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.