Soft Gingersnap Cookies – The Perfect Christmas Treat
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There’s nothing quite like the warm, spicy aroma of ginger, cinnamon, and cloves wafting through your kitchen during the holidays. These Soft Gingersnap Cookies are soft, flavorful, and perfectly spiced—making them an ideal treat for Christmas cookie platters, gift tins, or just a cozy afternoon by the fire.
Why We Love Them
These cookies strike the perfect balance between chewy and slightly crisp, with a deep molasses flavor and a sweet sugar coating that gives each bite a little sparkle. Plus, they’re simple enough to make with the kids—or to bake ahead for holiday gatherings!
Soft Gingersnap Cookies – The Perfect Christmas Treat
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar, packed
- 1 cup granulated sugar, divided
- ½ cup molasses
- 2 large eggs, room temperature
- 4½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Directions
- Cream the base: In a large mixing bowl, beat together the butter, shortening, brown sugar, and ½ cup of granulated sugar until light and fluffy.
- Add the flavor: Mix in the molasses, then beat in the eggs until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and spices. Gradually add the dry mixture to the wet ingredients, mixing until thoroughly combined.
- Chill the dough: Transfer the dough to the refrigerator and chill for 1 hour.
- Prep for baking: While chilling, position your oven rack in the center and preheat to 375°F. Line two large rimmed baking sheets with parchment paper or Silpat® mats.
- Shape the cookies: Roll the chilled dough into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.
- Bake: Place the cookies 2 inches apart on prepared sheets. Bake 8–11 minutes, or until lightly browned and cooked through.
- Cool and enjoy: Transfer to a wire rack to cool before serving.
These cookies yield about 4 dozen chewy, spicy delights—perfect for sharing with friends and family this holiday season.
Soft Gingersnap Cookies
Enjoy soft and chewy gingersnap cookies with warm spices and a sweet molasses flavor—perfect for holiday baking and Christmas treats.
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar packed
- 1 cup granulated sugar divided
- ½ cup molasses
- 2 large eggs room temperature
- 4½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Cream the base: In a large mixing bowl, beat together the butter, shortening, brown sugar, and ½ cup of granulated sugar until light and fluffy.
- Add the flavor: Mix in the molasses, then beat in the eggs until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and spices. Gradually add the dry mixture to the wet ingredients, mixing until thoroughly combined.
- Chill the dough: Transfer the dough to the refrigerator and chill for 1 hour.
- Prep for baking: While chilling, position your oven rack in the center and preheat to 375°F. Line two large rimmed baking sheets with parchment paper or Silpat® mats.
- Shape the cookies: Roll the chilled dough into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.
- Bake: Place the cookies 2 inches apart on prepared sheets. Bake 8–11 minutes, or until lightly browned and cooked through.
- Cool and enjoy: Transfer to a wire rack to cool before serving.
