Soft Ginger Snap Cookies have the cozy spice of a classic ginger snap with a soft, chewy middle. Molasses gives them a deep brown color and rich flavor. A quick roll in sugar adds a little sparkle and a lightly crisp edge. They are easy to share at a holiday gathering or enjoy as a simple afternoon treat.
Why I Love This Recipe
This recipe keeps the bold spice flavor that makes ginger snaps so comforting while giving them a softer bite. The dough uses simple pantry staples, and a short chill makes it easier to roll. The sugar coating adds texture without needing frosting.
- Soft centers: Molasses and brown sugar help the cookies stay chewy.
- Cozy spice: Ginger leads, with cinnamon and cloves adding warmth.
- Simple finish: A sugar coating makes each cookie feel special.
- Easy to save: The dough balls freeze well for another baking day.
What You’ll Need
- Servings: 24 servings, 1 cookie each
- Yield: 24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 22 minutes
- Oven Temperature: 350°F (175°C)
- Pan Size: Two 13×18-inch rimmed baking sheets
Ingredients:
- 2 1/4 cups (270 g) all-purpose flour, spooned into the cup and leveled
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened but not melted
- 3/4 cup (150 g) packed dark brown sugar
- 1/4 cup (80 g) unsulphured molasses, not blackstrap
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (50 g) granulated sugar, for rolling
Tools You Need
- Two 13×18-inch rimmed baking sheets
- Parchment paper
- Two glass mixing bowls and one small glass bowl
- Hand mixer
- Whisk and flexible spatula
- Measuring cups and spoons, or a kitchen scale
- Cookie scoop with a roughly 1 1/2-tablespoon capacity
- Wire cooling rack
How to Make Soft Ginger Snap Cookies
Mix the dough, give it a short chill, and bake just until the edges set.
Step 1: Mix the Dry Ingredients
Whisk 2 1/4 cups (270 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt in a glass bowl until evenly mixed.
Step 2: Cream the Butter and Add the Wet Ingredients
Beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) packed dark brown sugar in a second glass bowl for 2 minutes, until fluffy and evenly blended.
Beat in 1/4 cup (80 g) unsulphured molasses, 1 large egg, and 1 teaspoon vanilla extract until smooth, scraping the bowl as needed.
Step 3: Combine and Chill the Dough
Add the full dry mixture of 2 1/4 cups (270 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine salt to the butter mixture.
Mix on low just until no dry flour remains, then scrape any flour from the bottom of the bowl into the dough with a spatula.
Cover the bowl and chill for 30 minutes so the dough is firm enough to roll.
Step 4: Shape and Coat the Cookies
While the dough chills, preheat the oven to 350°F (175°C) and line two 13×18-inch rimmed baking sheets with parchment paper, placing oven racks in the upper and lower thirds.
Put 1/4 cup (50 g) granulated sugar in a small glass bowl.
Divide the chilled dough into 24 equal portions, roughly 31 g each, and roll each portion into a round ball about 1 1/4 inches across.
Roll the balls lightly in the sugar and space them 3 inches apart, with 12 balls on each sheet. Leave the balls rounded; do not flatten them. Discard any sugar left in the bowl.
Step 5: Bake and Cool
Bake both sheets for 10–12 minutes, swapping their rack positions and rotating them front to back after 6 minutes.
Remove the sheets when the cookie edges are set and lightly golden-brown and the tops have shallow cracks. The centers should look soft but not wet or glossy; they firm as they cool.
Let the cookies rest on the sheets for 5 minutes, then move them to a wire rack for 15 minutes to finish cooling. Keep the second sheet in the oven a little longer if its edges have not set.
Step 6: Serve
Arrange the cooled cookies on a plate and serve them on their own, allowing 1 cookie per serving.
Why This Recipe Works (Quick Science)
Brown sugar and molasses help hold moisture in the cookies. Butter adds richness, while the egg helps bind the dough. Baking soda gives the cookies lift and helps their surfaces brown. Chilling firms the butter so the dough spreads more slowly. Taking the cookies out when the edges set keeps the centers soft as they finish cooling.
Common Mistakes to Avoid
- Packing flour into the cup: Too much flour makes a dry dough. Spoon and level it, or weigh it.
- Using melted butter: It can cause too much spread. Butter should be soft enough to dent without looking greasy.
- Skipping the chill: Sticky dough is harder to shape and can bake into thin cookies.
- Using blackstrap molasses: Its strong, bitter flavor can overwhelm the spices.
- Waiting for firm centers in the oven: The cookies keep setting as they cool. Bake to the edge and surface cues.
- Using a still-warm sheet for another batch: It can melt the dough before baking starts.
Pro Tips
Weigh the dough portions for even baking. If the dough still feels sticky after chilling, give it another 10–15 minutes in the fridge. Check the cookies at the early end of the baking range, since ovens and baking sheets vary.
Leftovers and Storage
Let the cookies cool fully before storing them in an airtight container at room temperature for up to 4 days. Freeze cooled cookies in a sealed freezer container for up to 2 months, with parchment between layers, then thaw at room temperature.
To save the dough, freeze uncoated dough balls on a lined sheet until firm, then transfer them to a freezer bag for up to 2 months. Thaw them in the fridge before rolling in sugar and baking as directed. A longer chill or frozen dough may add time beyond the total listed above.
Macros Information
Estimated per cookie, based on 24 cookies. The estimate counts all the rolling sugar, though a little may remain unused.
- Calories: 140 kcal
- Protein: 2 g
- Carbohydrates: 21 g
- Fat: 6 g
- Saturated Fat: 4 g
- Fiber: 0.5 g
- Sugar: 11 g
- Sodium: 105 mg
These values are estimates and vary with ingredient brands and cookie size.
Frequently Asked Questions (FAQ)
Q: Are Soft Ginger Snap Cookies crunchy?
A: They have lightly crisp sugar-coated edges and soft, chewy centers. They do not have the hard snap of a thin, crisp ginger cookie.
Q: Which molasses should I use?
A: Use unsulphured baking molasses. Avoid blackstrap molasses because it is more bitter and less sweet.
Q: Can I use light brown sugar?
A: Yes. Replace the dark brown sugar with the same amount of packed light brown sugar. The flavor and color will be a little milder.
Q: Can I make the dough ahead?
A: Yes. Keep it covered in the fridge for up to 2 days. If it becomes too firm to scoop, let it sit briefly at room temperature until workable.
Q: Why did my cookies spread too much?
A: The butter or dough may have been too warm, or the flour may have been undermeasured. Chill the dough and use cool baking sheets.
Q: Why are my cookies dry?
A: Too much flour or too much oven time can dry them out. Measure flour carefully and remove the cookies when their edges are set and the centers are soft but no longer wet.
Q: Can I skip the sugar coating?
A: Yes. Leave out the rolling sugar if you prefer. The cookies will have less sparkle and a softer surface, and the nutrition estimate will change.
Q: Can I use fresh ginger instead of ground ginger?
A: Ground ginger works best here because it blends evenly into the dough without adding moisture or fibers. Keep the ground ginger for the most consistent result.
Q: Can I freeze Soft Ginger Snap Cookies?
A: Yes. Freeze fully cooled cookies for up to 2 months in a sealed container. Thaw at room temperature before serving.
Final Thoughts
Soft Ginger Snap Cookies bring together bold spice, sweet molasses, and a soft center in one simple treat. Enjoy them on their own as a simple dessert. Leave a comment and share how you served yours. Happy cooking!