We love baking cookies all year long, but there is something special about cookies during the Christmas holiday season. Whether you are taking cookies to neighbors and friends or making them especially for Santa, these Ginger Snap Cookies are where it’s at.
These are soft baked with just the right amount of spice. They have a sugar topping that adds the perfect crystal touch. Plus they are super easy and quick to make!
Best Soft Baked Ginger Snap Cookies
These take about 15 minutes to prep the ingredients and bake for 12 minutes each sheet. That means within a half-hour you can have fresh-baked, delicious Christmas cookies! This recipe will make 2.5 dozen cookies, depending on the size you make them, so you may have to bake multiple trays.
Start by collecting all of your ingredients. You will need:
3/4 C unsalted butter (softened)
1 C sugar
1 large egg
1/4 C molasses
2 1/4 C flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/3 C sugar (for coating)
If you’re looking for a no bake cookie, try these No Bake Chocolate Balls!
You will also need an electric mixer, or bowl with large spoon. I also like using a plate to coat the cookie dough balls in sugar.
I also suggest using parchment paper on the cookie sheets and letting them rest on a wire rack to cool.
To make these cookies, start by preheating the oven to 350 degrees.
Move oven rack to the center of the oven. Line cookie sheets with parchment paper. Doing this prep work now will help the balancing act in the future.
Using the electric mixer, set on low, add the butter and 1 cup of sugar. Beat until the butter is creamed and fluffy.
Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
Slowly add some of the flour mixture to the wet ingredients until combined.
With your hands or cookie dough scooper, make the dough into balls about 1 inch in size. Roll the dough balls in the sugar.
Place the dough balls onto the parchment-lined cookie sheets.
Bake 350 degrees for 10-12 minutes.
Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
Transfer the cookies to the wire rack to cool completely.
Store extra cookies in an airtight container.
These are a great cookie to take to neighbors, friends, teachers or to keep on your counter for your own holiday enjoyment. These Ginger Snap Cookies are delicious dipped in milk, hot chocolate or coffee. They also make Santa happy on Christmas Eve too!
For even more cookie recipes, check out these that kids LOVE!