Soft Gingersnaps with Butterscotch Chips.

Super soft and chewy gingersnap molasses cookies stuffed with butterscotch chips. A holiday favorite!

Creamy, buttery, and smooth, butterscotch has been one of my favorite flavors since I was little. Poured over ice cream and overloaded into oatmeal cookies are the best ways to eat it –  I can literally never turn down a butterscotch dessert!

And today my previous #1 cookie on the blog, Oatmeal Scotchies, is meeting its match.  Naming a favorite cookie is quite the high praise considering that I can’t even pick a favorite scarf from my 50+ collection -> yes, I have a fashion scarf addiction.

Anyway.

I’ve been on a mission to find the perfect gingersnap recipe for ages.  A gingersnap cookie that stands the true cookie test – remaining soft even the next day.  A gingersnap cookie that’s thick, puffy, and won’t get all snappy on me. ;)

My mom’s homemade gingersnap cookies are beyond perfection. (Hi Mom!)  No one can make them quite as lovely as she, so I began my recipe testing in hopes to find a recipe that would impress her.  Using more flour, less flour, more molasses, less molasses, brown sugar, white sugar, more eggs, less eggs, butter or shortening – I can happily rest knowing that I’ve found the one. She loved these!

These are theeee most perfect, soft and pillowy gingersnaps. And I loaded them with creamy dreamy butterscotch morsels. I can’t even contain myself!

The dough is made from your typical cookie dough suspects: butter, brown sugar, baking soda, and flour.

Use dark brown sugar in this recipe. Dark brown sugar contains more molasses than light (aka golden) brown sugar. The extra molasses in dark brown sugar gives cookies a richer, deeper flavor as opposed to the mild flavor in light brown sugar.

We’re getting a double dose of molasses in today’s cookies. Not only are we getting an extra kick of the good stuff with the dark brown sugar, but you’ll be adding 1/3 cup of pure molasses to the dough as well. I use dark molasses in these cookies, which has a much more robust flavor than light molasses (comparable to the taste difference between light brown sugar and dark brown sugar). 

I prefer dark molasses over blackstrap molasses- which is the darkest variety.  Blackstrap molasses is too bitter for me and light molasses is too mild. Regular dark molasses is just right!

*Tip: spraying your measuring cup with non-stick spray before measuring the molasses will save you a lot of sticky trouble!

With all that dark brown sugar and molasses, you can imagine how soft and chewy these cookies are. Each bite will completely melt in your mouth.

Sometimes gingersnap cookies are made with shortening, sometimes they are made with butter. Shortening makes the cookies unbelievably thick and puffy, but I love the flavor that pure butter lends. There is butter-flavored shortening out there, but I find that it just isn’t the same as the real thing. I creamed 1.5 sticks of butter in these gingersnaps.

Butter is the culprit behind your cookies spreading in the oven, so to avoid the gingersnaps from flattening out completely, I increased the amount of flour and baking soda.  Not too much, though – we don’t want any chemical aftertastes here.  3 cups of flour and 1 teaspoon of baking soda is just right for the amount of butter in the dough.

Let’s talk spice!  Because you know it can’t be a gingersnap without any GINGER, right?!

To the dough, you’re going to add a whopping 2 teaspoons of ground ginger.  It doesn’t sound like much, but when you consider how pungent the taste of ginger is – you’ll realize how much this is.  Don’t be afraid – you’re making GINGERsnaps.  Two teaspoons is perfect.

Along with ginger, you’re going to add cinnamon, nutmeg, and cloves.  The trifecta of autumn spices in my world.  I am completely obsessed with cinnamon and layer it onto anything and everything I can. Cinnamon apple dip, anyone?!

With all of this fragrant spice, you can imagine how incredible your kitchen is going to smell as the cookies bake.  Move over Ralph Lauren, I want to bottle up the scent of gingersnaps baking.  ;)

Make sure you chill the cookie dough. Prepare ahead of time so that the dough can chill for 2 hours or overnight. Your cookies will not be as thick as mine unless the dough has been sufficiently chilled. 

