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I may or may not be overloading you with cookie recipes lately. But hey… tis’ the season right?!
Truth of the matter is that I simply ADORE cookies. Creating them, baking them, decorating them, eating them. There are so many options, so many add-ins, so many varieties. There’s a real science behind baking cookies and, call me a nerd, but I love learning more and more with each batch I bake.
Gingersnap molasses cookies are one of my favorite cookies around the holidays, and I’m here to share 4 ways you can bake them.
Soft, chewy, PUFFY, and simple. You cannot go wrong!
Earlier this month, I shared this gingersnap recipe with you and loaded the humble little cookies with butterscotch chips. You loved them! And so did I. I made a few other batches later that week. I made them plain, with chocolate chips, and with white chocolate chips.
Soft Gingersnaps with Butterscotch Chips
My friend Erin said the plain version are the BEST cookies I have ever made.
And I make a lot of cookies! That says something!
The cookies are SO puffy, SO soft, SO thick, and incredibly chewy – everything I look for in a cookie’s texture.
I like to compare them to little pillows. Pillowy molasses gingersnap cookies. :D
With a sugary sheen and trademark crinkly tops, gingersnap molasses cookies are the epitome of holiday baking. So many memories with my mom and sisters, rolling the balls of dough into a big mountain of sugar.
The sugar-dip is the best part of making gingersnaps!
While I simply adore the butterscotch chips hiding inside, I wanted to show you three more ways to make these cookies. Plain, with white chocolate, and with semi-sweet chocolate.
White chocolate and molasses – a uniquely incredible combination. ↑
Regular chocolate and molasses? Simply divine. ↓
Plain and simple - the thickest gingersnap/molasses cookie you’ll ever bake!
There are two very critical notes on these gingersnap recipes. First, make sure you CHILL the dough. Prepare ahead of time so that the dough can chill 4 hours or overnight. Your cookies will NOT be as thick as mine unless the dough has been sufficiently chilled.
Second, 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.
Between the plain, the butterscotch, the white chocolate, or the regular chocolate…
Which one would you like the best?
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makes 3 dozen
Ingredients
- 3 cups 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 (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/3 cup dark molasses
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar, for rolling
- 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)
Instructions
- 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.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 4 hours of overnight. I chilled mine overnight.
- 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, if using any variety of flavor chip, immediately press 5-7 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. Store in an airtight container at room temperature for up to 1 week.
Notes
RECIPE SOURCE: sallysbakingaddiction.com
© 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.
PS: take a peek at some of my similar recipes 
Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting
Apple Butterscotch Magic 7 Layer Bars
Super-Chunk White Chocolate Macadamia Nut Cookies
PPS: The winner of the Silpat Baking Mat Giveaway is Jennifer L., who said:
”These would help with the Christmas baking that I need to get started on. Always have wanted Silpats.. just never remember to put them on the list of things I need.”
Thank you everyone for participating! I have more giveaways coming up. 
{ 98 comments… read them below or add one }
“Tis the season for sure! I have a gingersnap cookie coming up in a couple of weeks that I am so excited about, I think you will like it too! I love the variations you have here!
Cassie | Bake Your Day recently posted..Biscoff Gooey Butter Cake
Ahhh Cassie! I can’t wait! I love your cookies and holy smokes, I have to check out your gooey butter cake when I get home!
god, i love molasses cookies.
Carina recently posted..Joghurt-Marmor-Küchlein
Same here, Carina! They are my favorite cookie ever, no questions asked.
The plain gingersnaps…they look delicious!
You and my good friend Erin agree – she loved them plain! Thanks Kristin!
Yum molasses and white chocolate. I love anything with molasses and these cookies look delicious.
Thanks Sally! the white chocolate, the love for molasses, the name.. we have a lot in common
I am dying of Gingerbread goodness!
Chandra@The Plaid and Paisley Kitchen recently posted..Two Barks are Better Than One {candy melt bark}
A milk chocolate kiss pressed into the middle of the hot cookies works very well also!
I need to try that next, Julie! Thanks for the suggestion!
Yes, ’tis the season, for sure! Keep the cookie recipes coming
I love soft gingersnaps plain but now I gotta try this different ways of making them!
