These gingersnap cookies are the perfect soft holiday cookie. The cinnamon, ginger and cloves in this recipe will make your kitchen smell amazing and your holiday guests dying for the recipe!

Soft Gingersnap Cookies bunched up close to each other.

Soft Gingersnaps

I’m picky when it comes to my cookies, I want them *just* right. They have to be soft, but not doughy. They need to be on the thicker side and they definitely can’t be thin!

Well, I’ve perfected my gingersnap cookie recipe, and folks, these cookies are gooooood! My kids can’t get enough of these cookies. 

Traditionally, gingersnap cookies are a crunchy cookies, hence the *snap* in gingersnap. I made these cookies so they are on the softer side. If you prefer a traditional crispy gingersnap then just bake the cookies a few minutes longer for that crispy cookie!

Gingersnap cookies are the perfect holiday treat! Not only do they smell like the holidays, they taste like the holidays, too. And the best part about this recipe is that it is simple, the perfect recipe your kids can help you make! I love holiday baking with my family. I loved it when I was young, making cookies with my sister, and I love it now! 


Gingersnap cookie ingredients portioned into glass bowls on a light brown textured background.
  • Butter, softened
  • Light brown sugar, packed
  • Egg, room temp
  • Molasses
  • Flour
  • Baking soda
  • Cinnamon
  • Ground ginger
  • Ground cloves
  • Salt
  • Granulated sugar, for rolling the dough in

How to Make Gingersnap Cookies

  1. Cream together butter and sugar in a stand mixer or in a bowl with a hand mixer. Add the egg and molasses.
  2. Whisk together the dry ingredients. Add the dry ingredients to the wet ingredients.
  3. Cover the dough and refrigerate for 30-60 minutes. Chilling the cookie dough makes it easier to scoop the dough (less sticky) and prevents the cookies from spreading as much in the oven. If you want thick(er) gingersnaps then chill the dough for 60 minutes. For a slightly flatter cookie chill for only 30 minutes.
Four images showing the making of gingersnap cookie dough.
  1. Portion the dough into 1 tablespoon sized cookie dough balls.
  2. Roll the tops of the cookies in granulated sugar.
  3. Bake for 9-12 minutes depending on how soft or crispy you want your gingersnaps.
Four images showing how to make gingersnaps: top left has brown gingersnap dough in a glass bowl, top right and bottom left photo is gingersnap cookie dough balls on baking sheet, bottom right photo is baked soft gingersnap cookies on baking sheet.


What can I use instead of molasses? — Molasses isn’t a very common pantry item these days. So if you are looking for a substitute, here are a few options: Brown sugar. Since brown sugar is simply molasses added to granulated sugar, this will help bring a bit of that molasses flavor to your dough. Pure Wow suggests using ¾ cup brown sugar per 1 cup molasses. Other options include honey, granulated sugar, corn syrup, and maple syrup. However, with each of these options, you aren’t getting the true molasses flavor. Depending on which substitute you use, you may need extra water or spices. 

Why do eggs need to be at room temperature? — This is such a great question! Room temperature eggs mix better and more easily incorporate into your dough or batter mixture. The temperature of eggs also affects the baking time. If you use cold eggs, you’ll most likely need to increase your baking time. To make things easier, just use room temperature eggs! I promise you’ll be glad you did. One big reason is that room temperature eggs rise better!

The best gingersnap cookies on a tan parchment paper.

If you love these cookies, try these holiday recipes

The best soft gingersnap cookies close together.
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5 from 4 votes

Soft Gingersnap Cookies

The most delicious gingersnap cookies EVER!! These cookies are made using a 1 tablespoon sized scoop, so they are perfectly portioned, then dipped in granulated sugar and baked until soft (or bake a few minutes longer for a crispy gingersnap)!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 34 cookies


  • 3/4 cup unsalted butter - softened to room temperature
  • 1 cup light brown sugar - packed
  • 1 large egg - at room temperature
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup granulated sugar - for dipping the dough balls into


  • In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and brown sugar, about 1 minute. 
  • Add the egg and molasses. Cream 1 minute more. Add the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix to combine.
  • Cover the bowl with the dough in it and refrigerate for 30 minutes. Chilling the dough will help it be less sticky and easier to roll and dip in the sugar. It also prevents the cookies from spreading too much. 
  • Preheat the oven to 375°F. Using a 1 Tablespoon cookie scoop, scoop the balls of dough. Dip the tops of the balls in the granulated sugar. 
  • Place balls, sugar side up, on a parchment lined baking sheet, leaving 2 inches between each ball. Bake for 9-12 minutes. If you want soft gingersnaps bake for 9-10 minutes and if you want a bit crispier bake for longer. Remove from the oven and let cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Transfer to a wire rack to cool completely. 


Leftover cookies can be stored in an airtight container at room temperature for 4-5 days. 


Calories: 149kcal (7%)Carbohydrates: 22g (7%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 3g (15%)Cholesterol: 22mg (7%)Sodium: 186mg (8%)Potassium: 80mg (2%)Sugar: 13g (14%)Vitamin A: 185IU (4%)Calcium: 20mg (2%)Iron: 0.8mg (4%)
Course: Dessert
Cuisine: American
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