The amount of time you bake your gingersnaps is imperative – so so important to the texture of your finished cookie! Be sure to bake for only 8-10 minutes. Lean towards the 8 minute side. The cookies will appear soft and may look undone. Allow to cool for a few minutes on the baking sheet and I assure you, they will be done.

Don’t forget that butterscotch. As the cookies cool on the baking sheet, lightly press your finger into the cookie to make an indent – then stick 5-8 morsels into the middles.  Kind of like you do with peanut butter blossoms.

The caramelly butterscotch, the spicy molasses, the pungent spices – your head is going to explode with all of the flavor in these soft, pillowy cookies! And just look how thick they are – I’m smitten. Ladies and gentlemen, we’ve found a new favorite cookie!

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Soft Gingersnaps with Butterscotch Chips

Super soft and chewy gingersnap molasses cookies stuffed with butterscotch chips. A holiday favorite!

Yield: 30 cookies

Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/3 cup (104g) dark molasses
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling
  • 1 cup (180g) butterscotch chips

Directions:

  1. In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
  2. Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or overnight.
  3. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle. Mine took 8:30 minutes. Remove from the oven and immediately press 5-7 butterscotch chips into the center of each cookie. Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
  4. Store in an airtight container at room temperature for up to 1 week.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Do you prefer your cookies soft or crispy?  I’m a total softie!

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99 Responses to “Soft Gingersnaps with Butterscotch Chips.”

  1. #
    1
    Karlyposted November 8, 2012 at 3:42 pm

    I just posted two browned butter recipes in a row. Nothing wrong with obsessing about one ingredient, right?

    Love these cookies! They look so soft and chewy!

    Reply

    • Sallyreplied on November 8th, 2012 at 3:43 pm

      yah Karly! I have no butterscotch shame. And I could DRINK brown butter lol.

      Reply

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    Lizzieposted November 8, 2012 at 4:11 pm

    These look yummy! I would love to try them with cinnamon chips, too.

    Side note – in the text you wrote that you creamed 1.5 CUPS of butter in this recipe, which I couldn’t quite believe! Then when I got to the ingredient list I see you meant 1.5 sticks. Phew! :)

    Reply

    • Sallyreplied on November 8th, 2012 at 4:25 pm

      omg where is my MIND? Clearly it’s been a long week. Thanks Lizzie :)

      Reply

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    Erin @ The Spiffy Cookieposted November 8, 2012 at 4:14 pm

    Oh my GAH!!! I love soft gingersnaps!

    Reply

    • Sallyreplied on November 8th, 2012 at 4:25 pm

      Samesies! :)

      Reply

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    Elaine @ Cooking to Perfectionposted November 8, 2012 at 5:03 pm

    Mmmm… I love gingersnap cookies. I’ve been craving gingersnaps a lot lately, so you have perfect timing for posting this recipe. :) And I love how you made a little gingersnap basket to hold the yummy butterscotch chips. Pretty presentation and awesome flavor combination! And, as always, your pictures are perfect. Really wishing I could have one or five of those cookies right.about.now!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:36 am

      Hi Elaine! Gingersnap basket – ha! I love that. And you’re right, the cookies do look like little nests or baskets for the butterscotch! The picture compliment – thank you, seriously!

      Reply

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    Anna @ Crunchy Creamy Sweetposted November 8, 2012 at 5:08 pm

    Swoon! I love those little soft nests for the chips! I could bathe in molasses so I am really excited for these. Yum!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:37 am

      “i could bathe in molasses” – EXACTLY how I feel about the stuff Anna! It’s so wonderful in recipes this time of year.

      Reply

  6. #
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    Averie @ Averie Cooksposted November 8, 2012 at 5:27 pm

    I LOVE everything about this recipe! First, I love love love molasses cookies! and butterscotch chips!