Ashley @ Wishes and Dishes recently posted..Leftover Turkey Sliders
love, Love, LOVE molasses cookies! SO my favorite!
The Witch’s Kitchen recently posted..Random Weekend~
my favorite too
especially this time of year!
They look incredible and yes they ARE little pillows! Seriously so cute and adorable and makes me just want to CHOMP into one!
And I so agree with you about baking times, chilling the dough, and that cookies are fun to make an a great science project
I feel like it’s easier to experiment with them, up to a point, than with say a big bundt cake. With those kinds of things, I try to have it well-planned and not ad-libbing like I do with cookies!
Averie @ Averie Cooks recently posted..Chocolate Chip and Chunk Cookies
I swear, every time I pull out my kitchen aid, it’s like science class all over again. I love testing and retesting and inventing. And I know you do too! Baking cookies is *almost* as fun as eating them. almost
Oh yum! Now I know what to do with the jar of molasses I have in my cupboard
I think I’ll try a mixture of plain and white chocolate!
Becky @ Olives n Wine recently posted..My Christmas & Hanukkah Wishlist!
if you make them, becky, let me know how they turn out! i know you’ll be a fan.
Cookies are pretty much my favorite thing ever so keep em coming!
Jen @ Savory Simple recently posted..Biscoff Thumbprint Cookies (Wusthof Giveaway)
ok, now i’m not afraid to post.post.post cookies and more cookies! lol thanks Jen!
These just look incredible! So soft and chewy…I just want to reach through the screen and eat one (or, um, FOUR).
Serious eye candy and I love soft, thick cookies.
Keep the cookie recipes coming! I love gingersnaps and the four different ways look so yummy! I didn’t think chocolate and ginger would pair well together but then again, does chocolate never not go with anything?
oh nicole – you must try ginger & chocolate together. i swear, i didn’t expect the two to work so nicely with each other but the flavors perfectly compliment each other. Chocolate saves the day…. as always!
One of the best things about baking is that there is always something to learn. Nothing is ever completely perfect- it can always be improved upon. And ot means never becoming bored.
Laura Dembowski recently posted..Giada de Laurentiis Interview and Cookbook Giveaway
That’s why baking cookies is so darn addicting – always a way to make them better. Thanks for your input Laura!
I have been craving gingersbread cookies and I can’t wait to make a batch SOON!
These sound DIVINE! I’ve always loved gingersnaps, but never seem to find a good enough recipe that is soft and chewy. This Christmas season will definitely be more delightful (and slightly sinful) with this blog. Thank you Sally!!!
Hi again Maddie! So glad you found my gingersnaps and let me know how they go when you bake them. I know you’ll love them – any taste testers of mine had rave reviews.
Have a good day!
this just goes to show the versatility of your cookies!! what a great creation to be able to make 4 very different cookies and to create different flavors with each “filling”
I would inhale the plain ones faster than you can say gingersnap.
Dorothy @ Crazy for Crust recently posted..Crazy Sweet Tuesday
molasses pillows…and your friend saying the plain were your best cookies ever – I am SO making these. they look oh so delicious!!!
Angela @ AnotherBitePlease recently posted..{meatfree monday} butternut squash quinoa stew
I am a scientist by day (well student anyway), and the closest thing to being in the lab is baking…except with baking you get to eat your experiments at the end! Much more satisfying, I think
Ha! I couldn’t agree more. Each batch of cookies is like a science project, glad you can relate to me Denise!
hey Sally,
First a note that I love your blog, your recipes, following you on Pinterest, etc. Just a quick question – are you aware that now, when someone follows you in their reader (e.g. Google reader), only a snippet of the first few lines shows up rather than the entire post (as it had before)? Only mentioning it because sometimes bloggers aren’t aware of it and sometimes they do it that way purposely. I’m hoping it will go back to the old format – I can look at blogs from work when I’m reading them on my Google reader, but can’t when I have to actually click on websites : ( Just wondering! Have a great day.
Hi Dana! I did make that change to my RSS feed. It was intentional for the new “behind the scenes” formatting of my site. Thank you for following my blog – oh and I am completely addicted to Pinterest. So sorry you may not be able to cick on my posts in your reader.
