Soft Gingersnap Molasses Cookies: 4 Ways.
The softest gingersnap molasses cookies… ever.
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!
So. 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. Here are the cookies with butterscotch: 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.
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. Here are the cookies with white chocolate chips:
And here they are with semi-sweet chocolate chips. Chocolate and molasses? Simply divine. ↓
Plain and simple, these will be the thickest and softest gingersnap cookies you will ever make.
There are two very critical notes on my gingersnap cookies. First, make sure you chill the dough. Prepare ahead of time so that the dough can chill 2 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 do you like the best?
Soft-Baked Gingersnap Molasses Cookies
Soft-style and super thick Gingersnap Molasses Cookies. Enjoy them with chocolate chips, white chocolate, or butterscotch. Or simply plain - my favorite way.
Yield: 30 cookies
- 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 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 2 hours or 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. Cookies may be frozen up to 3 months. Rolled cookie dough balls (after the cookie dough has been chilled in step 2) may be frozen up to 3 months. Do not thaw, simply bake for 1-2 minutes longer.
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