Soft Gingersnap Molasses Cookies: 4 Ways

The softest gingersnap molasses cookies… ever.

stack of gingersnap cookies

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!

collage of 3 gingersnap cookie images including gingersnap cookie dough balls on a silpat baking mat and baked gingersnap cookies

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:

gingersnap cookies filled with white chocolate chips

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

stack of gingersnap cookies filled with chocolate chips

Plain and simple, these will be the thickest and softest gingersnap cookies you will ever make.

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

Which one do you like the best?

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stack of gingersnap cookies

Soft-Baked Gingersnap Molasses Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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 (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground 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 pure vanilla extract
  • for rolling: 1/3 cup (67g) granulated sugar
  • optional: 1 cup (180g) butterscotch chips or white chocolate chips or semi-sweet chocolate chips

Instructions

  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 up to 3-4 days. I chilled mine overnight.
  3. Preheat oven to 350°F (177°C). 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 about 10-12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. 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.

Notes

  1. Freezing Instructions: 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: gingersnap molasses cookies

19 Comments

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  1. I made these today and they were excellent! Absolutely perfect. Thanks for giving me a wonderful rainy day activity.

  2. I absolutely loved your pillowy snickerdoodle recipe and when I saw these little molasses pillows, I knew I had to make them! They are just as fantastic as your snickerdoodle and I absolutely LOVE the thick, soft texture. I would love to see more cookies made in a similar texture as these and those snickerdoodles! Thank you so much! 🙂

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

    1. Yep! See my post about freezing cookie dough.

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

    1. Yes, absolutely! Would be so, so good.

  5. 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.

  6. These. are. amazing! I have been looking for a great recipe for a molasses spice/gingersnap-type cookie for years, and this one is just perfect! Great texture, perfect level of spice for me…just lovely! Thank you for all your wonderful recipes! 🙂

  7. Hi Sally!
    I am new to molasses and purchased blackstrap molasses. Should I return to the store or can I use this in this recipe?

    1. Hi Becky! Blackstrap molasses is very strong, so if you don’t mind a strong molasses flavor– it’s totally fine! Otherwise, a regular dark or mild molasses would be great.

  8. The PERFECT soft gingerbread cookie!!

  9. Hi Sally!
    Love your recipes! Do you have any suggestions on how to alter the recipe to make crispy ginger cookies?

    Thank you!

    1. Hi Diana! Thank you so much. Here is my crisp molasses cookies recipe.

  10. Tara Rosales says:

    I have made these so many times and they are so fabulous! Last batch I threw in some carmalized ginger pieces for an added suprise. I was wondering if fresh ginger paste could be subbed in instead of the ground ginger?

    1. Hi Tara, I’m so happy you enjoy these cookies! I haven’t tested this recipe with ginger paste so I’m unsure of the amount you would need. If you wish to try it just keep in mind that ground ginger is more potent than the paste.

  11. I want to make these cookies into giant ones but still have them super thick. Will they still stay thick if I stick with the original recipe and just measure out bigger dough balls or would adding in some cornstarch help? Can’t wait to try these out! Thanks for the recipe

    1. Hi Madelon, no need to alter the recipe itself. Rolling the cookies a little larger shouldn’t be an issue and they should remain on the thicker side. The bake time will be longer.

  12. hi! I have a friend that wants ginger snaps that can be decorated, would I be able to roll these out instead and cut into shapes? Or would that be a no go?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mercedes, These cookies likely wouldn’t hold their shape if cut with a cookie cutter. For cut out shapes you can use this recipe for Gingerbread Cookies instead!

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