Soft Batch Style Gingersnap Cookies

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

gingersnap cookies

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.

Hope you enjoy!

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How To Brown Butter?


gingersnap cookies

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

What Exactly Is A Gingersnap Cookie?

gingersnap cookies


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


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.

gingersnap cookies

Add your dry ingredients up next!

gingersnap cookies

Cinnamon and ginger. The perfect christmas cookie spices!

gingersnap cookies

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

gingersnap cookies

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

gingersnap cookies

These are so lovely. Get baking already 🙂

gingersnap cookies

Soft Batch Style Gingersnaps

Course: Dessert
Cuisine: American
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings: 24
Calories: 106kcal
Author: Jenny
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  • 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


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    48 Responses
    1. 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.

    2. Victoria

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

      I sure hope so!

      xo, Victoria

    3. 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!

    4. 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.

    5. 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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