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.
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
- 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 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.
Add your dry ingredients up next!
Cinnamon and ginger. The perfect christmas cookie spices!
Once dough is formed, roll dough into balls and roll into granulated sugar.
Place dough balls onto baking sheet and bake for 10-12 minutes at 350 degrees F.
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!
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.
Nutrition
Pin Soft Batch Style Gingersnaps
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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!!
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.
YUM! I’ve been searching the internet for a SOFT cookie. Have I just found it?! *drool*
I sure hope so!
xo, Victoria
These sound incredible and I love the simple ingredients!
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!
Can I use vegetable oil instead of coconut oil?
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.
Actually, I doubled the recipe when I added the cinnamon so it was only an extra half teaspoon.
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!
So glad to hear it Dena! Thanks for the feedback.