Soft Ginger Snaps

Soft Ginger Snaps are easy to make, and they are a great addition to your Christmas cookie list. A twist on the classic ginger snap cookie, these Soft and chewy Ginger Snap cookies have all the great taste you’d expect in a ginger snap but in a soft, chewy cookie.

Originally published on December 7, 2021. Updated on December 8, 2025.

When you think of Ginger Snaps, you probably think of a hard cookie, like the ones many of our grandmothers made. But these Ginger Snap cookies are soft and chewy with all the flavour that our grandmother’s cookies had.

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Ingredients For This Recipe

The ingredients for this recipe are simple, and you probably already have them on hand.

• All-purpose flour.
• White sugar.
• Fancy molasses.
• Vegetable Oil.
• Egg.
• Baking Soda.
• Salt.
• Cinnamon.
• Ginger.
• Ground cloves.
• Additional white sugar for rolling the cookie dough in before baking.

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Tips for Making Soft Sugared Ginger Snap Cookies

When making this recipe, the size of the cookies really does matter. The more uniform in size all the cookies are, the better for baking. To get the cookies all the same size, we use a cookie scoop. The medium-sized scoop in this set from Amazon is a perfect size (5 cm) for these cookies. If you don’t have a cookie scoop, a large spoon will work. You want the cookie dough balls to be about 2 Tablespoons.

Don’t overbake the cookies. They will still be slightly wet in the centre and will continue to bake in the centre as they cool.

Lining the cookie pan with parchment paper is the best way to bake these cookies. A silicone mat can also be used. This makes for easier cleanup but also prevents the cookies from spreading too much. A greased pan will result in cookies that spread too much.

A cooling rack is a must for this recipe. The cookies will continue to bake if you leave them on the hot pan too long. To stop them from overbaking, the cookies have to be moved to a cooling rack to cool within 1 minute of taking them out of the oven.

Does The Dough Need to Be Chilled?

Yes. Chilling the dough before baking is key. It helps set the dough so it doesn’t spread out and create a crispy cookie.

Chilled dough will keep the cookies thicker and softer, which is what these cookies are supposed to be.

Storing Soft Sugared Ginger Snaps

Storing these cookies is very easy. Place cooled cookies in an airtight container and store them at room temperature for up to 5 days.

Alternatively, you can store them in the freezer for up to 3 months. It is best to wrap them in parchment paper and then place them in a freezer bag before freezing.

Have you made this recipe? We would love to hear what you think. Leave a comment below to let us know.

Soft Ginger Snaps

5 from 1 vote

Soft and sweet, these ginger snap cookies are a delight to serve for the holidays.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course: Dessert

Cuisine: Canadian

Ingredients Method

Ingredients

  

• 1 cup vegetable oil
• 2 cups sugar
• ⅓ cup molasses
• 1 egg
• 3 cups all purpose flour
• 1 Tbsp baking soda
• 3½ tsp ground ginger
• 2 tsp cinnamon
• ¾ tsp ground cloves
• ½ tsp salt
• ¼ cup white sugar for rolling

Method

 

1. Beat together oil and sugar.
2. Add in molasses and egg. Beat until smooth.
3. In a separate bowl, stir together all dry ingredients.
4. Add dry ingredients to wet and mix until all combined.
5. Cover bowl with plastic wrap and refrigerate for 2 hours to 12 hours.
6. Preheat oven to 350°F.
7. Line a cookie sheet with parchment paper.
8. Using a cookie scoop or spoon, measure 2 tablespoons of dough.
9. Roll dough into a ball, roll the ball in the ¼ cup of white sugar.
10. Place 2 inches apart on prepared cookie sheet.
11. Bake for 10 minutes in preheated oven.
12. Allow to cool on the pan for 1 minute, then transfer to a cooling rack to cool completely before storing.