Soft Gingersnap Cookies
A soft Gingersnap Cookies! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Simple and perfect for this holiday season (though you’ll find me eating them all year ’round).
My husband loves Ginger Snap cookies! Mike’s grandma uses to make them for family parties, they were one of her signature cookies. At least, they were Mike’s favorite, his cousins might love another cookie that she would make.
This cookie is full of flavor and it is so softy and chewy, it will make you feel like a kid, again!
soft Gingersnap Cookies Ingredients:
3/4 cup butter, softened
1 cup of sugar
1/4 cup molasses
2 1/2 cups flour
1 Tablespoon ground ginger
2 teaspoons cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar for coating
soft Gingersnap Cookies Directions:
- Preheat oven to 350 degrees
- Cream together the butter and 1 cup sugar until smooth.
- Beat in the egg and molasses until mixed well.
- Combine the flour, ginger, cinnamon, baking soda, and salt.
- Add to the molasses mixture, mix until it’s well incorporated.
- Roll dough in your hand to form a 1-inch ball.
- Roll ball in the remaining sugar.
- Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes then remove to a wire rack to cool completely.
* We love to add the Chocolate Kiss to the cookie. Make sure the cookie has cooled partially, before adding the Kiss.
4 thoughts on “Easy Soft Gingersnap Cookies”
I have never had ginger coolies with kisses on top, I bet the combination is really tasty… I wish I had the time to try all these recipes but maybe someday. I did add this in my favorite. thanks for sharing it at my party
These look delicious! I love ginger cookies and I love chocolate so I'm going to have to try this. Pinning to my dessert board. Thanks for sharing at All Things Pretty!
You sold me on soft.. I love the flavor of ginger snaps, but I don't like how hard they can be.. thanks for sharing these on foodie friday.
I'm like you, I don't like hard ones. I love the soft ones and this recipe fits.