Super Soft Gingersnap Cookies |

Super-Soft Gingersnap Cookies

I feel like everyone should have an old familiar recipe in their midst that comes with a story or brings back strong memories every time you make it. Maybe it’s been handed down through your family, maybe it’s always served on a special occasion. We have a few of these types of recipes, and this is one of them. | Super-soft gingersnap cookies

The original gingersnap recipe came to me, more than 20 years ago, via a friend’s grandma. I don’t think I even met her grandma, but the gingersnap cookie left a lasting impression on my taste buds. Every time I make them, I’m whisked back to my teenage years as a summer-camp counselor. My friend’s grandma sent her a big 4-gallon ice-cream tub FULL of these cookies to share with her fellow counselors throughout the week, and they never lasted more than a day or two! | Super-soft gingersnap cookies

The original butter-stained index card indicates the recipe yields 60 cookies. But after rolling, what felt like my 100th cookie-dough ball, I made a note on the card telling my future-self to make a half-batch only, unless I wanted to be making cookies until the cows came home! | Super-soft gingersnap | Super-soft gingersnap cookies

I make these every December, and I do believe they are one of Jonty’s favourites (mine too!). Over the years, I’ve reduced the sugar, and dramatically increased the cinnamon and ginger (we like our gingersnaps “ginger-y”!) and every year, it takes a significant amount of willpower to ration ourselves to only one or two a day. (Although JP thinks it would be a good challenge to see if he could finish the lot in a day 🙂  ) | Super-soft gingersnap cookies

They freeze really well, and it’s probably best for your Christmas waistline if you give some away to friends and relatives 🙂 | Super-soft gingersnap cookies

Super-Soft Gingersnap Cookies
Nutrition Information
  • Serves: 50
  • Serving size: 1 cookie
  • Calories: 63
  • Fat: 2 g
  • Saturated fat: 1.2 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 10.6 g
  • Sugar: 5.6
  • Sodium: 18.3 mg
  • Fiber: 0.2 g
  • Protein: 0.8 g
  • Cholesterol: 8.6 mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
These are my favourite gingersnap cookies. A classic recipe!
Dry Ingredients
  • 190 g / 1½ cups all-purpose flour
  • 125 g / 1 cup whole-wheat pastry flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1½ tsp cinnamon
  • ½ tsp cloves
  • 3 tsp ground ginger
Wet Ingredients
  • 125 g / ½ cup / 1 stick unsalted butter, softened slightly
  • 195 g / 1 cup dark brown sugar
  • 1 large egg
  • 85 g / ¼ cup molasses
  • ~1/3 cup granulated white sugar, for rolling the dough in before baking
  1. In a medium bowl, sift together the dry ingredients, and set aside.
  2. In a large bowl, cream together the butter and brown sugar, until soft and light in colour.
  3. Add the egg and molasses and mix until well-combined.
  4. Slowly add the dry ingredients to the wet ingredients and mix until combined. The cookie dough will be soft.
  5. Place in the fridge for at least 30 minutes, to firm up the dough. If possible, refrigerate the dough overnight to really bring out the caramel flavour.
  6. Pre-heat the oven to 375F and line baking trays with parchment paper.
  7. Shape a tablespoon-sized portion of dough into a ball and roll in granulated sugar. Place the balls onto the parchment-lined baking tray, about 2.5 cm apart. There is no need to flatten the cookies.
  8. For soft cookies, bake for 8 to 9 minutes. They will continue to cook after you remove them from the oven, so don't over-bake them.
  9. Transfer the cookies to a wire rack to cool.
I used a combination of all-purpose and whole-wheat pastry flour, but using only all-purpose flour will work just fine. These cookies freeze very well!

Enjoy! | Super-soft gingersnap cookies | Nutrition label, soft gingersnap cookies