Soft Gingersnap Molasses Cookies: 4 Ways.

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!

Soft Gingersnap Molasses Cookies

Soft Gingersnap Molasses Cookies

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!

Soft, chewy, & thick Gingersnap Molasses Cookies. And they're so easy to make!

Soft Gingersnap Molasses Cookies - soft, thick, and so chewy! These are my favorite.

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.

Best-ever Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy. The best!

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!

Best-ever Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy. The best!

Best-ever Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy. The best!

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 Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy.

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

Chocolate Chip Gingersnap Molasses Cookies. Soft-baked and super thick!

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.

Best-ever Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy. The best!

Best-ever Gingersnap Molasses Cookies.  Soft-baked, thick, and super chewy. The best!

Between the plain, the butterscotch, the white chocolate, or the regular chocolate…

Which one do you like the best?

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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

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 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.

© 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

Apple Butterscotch Magic 7 Layer Bars

Butterscotch Blondies

Super-Chunk White Chocolate Macadamia Nut Cookies

   

139 Responses to “Soft Gingersnap Molasses Cookies: 4 Ways.”

  1. #
    61
    Michelleposted December 9, 2013 at 8:35 am

    I just wanted to tell you that I made these last year when I was enormously pregnant and awaiting my overdue daughter’s arrival and then my husband and I ate them while I was in labor and then while we were at the hospital following my daughter’s birth. I’m making them again this year because they are so wonderful and I will treasure this recipe because it brings back such memories. Thanks!

    Reply

    • Sallyreplied on December 9th, 2013 at 8:42 am

      This comment made my morning. This particularly dreary, rainy, cold morning. Just want I needed to read Michelle. I am beyond happy that my recipe will forever be treasured. I hope your daughter loves them one day!

      Reply

  2. #
    62
    Marisaposted December 12, 2013 at 11:20 pm

    WONDERFUL recipe! I’ve been looking for a molasses cookie that stays chewy and soft, and these are just perfect, with a slight crunch on the outside that makes them just heavenly. I made them very small (the batch yielded 110 cookies) and just reduced the bake time to about 6.5 minutes; I’m using them as Christmas cookies. Thanks so much for sharing your recipe–these are definitely a new favorite!

    Reply

    • Sallyreplied on December 13th, 2013 at 8:48 am

      Wow! Those must be some tiny cookies. I have no doubt they are amazing. The smaller, the more you can eat – right?! Thanks Marisa!

      Reply

  3. #
    63
    Sallyposted December 15, 2013 at 7:46 am

    I don’t see any eggs listed in the ingredients but you have directions to add egg. How many?

    I also didn’t see the ommission in anu of the comments. Can these be made without egg then?

    Thanks.

    Reply

    • Sallyreplied on December 15th, 2013 at 8:19 am

      Hi Sally – the egg is listed after the molasses and before the vanilla.

      Reply

  4. #
    64
    Jessposted December 17, 2013 at 10:42 am

    Hi Sally, I know it’s aaaaaaaaaaaaages since you made these so there’s a high chance you won’t have an answer to my question but:
    do you have any idea how long these bad boys will keep?
    I’m making a Christmas cookie basket for some family and I’m trying to figure out what would be suitable to include.
    Thanks in advance!

    Reply

    • Sallyreplied on December 17th, 2013 at 11:05 am

      Hey Jess! That information is actually in the recipe already “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.”

      Reply

  5. #
    65
    Lynn S.posted December 20, 2013 at 10:11 am

    I’ve been searching for the perfect THICK, chewy, molasses/ginger cookie…I’m trying these this weekend, and keeping my fingers crossed that they come out looking like yours!

    Reply

  6. #
    66
    Cat Palominoposted December 21, 2013 at 8:28 am

    These look great! I am on the hunt today for recipes that don’t require shortening, as I’ve decided I will no longer use it in my holiday baking. I have two tried and true cookie recipes that I’ve used for decades that call for shortening and I am hoping to find great replacements. I plan to make these, as well as the Snickerdoodles, tomorrow. Thanks!

    Reply

    • Sallyreplied on December 21st, 2013 at 9:47 am

      Perfect, Cat! Hope you enjoy both recipes. Great choices!

