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Soft gingersnap cookies on a baking sheet.
5 from 3 votes

Soft Gingersnap Cookies

The most delicious gingersnap cookies EVER!! 
Prep Time: 12 mins
Cook Time: 1 hr 8 mins
Total Time: 1 hr 20 mins
Servings: 24 cookies


  • 3/4 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 egg, room temp
  • 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 rolling the dough in


  • 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.
  • In a medium size bowl whisk the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients. Mix until combined. 
  • Cover the bowl with the dough in it. Refrigerate for 1 hour*. 
  • 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 greased baking sheet about 2 inches apart. Bake for 7-8 minutes. Remove from the oven and let cool on the pan for 3-5 minutes. Transfer to a wire rack to cool completely. 


*You can also scoop the dough into balls, place the dough balls on a plate, cover it. And refrigerate them for 1 hour. Either way is fine. Chilling the dough, will ensure you have thicker cookies with less spreading.
Recipe source: Salt & Baker


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%)