You’re making me choose a favorite?! Okay, even though that’s kinda cruel, I still love you because hallelujah, look at those pillowy puffs of gingersnap heaven! Totally gorgeous. And even though I would find it incredibly hard to select justone!, I think I’d aim for that white chocolate version first. Um, hellloooooo, it should be renamed “Hayley’s White Chocolate Gingersnap Heavenly Cookies”. In my humble opinion
Hayley @ The Domestic Rebel recently posted..Peppermint Nanaimo Bars
You have to make them, Hayley, and name them just that
These look like the perfect gingersnap cookies! Can’t wait to try them.
Thanks Sarah! Let me know if/when you bake them and how they go!
White chocolate! White chocolate!
It’s the best! I’ve made them and they’re super. And you can never post enough cookies! Or ginger cookies. I also have a ton of ‘em coming up. December = cookie month, right? 
Erin @ Texanerin Baking recently posted..Grain- and Gluten-free Soft and Chewy Ginger Cookies
Cookies alllll month long, yes indeed! I love ginger cookies as much as you do
You totally just hit my weak spot. Ginger. Molasses. Cookies. Puff. Yay.
we have so much in common when it comes to COOKIES
I seriously love every single variation here! I may make these and give them out as holiday gifts. Or I’ll just eat them all
Chung-Ah | Damn Delicious recently posted..Creamy Roasted Butternut Squash Pasta with Sage
I can.not be trusted around these gingersnap molasses cookies Chung-Ah! I dn’t think they’d make it to the gift boxes/tins for my friends lol!
Oh, Sally! Please don’t make me decide! I can’t bear it. I’m in total and complete LOVE with every single version even the plain ones. This is just one of the reasons why you are the Cookie Queen!
Reeni recently posted..Flourless Chocolate Ganache Cake
Thank you my dearest Reeni! I think I like the plain the best. But then I have a chocolate chip one. But butterscotch is my favorite chip! And then the white chocolate Yep, I can’t choose either!
‘Tis the season for sure! The more cookies the merrier. I love baking cookies, in fact we just had out first cookie swap and on Wednesday we’ll have another one. Bring on the cookies!
Roxana | Roxana’s Home Baking recently posted..Hot Chocolate Cookies and a @greenblacksUS gift #25recipestoXmas
Cannot wait to try these gingersnaps but wondering if they freeze well and I can make them ahead of time or more of a on the spot cookie?
Off to look at your other recipes……
Hi Tamara! yes these gingersnaps freeze well – up to 3 mos. Hope you enjoy! let me know how you like them
Hi! I LOVE your site. You and helping me out for an upcoming cookie swap party! I have a quick question for you about this recipe. When you cook it does the dough ball flatten out into normal cookie shape or does it stay a ball until you press it flat?
Thanks,
Reba
Reba recently posted..Spiced Red Lentil Soup- Vegan
a cookie swap party – that sounds so fun! I did not flatten these cookies. They are puffy when you remove them from the oven, but they will deflate a bit as they cool.
Mmm, it’s all about the texture for me, and these look absolutely perfect! I can’t wait to give these a try.
Thanks Nikki! I’m all about soft gingersnaps – let me know if you make them
Hi Sally! I recently discovered your blog and I love it! I’ve never seen better food pictures and most things are sooooo incredibly over the top decadent. Each time you post something new I’m like “ooooohhh my god.” drool. Cannot wait to make lots of your recipes for my Christmas baking. I started with this one. Love how these cookies really are like little pillows! I prefer mine plain, but at my 3 year olds request, dressed some in chocolate chips for her. Keep up the great work!
Hi Heather, thank you SO much for taking the time to leave a comment and report back about the gingersnap molasses cookies. I adore them plain – I prefer them that way. But my friends liked the chocolate chips, just like your daughter.
THANK YOU so much for the photography comment! That makes my day and I want to frame your compliment b/c photography is the hardest struggle. I can bake a gourmet cheesecake, I can frost a cupcake like a pro, but it’s the photography that is a hurdle and I learn more and more with each photoshoot. Thank you so much, I really really appreciate it!
