Nana's Soft Gingersnap Cookies

Indulge in the cozy flavors of the holidays with Nana's Soft Gingersnap Cookies, a timeless family recipe that combines nostalgic spice with a melt-in-your-mouth texture. These gingersnap cookies feature the perfect balance of ground ginger, cinnamon, and cloves, paired with rich, velvety molasses for deep, aromatic sweetness. Unlike traditional crunchy gingersnaps, this recipe ensures irresistibly soft and chewy cookies with a crackly sugar-coated exterior if you choose to roll them in sugar before baking. Ready in just 25 minutes, these easy-to-make cookies are perfect for holiday gatherings, afternoon tea, or as a sweet treat any time of year. Whether served fresh from the oven or paired with a warm beverage, these spiced delights are sure to become a household favorite.

Nutriscore Rating: 29/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2.25 cups All-purpose flour
• 1 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cloves
• 2 teaspoons Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 large Egg
• 0.25 cup Molasses
• 1 teaspoon Vanilla extract
• 0.5 cup Additional granulated sugar, for rolling (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until all the flour mixture is just combined and the dough forms.

Step 6

Using a tablespoon or small cookie scoop, portion out the dough and roll each piece into a ball with your hands.

Step 7

If desired, roll each ball in additional granulated sugar to coat evenly for a sweet, crackly exterior.

Step 8

Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 9

Bake for 8-10 minutes, or until the cookies are puffed and the edges are set. Avoid overbaking to keep them soft and chewy.

Step 10

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Enjoy your warm, spiced gingersnap cookies with a glass of milk, coffee, or tea!

Nutrition Facts

Serving size	(922.2g)

Amount per serving	% Daily Value*
Calories	3850.5

Total Fat 154.8g	0%
Saturated Fat 93.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 607.0mg	0%
Sodium 3280.4mg	0%
Total Carbohydrate 589.3g	0%
Dietary Fiber 9.3g	0%
Total Sugars 379.6g
Protein 36.3g	0%

Vitamin D 53.8IU	0%
Calcium 299.0mg	0%
Iron 17.8mg	0%
Potassium 1603.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 3.7%

Carbs: 60.5%