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

Yield: 30 cookies

Print Recipe

Soft-style and super thick Gingersnap Molasses Cookies. Enjoy them with chocolate chips, white chocolate, or butterscotch. Or simply plain - my favorite way.


  • 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)


  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.

© 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


Caramel Molasses Cookies

Caramel Molasses Cookies


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

  1. #
    Susanposted November 2, 2014 at 12:28 am

    I’ve made these so many times and absolutely love them! Finally decided to do them a little justice and share with my friends via my own blog post. Didn’t mention it there, but these can be so cute with melted chocolate drizzled over the top! LOVE them! Thanks for sharing this recipe. 🙂


  2. #
    Avaniposted November 11, 2014 at 6:53 pm

    so delicious! just whipped them up. i think they may have almost topped the apple cider donuts 🙂


  3. #
    Cindyposted November 20, 2014 at 3:21 pm

    Did you change your recipe? I thought out said to push down on the cookies after cooking to get the crinkle tops. These are my favorite cookies.


    • Sallyreplied on November 20th, 2014 at 8:55 pm

      no, I have not changed this specific recipe– I have a few recipes for gingersnap cookies. you may be thinking of the one in my cookbook?


  4. #
    Micheleposted November 27, 2014 at 1:25 am

    Hi Sally! I just received your book in the mail….YUM! First of all, thank you for making your recipes so user friendly!

    My niece & nephews are coming over during Christmas time to make your soft cut out cookies. I am seeking a gingerbread cookie that is similar, on the soft side if possible, to make gingerbread men. I searched your site but was unable to find one. Can you point me in the right direction of a recipe you have used before (even if they aren’t soft?)?

    Thank you!


  5. #
    Valerieposted December 15, 2014 at 9:11 pm

    Hi Sally! I was only able to find regular Molasses can I use that instead of the dark?


    • Sallyreplied on December 15th, 2014 at 10:13 pm

      yep, that’s fine


  6. #
    Lenaposted December 19, 2014 at 10:29 pm

    Hi Sally just love your website and all your fabulous cookie recipes. I was wondering can recipe be doubled for gingersnap cookies?? i will have lots of guests over for Christmas and they are all gimgersnap cookie lovers so I have to make lots.

    Thanks for sharing so many wonderful recipes and wishing you Happy Holidays.


    • Sallyreplied on December 20th, 2014 at 10:18 am

      Hi Lena! Yep, simply double all of the ingredients. I normally bake two separate batches when I double cookie recipes– this guarantees a uniform texture AND helps me avoid overmixing.


  7. #
    Saraposted December 20, 2014 at 7:41 pm

    Making these for Christmas but don’t want to bake until night before. Can I freeze dough?


    • Sallyreplied on December 21st, 2014 at 8:18 am

      Yes, you may freeze the cookie dough balls (after the dough has been chilled).


  8. #
    Ashley Fposted December 22, 2014 at 11:59 am

    I would first like to say I adore your blog! With these cookies, is it okay to roll the dough out and use a cookie cutter instead of rolling them into a ball?


    • Sallyreplied on December 22nd, 2014 at 3:01 pm

      This cookie dough isn’t best for cut-out cookies unfortunately.


  9. #
    Jamieposted December 22, 2014 at 8:27 pm

    Hi Sally! Since finding your blog, I find myself gravitating toward it whenever I am looking for a recipe to bake. I decided this year to do some baking for my 4 year old’s preschool teachers as part of their Christmas presents and made everything from your recipes: the peppermint bark, these gingersnap molasses cookies and the cherry almond shortbread cookies. ALL was a huge hit! One of the teachers told me that the cookies didn’t even make it through the night once she and her husband got a hold of them that evening!
    When I pulled the gingersnap cookies out of the oven, I gave one to my husband to try. He wasn’t overly enthusiastic about them at first. Once they had a chance to sit for a day or two, though, he told me that I “could make those cookies anytime you want because those are pretty damn awesome!” I liked them instantly, but I had to agree with him that they DO get better “with age!” 🙂
    Thanks for all of the great recipes! I feel like I’ve learned quite a bit from you when it comes to baking…chilling cookie dough, using room temp eggs, weighing out dry ingredients (thanks for putting these in your recipes-I can totally tell the difference), etc.! I can’t wait to see what is yet to come. Merry Christmas to you. 🙂


    • Sallyreplied on December 22nd, 2014 at 9:15 pm

      Thank you Jamie! And thank you for making SO many of my recipes. I love these cookies too- and merry christmas!


  10. #
    Bonnieposted December 23, 2014 at 7:16 pm

    I just made these and..WOW! They are the best! What I love most about this recipe is that it does not call for shortening. I’ve had many Pinterest fails as of late so this being a success makes me super happy! Happy Holidays!


  11. #
    Roxanneposted December 25, 2014 at 12:15 am

    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.


  12. #
    Christinaposted December 25, 2014 at 12:37 am

    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


  13. #
    Sheilaposted January 13, 2015 at 1:21 pm

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


  14. #
    Maryposted January 17, 2015 at 11:52 am

    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!


  15. #
    Anuposted February 5, 2015 at 11:26 pm

    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


    • Sallyreplied on February 6th, 2015 at 3:42 pm

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


      • Anureplied on February 6th, 2015 at 4:01 pm

        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.

  16. #
    Brookeposted November 4, 2015 at 3:01 pm

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


  17. #
    Nicoleposted December 1, 2015 at 4:50 am

    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 🙂


    • Sallyreplied on December 1st, 2015 at 8:15 am

      Dark brown gives the most wonderful extra molasses flavor, but light brown completely works too. Just a little less intense molasses flavor.


      • Nicolereplied on December 1st, 2015 at 2:46 pm

        Thanks for your help!

  18. #
    Moniqueposted December 3, 2015 at 12:06 am

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


    • Sallyreplied on December 3rd, 2015 at 8:37 am

      I haven’t– I have very little experience with gluten free flours or blends.


  19. #
    Natalieposted December 13, 2015 at 10:49 am

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


    • Sallyreplied on December 13th, 2015 at 2:11 pm

      Yes, absolutely! Would be so, so good.


  20. #
    Michelleposted December 14, 2015 at 2:43 am

    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!


    • Sallyreplied on December 14th, 2015 at 6:36 am

      Feel free to add more ground ginger to your taste– I’d add another teaspoon. So, 1 Tablespoon of ginger total.


  21. #
    Delaneyposted December 17, 2015 at 7:40 am

    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! 


  22. #
    Roobposted February 5, 2016 at 8:57 pm

    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,


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