      Reply

  7. #
    67
    Teresa Dposted December 21, 2013 at 9:10 pm

    Hey Sally! I made these cookies today and I cannot tell you how pleased I am! They tasted amazing, and they definitely are like pillows! I plan to give them as gifts; I know that everyone will love them! Thank you so much!

    Reply

    • Sallyreplied on December 21st, 2013 at 10:11 pm

      These cookies make wonderful holiday gifts, Teresa! Happy Holidays :)

      Reply

  8. #
    68
    Danaposted December 22, 2013 at 12:41 am

    Hi Sally,

    I bake only really basic things and have a question about the molasses and butter in the soft-gingersnap cookie recipe. I don’t like using the microwave for cooking, so would I be able to melt the molasses and butter in a small sauce pan, or do I need to use a double-boiler?

    The recipe looks great and I am going to try it asap!

    Thanks,

    Dana

    Reply

    • Sallyreplied on December 22nd, 2013 at 1:51 pm

      Hi Dana! The butter in this cookie dough should be softened and then creamed with a mixer – it’s not to be melted.

      Reply

  9. #
    69
    Jenniferposted December 28, 2013 at 2:19 pm

    I made these cookies for the first time today. I sampled one while they were still warm, for scientific purposes of course, and they were fantastic. Soft and doughy and completely delicious!

    Reply

    • Sallyreplied on December 28th, 2013 at 3:04 pm

      Scientific purposes… of course. :) Happy you love them Jennifer!

      Reply

  10. #
    70
    Shannaposted January 5, 2014 at 12:19 pm

    I made these this holiday season and now they are one of my absolute favs, mmmm mmmm good. I also tried them stuffed with caramel and they were awesome!

    Reply

  11. #
    71
    Katharineposted January 6, 2014 at 11:05 pm

    Just found your blog today while googling “gingersnap recipes” and absolutely loved this recipe. The cookies were perfect,the recipe yielded a lot and it was a quick bake. They were perfectly light and fluffy! I chose to ground fresh ginger, nutmeg and cloves which definitely added an extra spice to the cookie. Thanks for the recipe!

    Reply

    • Sallyreplied on January 7th, 2014 at 10:05 am

      Katharine, I’m happy you enjoyed them! Thanks so much for reporting back.

      Reply

  12. #
    72
    Nidhiposted March 7, 2014 at 3:32 pm

    Hi, I am big fan of your recipes. Tried your cream and cookie cupcakes and fresh strawberry cupcakes, they are just too good.
    Would love to try this now but a bit apprehensive of using egg in the cookies.
    Is there any substitute for egg here. I definitely wanna try this but without egg. Pls suggest a substitute. Thanks

    Reply

    • Sallyreplied on March 7th, 2014 at 6:05 pm

      I’m unsure – I’ve never made these cookies without the egg. You could try using a flax egg (often used in vegan baking), but again – I’ve never attempted it before. Here’s more info about a flax egg substitute: http://www.thekitchn.com/egg-substitutes-in-baking-try-95072

      Reply

  13. #
    73
    sharonposted March 8, 2014 at 8:42 am

    hi Sally, just baked these earlier today and absolutely loved it!! your blog is fantastic!! :) next on my list to try is your Onion Rings!

    Reply

  14. #
    74
    Joposted March 30, 2014 at 2:30 pm

    Oh Sally! I already loved you and your beautiful blog and brilliant recipes but this has really pushed me into serious fellow baking blogger crush territory lol! These are phenomenal. Us Brits will think of gingerbread as either thin, crisp, hard even biscuits or a damp, squidgey cake. These cookies are neither and oh so much better for it. The texture is superb and the flavour just perfect. I found you via your cookie recipes on a friend’s Pinterest and I am so happy to say these will be getting made again so soon! I’m posting the rest of my batch (I may have hoovered up three warm off the rack ;) ) to my dad and step mum as a belated Mother’s Day gift :D

    Reply

    • Sallyreplied on March 30th, 2014 at 4:52 pm

      So happy you love these cookies so much, Jo! Perfect Mother’s Day treat if you ask me.

      Reply

  15. #
    75
    Malloryposted April 18, 2014 at 5:59 am

    Hi! I really don’t want to roll these so should I add the topping in the cookie or just leave it out?

    Reply

    • Sallyreplied on April 18th, 2014 at 4:35 pm

      Whatever you prefer – you can leave out the topping if you want. I prefer the extra sweetness though.

      Reply

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