    The fact that they look like soft little pillows, with the butterscotch chips smooshed in, and all rolled in cinn-sugar….mmm, yum! And the fact that you used dark brown sugar and dark molasses (my fave kind too), you have a total winner here! I would eat these until they were.all.gone. and not share with anyone :) Seriously my kinda cookie!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:42 am

      Thank you Averie! I rolled them in regular sugar, not cinn-sugar but that it a great idea for next time! Like a ginger-doodle of sorts! My best friend Erin said that these are the BEST cookies I’ve ever, ever made. She taste tests all of my recipes! :)

      Reply

  7. #
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    Caleyposted November 8, 2012 at 5:40 pm

    Sally! Oh my gosh! These look just perfect. I’m with you; I think a hard, snappy cookie is a ridiculous cookie, and that’s just illegal. Or it should be. ;) These cookies look like they are practically just dough, which is AMAZING. Thanks!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:43 am

      Hi Caley! How are ya? Thank you for the compliment – and yes, they do look like little dough balls! I hate hard crunchy gingersnaps, so I wanted a softie :)

      Reply

  8. #
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    Ari @ Ari's Menuposted November 8, 2012 at 6:19 pm

    Possibly best idea ever. Butterscotch has always been my favorite! I seek it out like goat cheese in main dishes!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:44 am

      butterscotch is to my sweet items as goat cheese is to my savory items lol :)

      Reply

  9. #
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    Reeniposted November 8, 2012 at 6:48 pm

    I’m completely smitten too Sally! Soft gingersnaps are one of my favorite Christmas cookies. I’m so looking forward to holiday baking now! I love how you added the butterscotch chips like a thumbprint cookie. An utterly delicious combination!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:45 am

      I am in the holiday baking state of mind!!!!! Thank you for the compliment – I’m glad I added the butterscotch chips :)

      Reply

  10. #
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    Hayley @ The Domestic Rebelposted November 8, 2012 at 7:12 pm

    I swear, we are twins and if there were such thing as Butterscotch Anon, we’d be signed up loooong ago. These are amazing! And this recipe has my mouth watering. I, too, enjoy soft + pillowy gingersnaps, so I’m glad they’re less snap and more softies!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:46 am

      TWINSIES! :) Thanks Hayley! I loathe hard crunchy gingersnaps – these are perfectly doughy and melt in your mouth – exactly what I was looking for!

      Reply

  11. #
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    Laura Dembowskiposted November 8, 2012 at 9:06 pm

    I am seriously imagining eating one of these right now. I love ginger cookies, Sally, and these look so yummy! And those butterscotch chips too!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:47 am

      thank you Laura! and they don’t have chocolate – you’d love these!

      Reply

  12. #
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    Cassie | Bake Your Dayposted November 8, 2012 at 9:07 pm

    No, no. Not wrong at ALL, Sally. Go ahead and keep posting butterscotch. I can’t wait to try gingersnaps with butterscotch!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:48 am

      you’ll love them, Cassie! And thank you!

      Reply

  13. #
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    Julie @ Table for Twoposted November 8, 2012 at 9:25 pm

    how cute!!! they’re like little cups for butterscotch or little candy holders that are EDIBLE. haha

    Reply

    • Sallyreplied on November 9th, 2012 at 4:49 am

      hehehe – yes! they’re like little gingersnap “baskets”! Thanks Julie!

      Reply

  14. #
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    Debposted November 8, 2012 at 10:36 pm

    I saw this on Pinterest, had all the ingredients in my house and set off to making them immediately :) They are awesome! Eating one right now still warm out of the oven. The spice level is perfectly balanced by the sweetness of the butterscotch. And I love how soft the cookies are. Thanks for the great recipe!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:50 am

      Hi Deb! That was QUICK! I’m so glad you made these already – they are completely addicting and one of my FAVORITE cookie recipes ever. IO’m glad the spice level was perfect for you, too.

      Reply

  15. #
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    luv what you doposted November 8, 2012 at 11:14 pm

    I am a huge fan of gingersnaps but never thought to add butterscotch. These pictures have my mouth watering. I would love one with a big mug of hot cooca!

    Reply

    • Sallyreplied on November 9th, 2012 at 4:52 am

      thank you for the photo compliment! That means a lot, And gingersnaps are one of my favorite cookies – I like to eat them with Chai tea and hot cocoa too of course!

