Soft Batch Style Gingersnap Cookies

5 from 1 vote

My Soft Batch Style Gingersnap Cookies make the perfect Christmas Cookies! Spiced just right, these get rave reviews every year.

gingersnap cookies stacked

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.

Try my Perfect Gingerbread Man Cookies too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration.

browned butter for gingersnap cookies

How To Brown Butter?

I’ve got step by step photos and instructions on how to brown butter HERE.

ingredients for gingersnap cookies

Ingredients Needed For Gingersnap Cookies

*See bottom of post for entire recipe in recipe card.

  • butter
  • brown sugar
  • egg
  • molasses
  • all-purpose flour
  • baking soda
  • kosher salt
  • ground cinnamon
  • ground ginger
  • granulated sugar

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.

gingersnap cookies ingredients

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!

Add your brown butter, coconut oil, brown sugar, molasses and egg to a large mixing bowl. Mix until well combined.

dry ingredients for gingersnap cookies

Add your dry ingredients up next!

adding cinnamon and ginger to bowl for gingersnap cookies

Cinnamon and ginger. The perfect christmas cookie spices!

roll gingersnap cookie dough into balls

Once dough is formed, roll dough into balls and roll into granulated sugar.

gingersnap cookies on baking sheet

Place dough balls onto baking sheet and bake for 10-12 minutes at 350 degrees F.

stacked gingersnap cookies

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!

gingersnap cookies
5 from 1 vote

Soft Batch Style Gingersnaps

These brown butter soft gingersnap cookies are the PERFECT Holiday cookie!
Course: Dessert
Cuisine: American
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings: 24
Calories: 106kcal
Author: Jenny
Cost: $10
Print Pin Rate


  • Oven
  • baking sheet
  • cookie scoop
  • mixing bowl
  • measuring cups
  • measuring spoons


  • 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


    • 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.


    Calories: 106kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 122mg | Potassium: 79mg | Sugar: 11g | Vitamin A: 10IU | Calcium: 19mg | Iron: 0.8mg
    Keywords: best christmas cookies, brown butter, christmas baking, christmas cookie, christmas cookies, gingersnap cookie, gingersnap cookies, holiday, how to brown butter, soft batch cookies

    Pin Soft Batch Style Gingersnaps

    photo collage gingersnap cookies

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    49 Responses
    1. Cate

      5 stars
      These are my family’s favorite cookies! The flavor, texture, and dough turn out perfectly every time, and I am NOT a self proclaimed baker. Best cookies ever!!

    2. Elissa

      These are the first cookies I’ve made from the site. They turned out well, though I’m not convinced that all the brown butter effort was worth it.

    3. Victoria

      YUM! I’ve been searching the internet for a SOFT cookie. Have I just found it?! *drool*

      I sure hope so!

      xo, Victoria

    4. LAURA

      Hello! This is my absolute favorite Christmas cookie. Ive made them several times. While living in chicago they turned out perfectly, since moving to Utah they have been turning out quite thin and crispy. Do you have any high altitude suggestions? Thanks in advance!

    5. Amanda

      I tried it as is and like it, but it didn’t really remind me of gingersnaps. I added an extra teaspoon of cinnamon to the dough and then added a few dashes of cinnamon to the rolling sugar and they got rave reviews.

    6. Dena

      Made these recently and oh boy, this recipe is a keeper! So flavorful and soft, I love them. Many others who tried loved them also. They stayed moist for days also which is a bonus (I made a double batch so that’s why there were still a few left after a few days). Thanks for this one!

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