Soft Sugared Ginger Snaps

Soft Sugared 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 Sugared Ginger Snaps have all the great taste you’d expect in a ginger snap but in a soft, chewy cookie.

Soft Sugared Ginger Snaps

These Are Not The Typical Ginger Snaps

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. They have all the flavour that my grandmother’s cookies had but without that hardness to them.

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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.
  • Molasses. The type of molasses used makes a difference. The one we use is always fancy molasses which is the most common and easiest to find.
  • Vegetable Oil. Unlike most cookie recipes, this recipe calls for oil, not butter. The oil is what helps keep the cookies soft. Butter would create a crisper cookie and these cookies are meant to be soft.
  • Cornstarch. This helps keep the cookies soft and chewy. It also helps to keep the cookie thick and prevents spreading.
  • Egg.
  • Baking Soda.
  • Salt.


The Spices

There is a combination of spices in this recipe that is typical for ginger snaps. These spices along with the molasses are what give these cookies so much flavour.

  • Cinnamon.
  • Ginger.
  • Ground cloves.


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, I 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.

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 allow the cookies to 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. In order to keep these cookies soft, you have to stop the baking process. This is done by moving the cookies to a cooling rack to cool for 1 minute after taking them out of the oven.

Freshly baked Soft Sugared Ginger Snaps

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 air-tight 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.

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Soft Sugared Ginger Snaps

Soft Sugared Ginger Snaps

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Course Dessert
Cuisine Canadian


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


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


  1. These look so good! I have been looking for a soft Gingersnaps recipe and can’t wait to try them. I saved them on one of my Pinterest boards so I can make them soon! 🙂

  2. These sound great! My Grandma used to make a chewy Gingersnap as well, but unfortunately, I don’t have her recipe anymore. Thanks for all of the cooking tips.

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