      Reply

  16. #
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    Emiliaposted November 9, 2012 at 3:58 am

    The idea to spray your measuring cups before measuring sticky ingredients is genius! Seriously wondering why I have never thought of that before this moment. I just bought a huge jar of slightly overpriced molasses and think I’m going to give these a go this weekend. I love gingersnaps, but definitely prefer softer cookies so these seem perfect :)

    Reply

    • Sallyreplied on November 9th, 2012 at 4:53 am

      My molasses was super cheap, I got it on sale but I know that some brands can be quite pricey. Yes, the cooking spray into a measuring cup trick works wonders. I’ve dealt with a lot of wasted molasses b/c of all its stickiness!

      Reply

  17. #
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    Colleen @ What's Baking in the Barbershop?!posted November 9, 2012 at 7:42 am

    I love love love the little butterscotch chips in the middle! Such a great idea! I’m not sure if these cookies could get any more perfect…..

    Reply

    • Sallyreplied on November 9th, 2012 at 9:35 am

      PERFECT? Thanks Colleen – you are so sweet!

      Reply

  18. #
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    Ashley - Baker by Natureposted November 9, 2012 at 10:16 am

    Sally, everything about these cookies SCREAMS “MAKE ME”. Love love love!!!

    Reply

    • Sallyreplied on November 9th, 2012 at 12:39 pm

      We just polished off the last bit of them – on day 6, they are still SO SOFT and chewy! Thanks Ashley!

      Reply

  19. #
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    Jessica@AKitchenAddictionposted November 9, 2012 at 10:23 am

    I love soft gingersnaps!! The addition of butterscotch chips would be amazing! Must try!

    Reply

  20. #
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    Meghan @ After the Ivy Leagueposted November 9, 2012 at 11:13 am

    Mmm if this isn’t the perfect cookie for the Thanksgiving holiday season, I dunno what is! I love gingersnaps and molasses cookies this time of year, but I’ve never thought to add butterscotch! Must take it to a whole new level, looks delicious!

    Reply

    • Sallyreplied on November 9th, 2012 at 12:40 pm

      I agree, Meghan! I’m going to make them again next week with chocolate chips. Yum! I love molasses cookies, so comforting on a chilly day. :)

      Reply

  21. #
    21
    Aliposted November 9, 2012 at 11:15 am

    Yummmm, I can’t wait to try these!
    I love the taste of typical gingersnap cookies, but I much prefer a soft, chewy cookie to a crunchy one. So I’m pretty sure these are going to taste like heaven.

    Thanks for the wonderful recipe! :)

    Reply

    • Sallyreplied on November 9th, 2012 at 12:40 pm

      Hi Ali! Thanks so much! Let me if/when you make them. I know you will love them!

      Reply

  22. #
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    Ashley @ Wishes and Dishesposted November 9, 2012 at 1:02 pm

    These just scream “fall”!!!

    Reply

  23. #
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    Chung-Ah | Damn Deliciousposted November 9, 2012 at 1:53 pm

    There is NOTHING wrong with posting two butterscotch recipes in a row! Actually, keep them coming!

    Reply

    • Sallyreplied on November 9th, 2012 at 3:38 pm

      lol i love your butterscotch enthusiasm chung-ah! xo

      Reply

  24. #
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    Ashley @ Kitchen Meets Girlposted November 10, 2012 at 9:25 am

    OMG, Sally! I can just imagine sinking my teeth into the soft, sugary cookies–aMAzing! And those butterscotch chips on top…I know you did that just for me, right? I’m dyin’ here, these look SO GOOD.

    Reply

    • Sallyreplied on November 11th, 2012 at 7:03 am

      awww Ashley! Thank you so much. they are SO soft, I know you would looooove them my dear!!

      Reply

  25. #
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    Mercedesposted November 10, 2012 at 12:25 pm

    Your cookies always look fabulous, but these look particularly scrumptious! Any cookie that stays this soft and puffy is an absolute winner in my book. I will be adding these to my holiday cookie collection this year! Thanks Sally!

    Reply

  26. #
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    Nicole @ Lapetitebakerposted November 10, 2012 at 1:30 pm

    I love how you lay out you’re recipe development behind these cookies! They do indeed look perfect.

    Reply

    • Sallyreplied on November 11th, 2012 at 7:01 am

      Thanks Nicole! And thank you for reading the post. These cookies took a few tries to perfect, but the recipe development was fun! :)

      Reply

  27. #
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    Rachael {SimplyFreshCooking}posted November 10, 2012 at 6:18 pm

    Oh dear God woman. I’ve never seen a more perfect fall cookie. Like, ever!

