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?

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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


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 (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


  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.


  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


Comments are closed.

  1. 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 🙂

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

  2. 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.

  3. 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! 

  4. 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,

  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.

    1. Rhoda, I’ve done that before and you are right, it’s amazing!

  6. 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. 


  7. 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

    1. They actually remain quite soft and flavorful for a week or 2! Their flavor gets even better as the days go on.

  8. Hi Sally,

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

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

  9. 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! 🙂

  10. I’ve made these before and they were great. Have you ever made these with fresh ginger instead of ground ginger, or a combination of the two? I was thinking of trying 1 or 1.5 tbsp grated fresh ginger plus 1 tsp ground ginger.

    1. I’ve actually made them with a combo of the two. I can’t remember the exact measurements, but 1 tbsp fresh/1 tsp ground sounds perfect.

  11. These cookies are amazing!!!! I always mention that I bake in a high altitude environment (cause when I first got here I made many bad cookies and cakes, including tried ones). But these cookies work in high altitude and are delicious! My dough was in the fridge overnight and they were done at 9 minutes. I’ll be sending these along with your Chewy Brown Sugar Cookies to my husband, who is deployed overseas. Thank you Sally!

  12. Love your soft-baked gingersnap  molasses cookie recipe. Great results. Actually really great as I really love molasses cookies plus ginger.  Like them plain, no chips and warm right out of the oven.  These are Christmas gifts so I will need to make a second batch to give to everyone.  I told my FB friends to check you out.
      You are awesome!   Keep up the wonderful recipes.

    1. These make such wonderful holiday gifts! I’m glad you enjoy them as much as I do 🙂 And thanks so much for sharing my site!!

  13. Fabulous! In lieu of chips, I added Sugar Babies to half the batch and Heath Toffee Pieces to the other half.
    My husband’s buddy ate 3 dozen on the way to their hunting spot!! These were supposed to last them the whole week! Apparently these cookies were a HUGE hit, as he asked for them again next time!

  14. Stephanne Roach says:

    My step mom used to bake these every Christmas! BUT we called them sugar and spice cookies because we would shake them in powdered sugar shortly after they came out of the oven. After she passed away I couldn’t find her recipe for them, so after some searching I found and tried this recipe. Thank you for sharing the perfect base to my favorite holiday cookie that brings back so many wonderful memories!!

  15. Made these just now with butterscotch chips and reduced sugar and it’s incredibly delicious. Ate an entire spoonful of the dough! Thank you for helping me become a good baker, and for making me look good in front of my friends and family when I present them with goodies from your books and website!

    1. Only *one* spoonful?! 🙂

  16. 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.

  17. I’ll take a soft cookie over a crispy cookie any day (with perhaps a few exceptions). )I never really used to like gingersnaps (I know. Gasp), but I think it was simply because the gingersnaps I’ve always had are crispy! It’s all about the texture 🙂 These cookies look like they’re right up my alley; the thicker and softer, the better. Yet another SBA recipe lined up on my baking bucket list. The people at my connect group are going to be swamped in cookies for the next few weeks…I still want to make your cream cheese sugar cookies with Nutella glaze (because…Nutella glaze 😉 ), your Neapolitan cookies, apple spice caramel thumbprints…the list goes on and on. I’ll have to toss a few cupcakes and bars/brownies in there for some variety 😀

  18. Amanda Bailey says:

    My cookies went in as balls and came out as balls. I’m in a higher altitude, does that make a difference?

  19. We love molasses cookies and the like and these are very good. I have tried several different cookies on your site and all have been terrific. If I see your site on one of my searches, I will take a look.

  20. The PERFECT soft gingerbread cookie!!

  21. 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.

  22. 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.

  23. 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.

  24. 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!

1 2

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally