Soft Gingersnap Cookies

Nothing warms the soul quite like a fresh batch of Soft Gingersnap Cookies. I remember the first time I baked these cookies; the aroma of spices filled my kitchen, wrapping me in a cozy embrace. It was a brisk fall afternoon, and the leaves outside danced with vibrant colors, making it the perfect day to bring a little warmth indoors. As I mixed the ingredients, I could hardly contain my excitement, knowing how much joy these cookies would bring to family and friends. With each bite, the delightful combination of ginger, cinnamon, and the unexpected surprise of white chocolate chunks would take everyone back to their fondest childhood memories of cookie-making with loved ones.

What I love most about these Soft Gingersnap Cookies is their perfect balance of flavors. The subtle heat from the ginger pairs beautifully with the sweetness of the white chocolate, creating an irresistible treat that is tough to resist. Whether you’re enjoying them with a warm cup of tea or sharing them at a gathering, these cookies are sure to impress. I often find myself making a double batch because they disappear in no time! If you’re looking for a cozy dessert to celebrate the season or simply to enjoy on a quiet evening, I highly recommend giving this recipe a try. Trust me, once you taste these soft, chewy delights, you’ll never want to go back.

Soft Gingersnap Cookies Ingredients

The ingredients for Soft Gingersnap Cookies are simple yet essential for creating the perfect cookie. Each component plays a vital role in building the flavor and texture. From the warm spices to the creamy butter, these ingredients combine to create something truly special.

• 1 cup unsalted butter at room temperature: Provides richness and a tender texture.
• 1 cup granulated sugar: Sweetens the cookies and helps create a nice crust.
• 1/2 cup molasses: Adds depth and moisture, giving the cookies their signature flavor.
• 2 tablespoons canola oil: Enhances the softness of the cookies.
• 1 teaspoon vanilla extract: Adds a layer of sweetness and aroma.
• 2 1/4 teaspoons baking soda: Helps the cookies rise and become fluffy.
• 1 teaspoon salt: Balances and enhances the sweetness.
• 1 1/4 teaspoons cinnamon: Provides warmth and depth of flavor.
• 1 1/4 teaspoons ground cloves: Adds a spicy kick that elevates the cookie.
• 1 teaspoon ground ginger: The star spice, providing that classic gingersnap flavor.
• 2 large eggs: Binds the ingredients together and adds moisture.
• 3 1/2 cups all-purpose flour: The main structure of the cookies.
• 1 1/2 cups white chocolate chunks: Adds sweetness and creaminess.
• 1 cup granulated sugar for coating: Creates a lovely sugary crust.

Preparation Steps for Soft Gingersnap Cookies

Making Soft Gingersnap Cookies is an enjoyable experience that fills your kitchen with wonderful aromas. Follow these detailed steps, and you’ll soon have a batch of soft, chewy cookies ready to be enjoyed. Let’s get started!

1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat. This step is crucial for preventing the cookies from sticking and ensuring they bake evenly.
2. In the bowl of a stand mixer, cream together the butter and granulated sugar until smooth and creamy. This should take about 3 to 5 minutes. You want the mixture to be fluffy and light, indicating that air has been incorporated.
3. Beat in the molasses, canola oil, vanilla extract, baking soda, salt, cinnamon, ground cloves, and ground ginger. Mix until all ingredients are well combined, creating a rich, aromatic dough.
4. Add the eggs, one at a time, mixing thoroughly after each addition. This will help to incorporate them evenly into the batter.
5. Gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
6. Finally, stir in the white chocolate chunks until they’re evenly distributed throughout the dough. These will melt slightly during baking, creating gooey pockets of sweetness.
7. Scoop the dough into balls, about 1 to 2 tablespoons each. Roll them in the reserved granulated sugar. This step is essential for creating a delightful sugary crust.
8. Place the cookie dough balls on the lined baking sheets, leaving about two inches between each ball. This allows them to spread as they bake.
9. Bake in the preheated oven for about 10 minutes. The cookies will still look soft, but that’s okay! They will continue to firm up as they cool.
10. Remove the cookies from the oven and let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!

Make It Your Own

When it comes to Soft Gingersnap Cookies, the options are endless. Here are some ways you can tailor this recipe to suit your taste.

• Storage: Store leftover cookies in an airtight container at room temperature for up to one week. If you want them to stay soft, add a slice of bread to the container.
• Freezing: You can freeze the cookie dough balls before baking. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Pairing: These cookies pair wonderfully with a hot cup of tea or coffee. Serve them at a festive gathering or enjoy them on a chilly evening with friends.
• Spice Variations: If you love spices, consider adding a pinch of nutmeg or even a small amount of black pepper for a unique twist.
• White Chocolate Substitutes: Trade the white chocolate chunks for dark chocolate or butterscotch chips for a different flavor profile.

Great Combinations for Soft Gingersnap Cookies

Serving Soft Gingersnap Cookies can be as delightful as baking them! Here are some great combinations and occasions to enjoy your cookies:

• Afternoon Treat: Serve them with a cup of warm tea or coffee in the afternoon for a comforting break.
• Holiday Gatherings: Perfect for sharing at holiday parties or potluck dinners. They make an appealing addition to any dessert table.
• Gift Ideas: Consider packaging them in a decorative tin as a gift for friends and family during holidays or special occasions.
• Seasonal Celebrations: Celebrate fall and winter with these cookies, as they embody the warm and cozy flavors of the season.
• Cookie Decorating: Involve kids by letting them decorate the cooled cookies with frosting or sprinkles for added fun!

FAQ

Conclusion

These Soft Gingersnap Cookies truly embody the warm, cozy essence of fall baking. With their delightful combination of spices and creamy white chocolate, every bite is a welcome treat. I hope you give this recipe a try; it might just become a new favorite in your home! Whether it’s a family gathering or a quiet evening, these cookies are a perfect addition to any occasion.

Soft Gingersnap Cookies

Craving something sweet? Try these Soft Gingersnap Cookies filled with fragrant spices and creamy white chocolate chunks. They're the perfect treat for cozy gatherings or a delightful snack at home. Indulge in these easy-to-make cookies tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1/2 cup molasses
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 1 1/4 teaspoons ground cloves
• 1 teaspoon ground ginger
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 1/2 cups white chocolate chunks
• 1 cup granulated sugar for coating cookie dough balls

Equipment

• Baking Sheet
• Wooden Spoon
• Mixing Bowl
• Oven

Method

 

1. 1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. 2. In the bowl of a stand mixer, cream together the butter and granulated sugar until smooth and creamy.
3. 3. Beat in the molasses, canola oil, vanilla extract, baking soda, salt, cinnamon, ground cloves, and ground ginger. Mix until well combined.
4. 4. Add the eggs, one at a time, and beat until smooth. Slowly add in the all-purpose flour. Next, stir in the white chocolate chunks.
5. 5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart.
6. 6. Bake for 10 minutes; the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes.
7. 7. Transfer to a wire rack and cool completely.

Notes

• Tip 1: Store leftover cookies in an airtight container at room temperature for up to one week.
• Tip 2: You can freeze the cookie dough balls before baking.
• Tip 3: These cookies pair wonderfully with tea or coffee.
• Tip 4: Consider adding a pinch of nutmeg for a unique twist.
• Tip 5: Trade the white chocolate for dark chocolate for a different flavor.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.