The nature of your recipe is enough to gain readers, but you have absolutely nailed it when it comes to your photos. I can’t see any room for improvement. The pictures are what initially appealed to me when I found your blog, the step by step details that include the pictures and the fact that you take the time and appreciate your readers makes your blog one of the best:)
Heather – THANK YOU SO MUCH! That is SO kind of you to say. To take the time and write in. Wow, I am so happy to read this. I’m glad the step by step photos helped – I’m goign to try to incorporate them more into my posts. I learn more and more about photography with each photoshoot and I am constantly trying to improve, so your kind words and all your support means a ton to me. I am lucky to have readers like you. Thank you again Heather!!
These look delicious!! I am going to try to make them this weekend
I was wondering though….could this be rolled out and cut into gingerbread men? I love soft chewy cookies and other recipes that are rolled tend to be more crispy.
this is not a gingerbread recipe, and the gingerbread men would be overly puffy with uneven edges due to the baking process. I adore soft gingerbread men as well and I use this recipe for making them. Note you may use butter instead of margarine. http://allrecipes.com/recipe/eileens-spicy-gingerbread-men/
Thanks for the quick response! I think I will pass on cutting them out, I want try these specifically.
Thank you for the other recipe though.
These cookies look divine!! And your pictures are fabulous!
Lilly Sue recently posted..The Sweet and Savory Sawtooth and Sesame
Hi Lilly Sue! (I like your name!) – thank you so much and thank you for the photo compliment, that means a lot!
OMG, these look amazing……I can’t wait to try these this weekend!!
I just found your blog and know I’m going to spend forever reading it and saving recipes!! Thanks!!
Hey Tami! So glad you found my blog, and let me know what other goodies you make! I love these cookies – they are a new favorite molasses cookie recipe.
Hi, I was excited to find this recipe because I am looking for a good chewy molasses cookie recipe, however, I am more a fan of regular molasses instead of the dark molasses in ginger cookies. How do you recommend using the light molasses in this recipe?
Hey Nicole! No problem at all – just switch out the dark molasses for the light molasses you love – same quantity. Thanks! and I hope you enjoy.
sally these are so lovely! mine came out just like the photos on here. i am super pleased with myself!! i opted for no chips..they are so perfect!
Yay!! I love them with no chips as well.
I just made the ginger snap cookies with white chocolate and they are amazing. Thanks for sharing the recipe
white chocolate + gingersnap cookies is an unbeatable combination. I adore these cookies pain, but the addition of chocolate (with or regular) sends them through the roof! Thanks for letting me know how much you love them as well Brittany!
Wonderfully delicious!! I can’t stop eating them. Not sure they will make it to loved ones
Thanks for the delicious recipe!!
Hi Debbie! So glad to hear that and thank you for reporting back to me that you love them as much as I do. More for you this way, right?!
I tried this recipe to my Christmas Baking package and I’m in love. The ONLY thing I did different was use salted butter, just because it’s what I had on hand. Otherwise, I followed the recipe to a T and I would not change a thing…..they came out beautiful and are REALLY delicious and soft and chewy. PERFECT cookie texture. Awesome recipe, definitely bookmarking this and using in the future!
C Lo recently posted..a prayer
That’s great to hear! I actually had my hand at these with salted butter the other weekend and it worked wonderfully. The texture and the sweetness were not compromised AT ALL – so it’s good to know either butter can be used. I’m glad you enjoyed these and thank you for stopping by
Just made these – turned out great! Baked mine for exactly 8 minutes. I have tried and failed miserably for years trying to find a recipe for thick and soft gingerbread cookies – mine always turned out thin and crispy until now! Thanks!
I tested and retested and retested SO many gingersnap molasses cookies until I came out with this winner! It’s a recipe I will keep forever. SO glad you like these as much as I do Megan and that you reported back to me about them!
I never made these before and found your recipe to try but I have a suggestion for you! The reason I’ve set on this mission to make these, is my coworker brought some to work and they were so yummy! She did something that is similar to what you have been doing, but I wanted to share. She added a hershey’s kiss to the middle, indenting the cookie, and allowing it to melt to create a cute attractive puddle of chocolate! Mmmmmmmmmmm
yum! i’ve done that before with peanut butter cookies but it would be FABULOUS in these! love that suggestion Sam, thank you so much! I bet they were such pretty cookies too!
