Soft Gingersnap Molasses Cookies: 4 Ways.

The softest gingersnap molasses cookies… ever.

Soft Molasses Cookies - these are the softest molasses cookies! Puffy, chewy, and completely melt in your mouth.

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!

Soft Molasses Cookies - these are the softest molasses cookies! Puffy, chewy, and completely melt in your mouth.

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:

White Chocolate Chip Gingersnap Cookies-- you will LOVE these!

And here they are with semi-sweet chocolate chips. Chocolate and molasses?  Simply divine. ↓

Chocolate Chip Gingersnap Cookies-- these are simply divine. Any time of year!

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.

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) packed 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)

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. I chilled mine 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, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
  4. 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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© 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.

 

Take a peek at some of my similar recipes:

Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

Gingerbread Bundt Cake

 

Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at sallysbakingaddiction.com

 

Caramel Molasses Cookies

Caramel Molasses Cookies

192 comments

  1. I went looking online for a soft molasses cookie recipe similar to the great cookies I remember from childhood, and decided to give this one a try.

    Since my sister and I have a serious sensitivity to wheat, I adjusted this recipe to be gluten free. The cookies were still FABULOUS. So soft and smooth, with such rich flavor.

    I am so glad to find this recipe, and pleased to report that it converts to GF wonderfully. Thank you so much for making it available. It was exactly what I had hoped to find.

  2. I made these last weekend and they were great!! These got hammered at the party and just looked to this recipe to make another batch for our party tomorrow. I used a bit more spices and 1/2c sugar so I could feel ok about letting my LO eat some not rolled in sugar. He loves them, too 🙂 This is my go-to from now on. Mahalo

  3. Hi,
    3 cups of flour is correct, right?
    My dough is just way too dry 🙁 I don’t know what I did wrong!

  4. Hello Sally, Im a big fan of your recipes. I made these two days ago and they turned out awesome! And today I decided to re-make them but this time all of them were flat. I have no idea of what could’ve happened. The first time I made them I chilled them for 2 hours only and the ones I did today were chilled overnight. I hope you could help me! And again, thank you for all of your amazing recipes!

  5. This is being chilled overnight as I type this.
    Wanted to update you with my list with the grades from me and my family/friends:-)
    Hope you are as happy seeing this list as I am making this list 🙂

    17. Gingersnap molasses cookies
    16. Strawberry chocolate chip Cookies
    15. Soft pretzel bites with cheesy dip
    14. Red velvet Oreo brownies ==> HUGE SUCCESS, A+
    13. Oatmeal Raisin Cookies. ==> HUGE SUCCESS, A+
    12. Double chocolate muffins (from the cookbook!)
    11. Pineapple Upside Down Cake
    10. Triple chocolate scones supreme
    9. Triple Layer Chocolate Cake => A
    8. Skinny Raspberry Swirl Cheesecake Bars
    7. Lucky Charms Marshmallow Treats
    6. Orange Glazed Cranberry Bread
    5. Ultimate Magic Cookie Bars => A
    4. Red Velvet cupcakes with cream cheese frosting. ==> HUGE SUCCESS, A+
    3. Brown Butter chocolate chip cookies
    2. Homemade Pizza crust
    1. Homemade Chewy Fudge Brownies => A

    • makes my day to read this list! you are a baking rockstar Anu. Love love love those red velvet oreo brownies.

      • My friends and family think I have gone crazy.. Baking non-stop like this 🙂
        I knew there would at least be one person happy to see this list 🙂 Thanks for taking your time to reply to all these comments.

  6. Can you freeze this dough? Planning for the Holidays!!

  7. Hi Sally! These sound delicious. I don’t have any dark brown sugar on hand, if I substitute light brown sugar will that ruin the taste? Just wondering 🙂

  8. Hi Sally,
    These look delicious! Have you tried to make these gluten free?  Any substitution recommendations?
    Thanks!

  9. Do you suppose these would taste ok with cinnamon chips? I have some left over from your pumpkin cookie recipe.  🙂

  10. Hey, Sally! I am extremely excited to make these. My family, at least the women (I have yet to consult my dad), absolutely LOVES gingersnap cookies.

    However, we like a very gingery taste to them. I’ve never made gingersnap cookies so I’m not sure how much ground ginger would please a ginger lover. Can you recommend a bumped up amount of ground ginger, if that’s at all necessary? Thank you!

  11. So this has happened maybe one other time EVER. I made these a few days ago and gave them to my boyfriend to bring to work like usual to share with everyone. Yesterday I asked if he liked them and he told me ate one and decided not to share these…he ate them all!! Will definitely be making these again. As always, thanks for the recipe! 

  12. It was my first time baking Gingersnap cookies this past xmas…
    The Gingersnap Molasses (plain) recipe was a HIT! 
    I made holiday plates with a variety of homemade baked goodies, and the overall feedback on my new “sweet-treat guest,” all fell in love! My uncle and sis raved about them.
    Will def bake again!
    I baked on the 9-10min side and found this to be a fair range for our older oven,

  13. Can these be made larger, like about twice that size, so that they are uniform in size with the rest of the cookies I am making? If so, any ideas on how long to cook them?

  14. I’ve found that any cookies that are rolled in sugar are even better if you use vanilla sugar! I use my vanilla pods to make it, but you can find it in many stores as well.

  15. If you were to make these crunchy gingersnaps, should you just bake them for a few minutes longer with the same temperature, or bake them at a lower temperature for a longer period of time to prevent burning? Thanks!

  16. Sally, thank you for posting consistently great recipes! And how do you stay slim?!

    This is a very good cookie. The flavor is nicely spiced without being too sharp. The texture is great. I prefer the cookie plain without added sweetness, but I did add diced crystallized ginger into a batch. Since the cookie was already perfectly spiced the added ginger did not over sharpen the taste.

    Note on the first batch I made: I overmixed the dry/wet ingredients and made 2″ instead of 1″ dough balls. I recommend to everyone to follow your recipe exactly in this regard.

  17. Hi Sally,

    I made these cookies yesterday and they were delicious! I was wondering, though, how you think they would turn out using white whole wheat flour instead of all-purpose. I use white whole wheat in brownies because the chocolate flavor overwhelms the “wheaty-ness,” so I thought that might work well with these as well because of all of the spices and molasses. 

    Thanks!

  18. Hi 🙂 I have a question, I heard that gingerbread cookies can be left in a room for a few weeks and it will make them even more delicious so here is my question: is this the kind of cookie that can be left for some time or should be eaten immediately? 😀 thank you for your answer in advance and btw I came across this website today and I find it truly amazing <3

  19. Hi Sally,

    What would happen if I used melted butter instead of softened butter?

    • The entire cookie will change! Texture and taste. This recipe is made for creamed butter, so I don’t suggest melting it.

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