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soft gingersnap cookies on blue plate

Soft Gingersnap Cookies

Soft Gingersnap Cookies are a long time favorite for their soft chewy texture! We love this ginger cookie made with butter and molasses.

Servings 25


  • 3/4 cup unsalted butter softened
  • 2 cups white sugar
  • 2 eggs
  • 1/2 cup molasses light or dark
  • 4 cups all purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon ginger powdered
  • 2 teaspoons cinnamon
  • granulated, raw or powdered sugar for coating


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat butter and sugar. Add eggs and molasses, mix until smooth.
  3. Add flour, soda, salt, ginger and cinnamon. Mix just until wet and dry ingredients are incorporated.
  4. Form dough into balls ( I used a 1-inch cookie scoop) and roll each ball of dough in granulated. raw or powdered sugar.

  5. Bake on ungreased baking sheet for 8 minutes or until set. Do not over bake.

  6. Cookies will be puffy when removed from oven, but will flatten as they cool. Tops will look cracked. Makes about 4-5 dozen, depending on size of scoop.

Recipe Notes

-You may make the dough and store in refrigerator up to one week until ready to bake, or freeze dough after shaping into balls. 

-When freezing cookies after baking, let cool completely. Lay cookies flat on a jelly roll pan or large container. Place cookies in single layers in pan, separate with wax or parchment paper. 

-Modifications for making in Spain (or other high humidity, low altitude area): 

1 egg, 1 yolk

1-2 tablespoons less molasses

2  tablespoons added flour