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The Best Soft Baked Gingersnap Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 1/2 dozen
Author Jenn


  • 3/4 cup butter softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar


  1. Preheat oven to 350 degrees.
  2. In a large bowl cream butter and 1 cup sugar using an electric mixer on low speed until fluffy.
  3. Add in egg and molasses and continue to mix until combined.
  4. In a medium bowl mix together flour, ginger, baking soda, cinnamon, cloves and salt.
  5. Gradually add in flour mixture to wet ingredients until combined.
  6. Pour about 1/3 cup of sugar onto a small plate or shallow baking dish.
  7. Roll dough into 1-inch balls then roll in sugar.
  8. Place onto ungreased baking sheets.
  9. Bake on the center rack for about 10-12 minutes.
  10. Cool on baking sheet for about 5 minutes before transferring to a wire rack until cooled completely.
  11. Store in an airtight container.

Recipe Notes

Adapted from Taste of Home