    Reply

    • Sallyreplied on November 11th, 2012 at 6:47 am

      Rachael! You are so sweet, thank you :)

      Reply

  28. #
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    Loretta | A Finn In The Kitchenposted November 11, 2012 at 4:27 pm

    I’m totally admiring that little pocket of butterscotch! I also really am liking all of your ‘whys’ behind your ingredient choices!

    Gingersnaps smell amazing….

    Reply

  29. #
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    Dorothy @ Crazy for Crustposted November 11, 2012 at 7:05 pm

    You can NEVER go wrong with butterscotch. I am SO making this. AND you have given me another idea. Oh, the possibilities!

    Reply

  30. #
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    Alexandra@brighteyedbakerposted November 11, 2012 at 7:59 pm

    Okay, so normally I’m a chocolate chip cookie girl all the way, but these cookies literally have me swooning right now. I know I’ll be making these soon; it just has to happen! I love what you did with the pillow of butterschotch chips in the middle – it makes these look ten times more exciting. I love how thick they are too! I’m just wondering how many batches of
    cookies you made to get these so perfect!!

    Reply

    • Sallyreplied on November 11th, 2012 at 8:07 pm

      Hi Alexandra! So nive to hear from you! I am a chocolate chip gal as well, but gingersnaps will always steal my heart. My favorite holiday cookie! I tested the recipe 3 times before I found a winner. That’s a lot of molasses lol! But Im happy I found the perfect one. So soft and puffy! Thank you :)

      Reply

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    Erin @ Texanerin Bakingposted November 12, 2012 at 1:19 pm

    OH MY GOSH! These are yours?! I know I’ve said that before, but really, these are yours?! Oh my gosh. Saw them briefly on Pinterest and then got distracted and didn’t check out the recipe but I remember thinking that these had to the the most perfect cookies ever. Love love love butterscotch. And I definitely won’t complain if you posted more than a few butterscotch recipes in a row. I’m down for a whole month of them!

    Reply

    • Sallyreplied on November 12th, 2012 at 1:43 pm

      I’m glad you stumbled upon my cookies on pinterest Erin! And then stumbled on them again. :) These cookies are ultra soft and SO puffy – the best way to enjoy a gingersnap cookie in my opinion!

      Reply

  32. #
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    Shannonposted November 12, 2012 at 6:50 pm

    These cookies are a great flavor combination! I cannot wait to try them because they sound so unique and delicious :)

    Reply

    • Sallyreplied on November 12th, 2012 at 7:33 pm

      gingersnaps and butterscotch are an underrated combo! they are SO tasty together and I’m glad you agree Shannon!

      Reply

  33. #
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    Lisaposted November 15, 2012 at 7:45 pm

    These look amazing! I was wondering how they might taste with one of those pumpkin Hershey’s kisses in the middle. Like peanut blossoms but pumpkin ginger blossoms? I’m going to try these out this weekend!

    Reply

    • Sallyreplied on November 15th, 2012 at 8:42 pm

      OK Lisa. You are a pure genius. Want to come work in my kitchen with me?? I LOVE THAT IDEA! Why didn’t I think of that? Please please please let me know if you try them that way. I love pumpkin kisses and they would be SO good with the soft gingersnaps!

      Reply

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    Erin @ Texanerin Bakingposted November 18, 2012 at 10:45 am

    Now that I finally have a few minutes I can leave a review. :)

    These are super yummy. I used blackstrap molasses because that’s all I have, whole spelt and coconut oil. It was no problem at all! And because I’m rationing my butterscotch, I filled these with white chocolate ganache. Delicious! I just took pictures and will post my adapted version in a week or two. :) Thanks for the recipe!

    Reply

    • Sallyreplied on November 18th, 2012 at 2:21 pm

      mmmm i cannot wait to see them Erin!! I have to try using whole wheat flour sometime. I made these again this weekend with white chocolate chips inside! Amazing. Love white choc and pumpkin together :) Can’t wait to see your post about them!

