These super soft gingersnap cookies melt in your mouth with all that gingersnap goodness!
I’m in love…
With these super soft gingersnap cookies. Actually, the whole family and the neighbor was in love. We all ate 3 dozen in one day- they were that delish!
I love me some gingersnap cookies, something ’bout that ginger, molasses, and sugar that comes together to form the softest gingersnap cookies you will ever eat.
Usually, gingersnaps are a crunchy cookie, which I also adore, but just felt there needed to be a soft version, so enter… these super soft gingersnap cookies.
Ingredients Used to Make These Soft Gingersnap Cookies
- Flour
- Butter
- Light brown sugar
- 1 egg
- Molasses
- Vanilla extract
- Baking powder
- Granulated sugar (for rolling the cookies in)
- Spices: allspice, ground ginger, salt
Steps to Making Soft Gingersnap Cookies
- Prepare Cookies– mix the cookie dough ingredients in a stand mixer or an electric hand mixer.
- Roll– Roll the cookie dough into balls. Then roll the cookies in a bowl of granulated sugar to cover the balls with sugar.
- Flatten– Next, you’re gonna flatten the cookie balls a little with the back of a spatula.
- Bake– bake for 8-9 minutes, no more because you want the cookies super soft.
Swag Used to Make This Recipe
*affiliate links below
- Airbake 2-pack cookie sheets– these are my absolute favorite cookie sheets to use when baking cookies, and you seriously can’t beat the price. At the time of writing this they are only $12.50 for a 2-pack of cookie sheets. Get them here: http://amzn.to/2h1O1RR.
Now, let’s make some super soft gingersnap cookies.
Soft and chewy- yum!
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Super Soft Gingersnap Cookies
Prep
Cook
Total
Yield 3 dozen cookies
These super soft gingersnap cookies melt in your mouth with all that gingersnap goodness!
Ingredients
- 2 1/4 cups flour (start with 2 cups flour)
- 1.5 teaspoons allspice
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 1 cup light brown sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar, to roll cookies in
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the flour, baking powder, salt, allspice, ground ginger. Set aside.
- With an electric mixer (or stand mixer) beat butter and brown sugar until creamy and fluffy. Add in egg and vanilla extract. Mix well until combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
- Slowly add in flour mixture a little at a time, mixing on low. Mix until combined.
- Using a tablespoon, form the dough into tablespoon sized balls.
- Add granulated sugar to small bowl. Roll each ball in the granulated sugar. Place on baking sheet, 2 inches apart. Press down on the cookies slightly with a spatula to flatten them out a little.
- Bake for 8-9 minutes. Let sit on baking sheet for 2 minutes, then transfer to cooling rack. Cookies will be soft. When cooled sprinkle more granulated sugar on tops of cookies, if desired. Serve.
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I like normal gingersnap cookies, but I always thought the crispiness was a flaw. I would much rather have a soft, chewy cookie.
Cookies have flaws? Haha! I agree! I prefer a soft and chewy cookie as well. :)