-size freezer bags and then again in gallon-size freezer bags. Remember that you can use plastic bags more than once to keep your waste down. You can also freeze the cookies in an airtight container.

QUESTIONS ABOUT GINGER SNAPS COOKIES

​Gingersnap Cookies

No need to wait for the holiday season to enjoy your favorite Christmas cookie! With this easy gingersnaps recipe, you can craft deliciously chewy and soft cookies all year round! Whether you want to try a new cookie recipe or can’t wait to indulge in a little holiday flavor, this Gingersnaps Cookie recipe will become one of your favorite easy recipes to whip up! Once you sink your teeth into these cookies, they’ll quickly become a family favorite! If you try this recipe, let me know in the comments!

More Delicious Holiday Cookie Recipes

• Cut Out Sugar Cookies
• Oatmeal Peanut Butter Cookies
• White Chocolate Chip Cranberry Cookies
• Chocolate Peanut Butter No Bake Cookies
• Healthy Thumbprint Cookies

Gingersnaps Cookie Recipe

Print Recipe

★★★★★5 from 1 review

Here is the best recipe for a soft and chewy Gingersnaps Cookie! They’re so easy to make and just as healthy as they are delicious. Also way better than store-bought! Pairs well with other healthy cookies like Molasses Breakfast Cookies and Healthy No Bake Cookies.

• Author: Tiffany
• Prep Time: 70 minutes
• Cook Time: 9-11 minutes
• Total Time: 5 minute
• Yield: 20–22 Servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale

• ¾ cup unsalted butter, room temperature
• ¾ cup granulated sugar (I recommend coconut sugar)
• 1 egg
• ¼ cup molasses
• 2 ¼ cups whole wheat flour (I recommend einkorn flour)
• 1 Tbsp powdered ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cloves
• ¼ tsp salt
• Up to ¼ cup granulated sugar, for rolling

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Instructions

1. In a large bowl or in a stand mixer, beat the butter and sugar on medium-high until it’s light in color, about 2 minutes. (Note: Coconut sugar won’t be as light as granulated white sugar.) Scrape down the sides and the paddle.
2. Add the egg and molasses and beat again on low speed, until incorporated well, about 2 minutes. Scrape down the sides and the paddle.
3. Add the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt and beat on low speed until JUST combined. Stop mixing AS SOON AS the white flour particles disappear. (Note: Overbeating cookie dough leads to tough cookies, instead of soft and chewy cookies.)
4. Place the dough in the refrigerator to chill for one hour.
5. Line a large baking sheet with a silpat mat and using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
6. Measure 2 tablespoons of sugar in a small bowl. (I use and recommend these small glass bowls.)
7. When you’ve scooped all the cookies, working with one at a time, roll the scooped dough into a ball using the palm of your hands. Roll the cookie dough in the sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookies and place the pan of cookies in the refrigerator for 15 minutes.
8. Preheat the oven to 375F.
9. Bake the cookies for 9-11 minutes, JUST until the edges start to turn darker in color.
10. Remove from the oven and allow the cookies to cool on the pan for 5 minutes before placing them on a cooling rack to cool completely.

Notes

• These cookies require a one-hour chill time. This is SUPER important. The butter is at room temperature, combined with the molasses, which means extra soft dough. Keep this in mind as you go to make this gingersnaps cookie recipe.
• Be sure to incorporate ALL the butter. You don’t want to see any stray pieces of butter in the dough. Be sure to scrape down the bowl and paddle well and often.
• Roll the gingersnap dough. I like to use this cookie scoop when making cookies, just so they’re all nice and uniform (and the kids don’t argue over who gets the bigger cookies). You can use one scoop or two for your cookies, but either way, you’ll want to roll the dough together to make a ball.
• Don’t skip rolling the dough in sugar! The sugary tops give the cookies a really pretty crust. The flavor of the cookie is ON POINT if you skip the sugar roll, but really – who wants to skip rolling cookies in sugar?! These cute little bowls make this really quick and easy.

Nutrition

• Calories: 152

Keywords: gingersnaps cookie