Best 4 Soft Gingersnap Cookies Recipes

Indulge in the delightful world of soft gingersnap cookies, a timeless classic that has captivated taste buds for generations. These delectable treats are characterized by their unique blend of sweet and spicy flavors, perfectly complemented by a satisfyingly soft and chewy texture. With just the right amount of warmth from ginger and a hint of molasses, these cookies are sure to become a favorite in your household. Discover the secrets behind creating the perfect soft gingersnap cookies with our collection of carefully curated recipes. From classic to modern variations, each recipe offers a unique twist on this beloved cookie, ensuring there's something for every palate. Whether you prefer a traditional approach or are seeking culinary adventure, our recipes will guide you through the process of creating these irresistible treats. Prepare to embark on a journey of taste and nostalgia as you explore the world of soft gingersnap cookies.

Here are our top 4 tried and tested recipes!

GINGERSNAP COOKIES (SOFT & CHEWY)

Gingersnap Cookies (Soft & Chewy) image

These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!

Provided by Katherine in Alberta

Categories Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup white sugar
1 cup margarine or 1 cup butter
1 egg
1/4 cup molasses
1/4 cup sugar, on a plate for later

Steps:

Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
Add the dry ingredients and mix by hand.
Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
On a plate put at least a 1/4 cup of sugar.
Then roll the balls into the sugar.
Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

SOFT GINGERSNAP COOKIES

Soft Gingersnap Cookies image

Assures Shonna Lee Leonard of Lower Sackville, Nova Scotia. "These soft, cake-like spice cookies are delightfully old-fashioned, which makes it hard to believe they're low in fat."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup egg substitute
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup molasses

Steps:

In a bowl, combine flours, baking soda, cinnamon, cloves, ginger and salt. Combine the egg substitute, sugars, oil and molasses; mix well. Add to dry ingredients; mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coating with cooking spray. Bake at 350° for 8-10 minutes or until cookies spring back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 62 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 93mg sodium, Carbohydrate 11g carbohydrate, Fiber 1g protein.

NANA'S SOFT GINGERSNAP COOKIES

Nana's Soft Gingersnap Cookies image

Not remotely like the grocery store boxed version! I made the mistake of assuming this and missed out, until now! This is my Nana's recipe. A few tips to get the best results: coarsely chop the crystallized ginger, don't cut tiny pieces. I don't know why, that just what she said to do. Also, make sure you make only 1" balls, don't make them bigger unless you give them more space to spread. Otherwise they'll overlap edges and not be perfectly round ('course they will still taste great!). Final tip - don't overcook - yank them out as soon as the 8 minutes are up. With my oven, I have to keep the cooking time to 8 minutes even though the recipe says 8-10min. You may have to play with the time, but even < minute will make a difference. If you do it right, they will harden but still have a soft center.

Provided by youngdovefarm

Categories Dessert

Time 40m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup crystallized ginger, chopped coarsely
1 cup sugar, extra, put in small bowl to roll cookie in before baking

Steps:

Preheat oven to 375 degrees.
Combine softened butter, sugar, molasses and egg; beat well.
Mix dry ingredients and ginger; add to batter; mix well.
Chill batter for 1 hour.
Form into 1" balls; roll in sugar and place on greased cookie sheet 2" apart.
Bake for 8-10 minutes.
Makes 36 cookies.

SOFT GINGERSNAP COOKIES

Soft Gingersnap Cookies image

These are the best Gingersnap recipe I've ever made. They stay soft and chewy if baked for the minimal amount of time specified in the recipe directions. The original source stated they'll stay fresh for 5 days if stored in an airtight container. I've never had them last long enough to know if that's true, because they go so...

Provided by Vickie Parks

Categories Cookies

Time 2h30m

Number Of Ingredients 13

Ingredients

8 Tbsp unsalted butter, room temperature
1/2 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup granulated white sugar, for rolling (amount is approximate)

Steps:

1. Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
2. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, clovers and nutmeg. Add flour mixture to butter-sugar mixture, and beat until combined. Cover bowl, and chill 2 hours.
3. Roll dough into 1½-inch balls (about 1½ Tbsp each). Roll dough balls in sugar, flatten balls slightly and place on a parchment-lined baking sheet.
4. Preheat oven to 350°F.
5. Bake cookies 8 to 9 minutes for a soft cookie. Or, bake 10 to 12 minutes for a crispier cookie. (They might seem underbaked, but they'll be soft and chewy once they've cooled.)
6. Cool with cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They'll stay fresh for about 5 days if stored in an airtight container.

Tips:

Use fresh, high-quality ingredients for the best results.
Make sure your butter is softened to room temperature before creaming it with the sugar. This will help to ensure a light and fluffy cookie.
Don't overmix the dough. Overmixing can make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
Bake the cookies at the correct temperature and for the correct amount of time. Overbaking can make the cookies dry and crumbly.
Let the cookies cool completely before storing them. This will help to prevent them from sticking together.

Conclusion:

Soft ginger snap cookies are a classic holiday treat that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you like them chewy or crispy, with a hint of spice or a strong ginger flavor, there is a soft ginger snap cookie recipe out there for you. So next time you are looking for a delicious and festive cookie to bake, give these soft ginger snap cookies a try. You won't be disappointed!