Do you think they’d be horrible with salted butter? I used up all my unsalted yesterday, and I only have salted left D:
Trudy recently posted..Cookies have begun!
i’ve made them w/ salted butter before and they are just fine. taste identical to the originals!
Oh good
Thanks!
Trudy recently posted..Cookies have begun!
My favorite was to eat these is with pumpkin ice cream. They make a cute and yummy little ice cream sandwich.
Oh Cheryl! I need to try that! I simply love pumpkin – and pumpkin ice cream NEEDS to be available year-round!
These…are fantastic. Thank you for sharing!!! Everyone is embarrassed to admit that they’re better than our grandma’s “famous” ginger cookies, but they are certainly a contender!
WOW! better than your grandma’s famous version? Oh my Lorin, that’s an honor to hear because I have no doubt in my mind her recipe is fabulous!!
Hey. loove the recipe, just beautiful cookies
I have one little problem, here in my country there’s no molases, is there any substitute for molases? maybe honey? or just skip the molases?
Pleaasee, let me know so i can bake this wonderful cookies as soon as i can
Hi Valentina! Unfortunately it is impossible to make an exact replica of these molasses cookies without molasses. I have never tried to make them with honey before. Just know that the taste and texture of the cookies will be very different. But it is worth a shot. Thanks so much!
Hi Sally! After coming across your site several weeks ago and drooling over your recipes, I finally picked this one to make over the holidays. I feel comfortable in the kitchen cooking, but baking is not always a successful adventure for me. These cookies came out beautifully and were absolutely delicious! I love gingersnaps but really love that these are soft and so perfectly small in size. I have one with my coffee every morning – dunk, soak, and savor each perfect bite. Also paired with my pumpkin spice ice cream…yum! I baked 16 cookies and froze the rest of the dough balls for future use. Do you have any experience with freezing your cookie dough? Thaw slightly and then bake? Or just bake straight from frozen state? Thanks and I look forward to making many many more of your recipes. P.S. Yours is the ONLY food blog I follow and read daily
Hi Allison!! Wow, what a sweet comment. I really, really appreciate hearing from you! I love these cookies. Plain, or with any chocolate chips. They are my favorite gingersnap recipe, hands down. I’m so glad you love them as much as I do! For freezing – Roll the balls of dough in the sugar and freeze. Allow to thaw for 15 minutes or so then bake. They can be slightly cold/stuff when you put them in the oven. I currently have this dough in my freezer right now! Anyway, thanks so much for taking the time to comment and I’m glad you are following along each day! Happy New Year Allison!
I was just wondering if you had to chill the dough or if you could just bake them right after you mixed the ingredients together?
Hi Alyssa, I noted it above. Chilling is neessary. Thank you! “make sure you CHILL the dough. Prepare ahead of time so that the dough can chill 4 hours or overnight. Your cookies will not be as thick as mine unless the dough has been sufficiently chilled. “
These cookies have been on my list to make for a while now and I finally got around to it. I didn’t have time for them to chill so I put the dough in the freezer for about 40 minutes and then returned it to the freezer between batches. They were still very thick and soft! So good! I tried it with white chocolate chips, regular chocolate chips and plain. My sister and I both liked the plain the best. Sometimes it’s the simple things, right? I’m hoping they stay soft for a few days. Thanks for the great recipe!
Hi Rilee! I love these cookies plain as well. I’m so glad you both enjoyed them! Sometimes I do that freezer trick as well. It saves time! And chilling is very necessary for these cookies to be thick and puffy. Thank you so much for reporting back about them.
As to be expected from you, another fantastic recipe!
I was impressed not only by the quality but the quantity. I love baking cookies so that I can share them with coworkers, friends, families, etc, and this definitely made enough so we can all have a plethora! 
Quick question- when I pressed the chips into the center, it cracked a lot, is that to be expected or did I screw something up? Thanks a ton!
That’s wonderful Erika – these are definitely one of my favorite cookies (not only for the holidays!). The cookies will crack a bit, yes.
I <3 you recipes!
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