Soft Baked Gingersnap Cookies













  • 1/2 cup (1 stick or 8 Tbsp) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/4 cup molasses
  • 1 3/4 cup all-purpose flour (stir, spoon, and level when measuring)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger*
  • 1 tsp ground cinnamon*
  • 1/8 tsp ground cloves*
  • 1/8 tsp ground nutmeg*
  • 1/4 cup+ granulated sugar for rolling


  • Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
  • In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
  • Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
  • Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.