      Reply

  35. #
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    Mollyposted November 25, 2012 at 8:18 pm

    i just took these out of the oven and they are FABULOUS! so fluffy and thick and delicious! i’m personally not a fan of crunchy ginger snaps, so these are perfect. i didn’t have any butterscotch chips, so i made small holes and put pumpkin butter in instead, really yummy! i’m so glad i found your blog, everything looks so tasty i can’t decide what to make next!

    Reply

    • Sallyreplied on November 25th, 2012 at 9:40 pm

      Hi Molly! Thank you so much for writing to tell me how very much you loved these cookies. It really, really means a lot to me! The pumpkin butter idea sound incredible. Gingersnaps and pumpkin, what a combination!! Hope you had a lovely weekend.

      Reply

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    Abbeyposted November 29, 2012 at 11:02 pm

    Okay, I don’t even like gingersnaps, but I made these for my family at Thanksgiving. I just had to try them(because I knew since it was your recipe, I would probably like it:) ) And oh goodness. These are so amazing! One of the best cookies ever! Thanks so much Sally!

    Reply

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    Teresa Turnerposted December 3, 2012 at 4:28 pm

    Oh YUM! This looks so good.
    Will be making this recipe.
    Thank you :)

    Reply

    • Sallyreplied on December 3rd, 2012 at 7:55 pm

      let me know how they turn out! Thanks Teresa!

      Reply

  38. #
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    Pattyposted December 13, 2012 at 1:10 pm

    These are perfection! Everyone in the family loved them – even the gingersnap haters! I have made no less that 5 batches of them this past week – for gifts and a cookie exchange. I love the smell of the dough, too! I am sending everyone who asks for the recipe to your blog with the warning that all your recipes are too yummy. Just looking at the pictures probably causes me to gain weight! :-)

    Reply

    • Sallyreplied on December 13th, 2012 at 4:13 pm

      Even the gingersnap haters??? wow, Patty! That says something doesn’t it! 5 batches – you have me beat! Care to send me some? I am fresh out of molasses. :) I adore the smell of the dough and as they bake in the oven. Let me know what other recipes you bake and THANK YOU so much for letting me know you enjoyed these :)

      Reply

      • Pattyreplied on December 18th, 2012 at 7:17 pm

        Not sure if this reply will post after your reply or not – But, I also made the Soft-Baked White Chocolate Chip Cranberry cookies (YUM!), the Peanut Butter M&M cookies (so soft and yummy!) and the Salted Caramel Pecan Chocolate Chip cookies (really good) I am really loving the thick and soft cookies this year! Been drooling over today’s “dipping” recipes – might have to try some of those, too!

        • Pattyreplied on December 18th, 2012 at 7:20 pm

          I forgot that I have also made your Butterscotch Pretzel Chocolate Chip cookies. They are now one of my go-to recipes when I have to take cookies somewhere!

          • Sallyreplied on December 19th, 2012 at 6:36 am

            those are a favorite of mine too Patty! My best friend just told me she made those too this week and loved them. Butterscotch + pretzels – such a wonderful, sweet & salty combo.

        • Sallyreplied on December 19th, 2012 at 6:34 am

          I am SO SO happy to hear that all the cookies you made, you enjoy! You picked some of my very favorites! I really enjoy thicker and very soft cookies and I’m glad you do too. LEt me know if you try any of my =chocolate dipped treats next Patty! Thanks so much for letting me know you’re loving my cookies!

  39. #
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    Stephanieposted December 14, 2012 at 4:07 pm

    Thank you SO much for posting this recipe. I just made them for the first time and they came out delicious! My family makes a very very similar recipe for Molasses Sugar cookies, but they aren’t as puffy as these and the butterscotch just takes it to a whole different level. I also made your Andes mint chocolate chip cookies that came out amazing too!

