Soft and Chewy Gingersnap Cookies

Submitted by Jackie Brandsma, recipe adapted from Jessica Collins’ Web Site. Thanks, Jackie!

Bake A Batch for Wings of Providence


This super easy recipe produces a melt-in-your-mouth, soft and chewy cookie with a spicy ginger kick.  A classic holiday cookie, these will be served at my Christmas party this year for sure! Makes 18 large cookies.

2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, (12 tablespoons) just a bit colder than room temp
1 cup granulated white sugar
1 large egg
¼ cup dark molasses
½ teaspoon vanilla extract
cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl

  1. In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined.
  2. In mixer with paddle attachment, or using a hand mixer, on medium speed, beat butter and sugar until light and fluffy- about 1 minute.
  3. Beat in egg, molasses and vanilla also on medium speed. Scrape down the bowl as needed with a rubber spatula.  Beat until all ingredients are well combined and no large lumps appear- about 1 minute.
  4. Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel colored dough is present.  Do not over mix.
  5. Wrap dough in plastic and let rest in the refrigerator for at least 2 hours but preferably overnight.
  6. When ready to bake, preheat the oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.
  7. Pinch off small amounts of dough and roll to about the size of a golf ball. Or if you are using a baking scale, measure balls of dough out to  40 grams each.
  8. Roll each ball in cinnamon sugar and place 2-1/2 inches apart on a cookie sheet lined with parchment paper.
  9. Bake for about 15 -17 minutes.  Cookies are done when they are set and slightly cracked on top.  Note: Cookies will puff up and then flatten.
  10. As soon as you remove the pan from the oven, sprinkle cookies with just a pinch more of the cinnamon sugar.
  11. Transfer cookies to a wire rack and cool completely.
  12. Make Ahead Note: Once measured out and formed into balls (and BEFORE rolled in cinnamon sugar), dough can be frozen for up to 6 weeks in an airtight, freezer-safe container or freezer-safe baggie, with parchment paper between the layers.  When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.