Soft Gingersnap Cookies
Soft gingersnap cookies made with molasses and the warm winter spices ginger and cinnamon. A family favorite that my family loves especially when cold weather’s here.
We’ve been making this gingersnap cookie recipe for years. My husband was craving them, so he pulled up Barbara Bakes on his iPad and searched for them. They weren’t on my site yet. So he decided to make them and have me take pictures so I could share the recipe with you, and they’d be on Barbara Bakes the next time he wanted to make them.
My sister-in-law gave us the recipe about 35 years ago when we first got married. I believe she got the recipe from her mom. I haven’t tweaked the recipe very much of the years. It’s got a nice balance of spicy and sweet.
The cookies have the traditional gingersnap crinkled top and crisp edges, but we like to bake them so the centers are soft and chewy. If you prefer a crisp gingersnap, you could cook the cookies a few minutes longer.
Soft Gingersnap Cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup dark molasses
- 1 tablespoon vinegar
Instructions
- Preheat oven to 350°.
- In a medium bowl, mix together flour, soda, ginger, cinnamon, and salt.
- In the bowl of an electric mixer on medium speed, cream together the shortening and sugar. Add the egg and molasses, and beat until well blended. Add flour mixture and mix just until blended. Add vinegar and mix until blended.
- For each cookie, roll 1 tablespoon dough in to a ball. Roll each ball in additional granulated sugar.
- Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
- Bake 12 to 14 minutes, until edges are set and tops are cracked, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
More gingersnap cookie recipes you might like:
Chocolate Filled Gingersnaps, Barbara Bakes
White Chocolate Kissed Gingerbread Cookies, Barbara Bakes
Brown Butter Gingersnap Chocolate Chip Cookie Bars, Picky Palate
Pumpkin Gingersnap Cookies, Two Peas and Their Pod
Gingersnap Biscotti with White Chocolate Drizzle, Completely Delicious
What kind of vinager is used? White? Apple cider?
Thanks!!
White vinegar – enjoy!
Just made these, which I made ALL the time in College, v=back in the 80’s ~ people LOVED them, & would eat them right off the sheet!! I misplaced the recipe, & before the advent of the internet, couldn’t find the recipe!! This time, I added fresh & Crystalized Ginger, some crystalized orange to the raw sugar roll, & they’re fantastic!!
Thanks for this terrific recipe ~ I now wrote it down, & it’s in my file! Happy New Year, Sandy
Thanks Sandra! So fun 🙂 Sounds like great changes. Happy New Year!
I just made these and they are perfect! (I used butter vs. shortening).
That’s great – thanks Dee!
I haven’t used my shortening in a while I guess because it smells rather stale and I don’t want to use it. Do you think I could substitute butter? Or I do have some lard, but I’d prefer to use butter. What do you think?
Hi Rhiannon – yes, you can substitute butter. Your cookies might be a little bit flatter but should be tasty.
Everything looks so festive
I love a moist ginger cookie and have been baking a similar cookie for years. Just as an add on, I dip my cookies, half way, in white chocolate and then sprinkle finely chopped candied ginger on top of the white chocolate. It is really good!
Ahh I love how proactive your husband was in the posting of these cookies! 🙂 They look so soft and yummy! The next time I make gingersnap cookies, I’ll try out this recipe. Miss ya!
Oh I love ginger snaps – How delicious do these look?!
Well if they’re a family favourite then I bet I’ll love them too mum! 😉 xxx
All of these spices & flavors say “CHRISTMAS.”
Just saved.
Exquisite cookies.
Merry Christmas, Dear. xx
It’s been over a year since I made some ginger cookies. Yours look amazing – no wonder the hubs wanted some. I do too. 🙂
They are my top favourite X’mas cookies!
I love gingersnap cookies! These sound great! =)
Wonderful combination of flavors! And the photos are so pretty!
Making these tonight- my grandson is coming tomorrow. They’re his favorite! 🙂
What? Your husband bakes?? Can he come teach Bob how to make cookies?????
I love love LOVE this kind of ginger cookie-soft yet chewy and loaded with warm spicy goodness. The vinegar is a new and surprise ingredient in this recipe, at least it is to me. It’s a similar recipe to the one I got from my Mom years back when I got married. Nothing like family recipes to make your tummy smile.
Merry Christmas to you and your family-and tell your hubby those cookies look WONDERFUL! 🙂
Hi There – I have seen several variations of this cookie floating around the Internet. But this version is the only one I’ve seen with vinegar. Do you know what purpose it serves in your recipe? Thanks.
Hi Cheryl – baking soda needs an acid to activate it. My guess is the recipe was created before they had baking powder which contains an acid.
Fabulous! I love gingersnaps. They remind me of my late grandparents…
Cheers,
Rosa
Soft ginger cookies are a favorite in my house too! I treasure the recipes that are passed down in my family. The old ones are usually the best.