    Reply

    • Sallyreplied on December 15th, 2012 at 7:50 am

      Hey Stephanie! Wow, that is so wonderful to hear and thank you SO much for letting me know how much you adore them. They are by far one of my very favorites – I love gingersnap molasses cookies. And yes, these are the softest variety I’ve ever had. Those andes mint cookies – wow, those are so good too! I’m making them again today for a party tonight. :)

      Reply

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    Pamzellaposted December 26, 2012 at 2:02 pm

    These were phenomenal cookies. I have made a few batches now, and would like to say… If you love ginger, replacing the ground ginger with the squeezable ginger, the “Gourmet Garden” stuff in a tube in the grocery store in the same quantity, I do believe you will like the result…. It will have more bite, but won’t be spicy/objectionable to anyone. West Coast readers may appreciate the substitution.

    Reply

    • Sallyreplied on December 27th, 2012 at 8:30 am

      Sounds great! Or even freshly grated ginger instead of some from the squeeze bottle. Thanks for the suggestion!

      Reply

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    Injlaposted April 1, 2013 at 1:23 pm

    Is there any substitute for dark molasses?

    Reply

    • Sallyreplied on April 1st, 2013 at 8:18 pm

      Hi there! Unfortunately not, the molsasses is the one and only major ingredient in the cookie that gives them their molasses flavor.

      Reply

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    Jessica Fordposted May 16, 2013 at 4:12 pm

    Sally, these are amazing! I love gingersnaps but I hate hard, crunchy cookies. These are my new favorite! Thanks for the great tip about spraying the measuring cup before measuring the molasses. What a fabulous idea! The molasses just slid right out!

    Reply

    • Sallyreplied on May 16th, 2013 at 5:01 pm

      Hi Jessica! That is SO great to hear. I love these cookies so much. I haven’t made them since the holidays, but now I’m craving them again.

      Reply

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    Sarahposted August 1, 2013 at 2:11 pm

    I’ve been wanting to try making gingersnaps. Now this recipe is on my list! What do you think of melted caramel instead of butterscotch to top of these cookies?

    Reply

    • Sallyreplied on August 1st, 2013 at 7:52 pm

      Hey Sarah! I think that melted caramel would be SO good in these!

      Reply

      • Sarahreplied on August 1st, 2013 at 10:13 pm

        Thanks so much!

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    Barbaraposted November 15, 2013 at 12:02 pm

    I’m a new follower. Tried these cookies yesterday, the basic version w/o chips, and they were a big hit with the family and ny daycare kids! Thursday is Cookie Day at our house. Thanks! Looking forward to trying more of your recipes!

    Reply

    • Sallyreplied on November 15th, 2013 at 5:00 pm

      I want to come over on Thursdays and sample all the cookies. :) Sounds fun!

      Reply

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    Melissaposted December 18, 2013 at 2:30 pm

    Hi! I want to make these for my husband, but I only have light brown sugar, can I substitute?
    Also, how do the chips stay on the cookie? Thanks for your time!!

    Reply

    • Sallyreplied on December 18th, 2013 at 6:16 pm

      Hi Melissa! The chips stick in the cookies because you press them in when the cookies are still warm. So they “set” and melt a little bit inside. Light brown sugar will be OK. Hope he loves them!

      Reply

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    Natashaposted April 26, 2014 at 12:23 pm

    Hi Sally! I’m a bit confused.. You call these gingersnaps but you also say they are chewy and soft. But gingersnaps are crispy! I’m looking for a soft cookie but is this recipe soft and chewy or crispy?

    Reply

    • Sallyreplied on April 27th, 2014 at 5:00 pm

      Hi Natasha! In my family, we call ginger cookies gingersnaps. Whether they are soft or crunchy. These are soft, chewy gingersnap cookies.

      Reply

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    Kristenposted June 4, 2014 at 10:21 am

    I’m not a softie or a crispy! I’m 100% chewy ;)

    Reply

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    Gingerposted December 10, 2014 at 1:47 pm

    Love these! How far in advance can the dough be made? Could they be stored in the freezer for a few days, then thawed a bit before they go into the oven?

    Reply

    • Sallyreplied on December 10th, 2014 at 3:26 pm

      You could chill the dough in the refrigerator for up to 3 days (tightly covered) and bake as directed. You can store cookie dough balls in the freezer for up to 2-3 months, no need to thaw. Bake for 1 extra minute.

      Reply

      • Gingerreplied on December 13th, 2014 at 6:00 pm

        Thank you so much!

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