My Soft Batch Style Gingersnap Cookies make the perfect Christmas Cookies! Spiced just right, these get rave reviews every year.
Gingersnap cookies are some of my very favorite cookies EVER. Not only are they the most amazing Christmas cookies, but I could literally enjoy these all year round. They’re THAT good. Perfect spices and texture…and who doesn’t love brown butter cookies?! I love the crispy buttery edges and soft chewy centers. These make the best cookie exchange cookie recipe and they are great for packaging in a box or cellophane bag with a little bow. These will be my cookie that I give to my neighbors this year for Christmas.
Why You’ll Love This Recipe
- These make the best cookies for Holiday Cookie Exchanges!
- They’re perfect for any Holiday party!
- They also make the perfect neighbor gift!
Try my Perfect Gingerbread Man Cookies too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration.
How To Brown Butter?
I’ve got step by step photos and instructions on how to brown butter HERE.
What You’ll Need
Here are the ingredients you’ll need to make the perfect gingersnap cookies at home. See the recipe card located at the bottom of the post for full details and instructions.
- butter– For most of my recipes, I use salted butter. You can use unsalted as well.
- brown sugar– Dark brown sugar works great for gingersnap cookies. It has extra molasses compared to the light brown sugar.
- large egg– For consistency, I always use large eggs in my baking.
- molasses– Find molasses in the baking section of the grocery store. Molasses gives the cookies their gingersnap flavor.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt– Kosher salt is a coarse salt. I prefer using it in all of my cooking and baking.
- ground cinnamon– Cinnamon is a spicy spice that is used for gingersnap cookies. Find it in the baking section near the spices.
- ground ginger– Ground ginger is also used in gingersnap cookies.
- granulated sugar– This fine sugar gives the cookies their sweetness.
What Exactly Is A Gingersnap Cookie?
Gingersnap cookies contain molasses and spices such as ginger and cinnamon in the recipe. The ideal gingersnap is buttery crispy on the outside and perfectly chewy on the inside.
How To Make Gingersnap Cookies
Gingersnap cookies are surprisingly as simple to prepare as any of your other simple cookie recipes. This recipe requires browning your butter, but once you’ve browned butter, you know there’s nothing tricky about it. Follow the recipe instructions below and you’ll be on your way to the perfect Christmas cookie!
Preheat Oven. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Brown Butter. Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes. Remove from heat and let cool for 15 minutes.
Prepare Cookie Dough. Place cooled brown butter (ok if it’s still warm) into a stand mixer or large mixing bowl. Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Dough will be thick. Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading.
Bake. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.
How To Serve Gingersnap Cookies
Serve cookies room temperature or chilled during your Holiday parties. They make perfect neighbor gifts too! Wrap in cellophane bags with some twine. We do this about every year.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days. Try chilling them in the refrigerator for an extra chewy cookie!
Try More Ginger Style Cookies and Bars!
Soft Batch Style Gingersnaps
Equipment
- Oven
- baking sheet
- cookie scoop
- mixing bowl
- measuring cups
- measuring spoons
Ingredients
- 1 stick unsalted butter
- 1/4 cup softened or melted coconut oil you can substitute 1/4 cup more brown butter
- 1 cup light brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 2 cups all purpose Gold Medal Flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
1/4 cup granulated sugar for rolling dough in
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes. Remove from heat and let cool for 15 minutes.
- Place cooled brown butter (ok if it's still warm) into a stand mixer or large mixing bowl. Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Dough will be thick. Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.
Just pulled these out of the oven and they are amazing!!
So glad to hear it! These are some of my favorite cookies!
Just curious but it just states 1 stick of butter, is that the small 1/2 stick of butter or 1 cup stick of butter?
The “1 stick of unsalted butter” is that a 1/2 cup stick or 1 cup stick??
Hi Jenny!I have a question? I have every single ingredient to make this cookie except the coconut oil. What can I use to substitute it? Thank you. Happy Holidays! 🙂
I just made these cookies last night! Oh my god! I’ve never really been a big gingersnap fan – brown butter fan YES! These are freaking awesome! They have this rich, spicy, and chewy texture that is just to die for. My fiancé ate 5 in one sitting and he told me before I made them that he didn’t like gingersnaps either. I strongly urge any non believers to use the coconut oil – it adds this depth of flavor that the butter doesn’t bring to the table. I added a 1/4 tsp. of cardamom and some freshly grated nutmeg. These are definitely being added to my usual repertoire. THANK YOU!
I love this recipe Jenny!! I made these cookies and completely fell in love! I plan to make a few more batches of these for holiday parties and actually wrote a recommendation for others to try these on my blog. Thanks so much for sharing your awesome creation!
~Alyson
How perfect are these for the Holidays and beyond?! I bet the brown butter and coconut oil make them something special!
Romance cookies
I love finger cookies and these look like the best. So soft and spicy!
Gingersnaps are my favorite, I have got to make these this weekend!
Hope you enjoy Pamela!!
What can I substitute for coconut oil? I’ve never used it.
Hi Rebecca, I haven’t substitued it for another oil, so I would just add 4 more tablespoons of butter if you don’t want to use the coconut oil. Hope you enjoy!
Wow- Gotta try these!
Mmmm…these sound delicious, Jenny! A perfect holiday cookie! 🙂
Soft batch style gingersnaps are my favorite! Pinning and making these soon!
Yum, yum, yum! This is a cookie I need to add to my holiday baking list!
Love these for the upcoming holidays!
These look so great! Anything with brown butter is an immediate winner in my eyes.
Gonna have to try these this weekend!
Mmm. What a winner, Jenny!
These look like the perfect soft cookie. Yum!
Brown butter AND gingersnaps….what a stellar combination!
You had me at brown butter!
I’m obsessed with anything brown butter + anything gingersnaps! Question – do you taste the coconut oil in the finished cookie? I’m not crazy about the flavor of coconut – could I just use 1/4 cup more of butter?
Thank you 🙂
I’m all for any cookies with brown butter! These look and sound great.
Ooh these look delicious. I need to get my hands on some ginger!
Did you use dark molasses?
Mmmmmm. LOVing these cookies Jenny 🙂
I really think I’m going to make this this weekend! It looks and sound so good! I LOVE how soft they look too!
These hit me right in the soft spot Jenny (haha, no pun intended!) they look totally amazing, and exactly like what my family would love!
Could you substitute regular oil in place of the coconut oil?
Did you really make a SOFT gingersnap? I think I am in love!
They look already a bit Christmassy!!
These look simply amazing! Yum! Can’t wait to try them!
These look delicious! So perfect for the holidays!
Love these! Great holiday cookie!
Soft batch! Yes! These look perfect in each and every way, Jenny!!
Ohmygosh. My Sunday post is softbatch molasses cookies. At least I didn’t use browned butter..LOL
Your cookies are gorgeous Jenny! One of my fave cookies in the whole wide world is a soft molasses cookie! Pinned!