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.
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?
makes 3 dozen
- 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)
- 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.
RECIPE SOURCE: sallysbakingaddiction.com
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PS: take a peek at some of my similar recipes
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.