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    Home » Recipes » Dessert » Cookies

    Soft Gingersnap Cookies

    Published by Melissa on December 19, 2014 | Updated June 10, 2022 | 28 Comments

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    Featured Image for post 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.

    Soft gingersnap cookies made with molasses and the warm winter spices ginger and cinnamon.

    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.

    Featured Image for post Soft Gingersnap Cookies
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    4.34 from 6 votes

    Soft Gingersnap Cookies

    Prep Time15 mins
    Cook Time14 mins
    Total Time29 mins
    Course: Cookies
    Servings: 2 ½ dozen cookies
    Calories: 87kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 ½ teaspoons ground ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ⅓ cup shortening
    • 1 cup granulated sugar
    • 1 large egg
    • ¼ 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.

    Nutrition

    Serving: 1g | Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 81mg | Sugar: 9g
    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

    Gingersnap-Cookies-Collage-Barbara-Bakes

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jessica Lamoureux

      January 15, 2021 at 10:46 am

      We love the flavor, but have a hard time getting the dough to come together for this recipe. It’s very crumbly almost looking like sand. Any tips?

      Reply
      • Barbara Schieving

        January 15, 2021 at 11:39 am

        Hi Jessica – a couple of things to try so it’s not so crumbly. Measure your flour by spooning it into the cup as shown in this post https://www.barbarabakes.com/how-to-measure-flour/ Make sure you’re using a large egg and measuring your shortening correctly. If it still won’t hold together after those changes, try adding an extra egg yolk.

        Reply
        • Jessica Lamoureux

          January 15, 2021 at 12:25 pm

          Thanks so much!

          Reply
    2. Keala

      December 06, 2019 at 6:09 am

      Do you happen to have nutrition facts on these, specifically a carb count? Our daughter was diagnosed as type 1 diabetic on Halloween and these are her all time favorite cookie. Hoping she won’t have to skip them this holiday season!

      Reply
      • Barbara Schieving

        December 06, 2019 at 6:34 am

        Hi Keala – I’ve updated the recipe with the nutrition information. I haven’t tried it with a sugar substitute, but you could try it with one that you replace one for one like Swerve or Splenda Baking.

        Reply
    3. Stephanie

      December 24, 2017 at 11:29 am

      What kind of vinager is used? White? Apple cider?
      Thanks!!

      Reply
      • Barbara Schieving

        December 24, 2017 at 11:50 am

        White vinegar – enjoy!

        Reply
    4. Sandra j thompson

      December 31, 2016 at 2:27 pm

      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

      Reply
      • Barbara Schieving

        December 31, 2016 at 7:05 pm

        Thanks Sandra! So fun 🙂 Sounds like great changes. Happy New Year!

        Reply
    5. Dee

      December 23, 2015 at 3:15 pm

      I just made these and they are perfect! (I used butter vs. shortening).

      Reply
      • Barbara Schieving

        December 23, 2015 at 4:19 pm

        That’s great – thanks Dee!

        Reply
    6. Rhiannon

      December 19, 2015 at 2:40 pm

      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?

      Reply
      • Barbara Schieving

        December 19, 2015 at 3:52 pm

        Hi Rhiannon – yes, you can substitute butter. Your cookies might be a little bit flatter but should be tasty.

        Reply
    7. Vivian

      December 01, 2015 at 12:22 am

      Everything looks so festive

      Reply
    8. Robin

      January 23, 2015 at 6:09 pm

      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!

      Reply
    9. Memoria

      December 29, 2014 at 10:34 pm

      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!

      Reply
    10. Jessica @ Sweet Menu

      December 22, 2014 at 3:32 pm

      Oh I love ginger snaps – How delicious do these look?!

      Reply
    11. Lorraine @ Not Quite Nigella

      December 22, 2014 at 1:31 am

      Well if they’re a family favourite then I bet I’ll love them too mum! 😉 xxx

      Reply
    12. My Inner Chick

      December 21, 2014 at 5:16 pm

      All of these spices & flavors say “CHRISTMAS.”
      Just saved.
      Exquisite cookies.
      Merry Christmas, Dear. xx

      Reply
    13. Maureen | Orgasmic Chef

      December 21, 2014 at 5:28 am

      It’s been over a year since I made some ginger cookies. Yours look amazing – no wonder the hubs wanted some. I do too. 🙂

      Reply
    14. Angie@Angie's Recipes

      December 20, 2014 at 3:08 am

      They are my top favourite X’mas cookies!

      Reply
    15. Melissa @ My Recent Favorite books

      December 19, 2014 at 6:04 pm

      I love gingersnap cookies! These sound great! =)
      Wonderful combination of flavors! And the photos are so pretty!

      Reply
    16. Betty

      December 19, 2014 at 5:39 pm

      Making these tonight- my grandson is coming tomorrow. They’re his favorite! 🙂

      Reply
    17. Carol

      December 19, 2014 at 1:10 pm

      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! 🙂

      Reply
    18. Cheryl

      December 19, 2014 at 11:14 am

      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.

      Reply
      • Barbara Schieving

        December 19, 2014 at 12:09 pm

        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.

        Reply
    19. Rosa

      December 19, 2014 at 8:12 am

      Fabulous! I love gingersnaps. They remind me of my late grandparents…

      Cheers,

      Rosa

      Reply
    20. Cathy at Wives with Knives

      December 19, 2014 at 8:10 am

      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.

      Reply

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