Thursday, March 21, 2013

Soft Gingersnap Molasses Cookies

Sweet little cookies baking in the oven. 

The scent of ginger, cinnamon, and nutmeg waft through the house. 
Could it get more perfect? Yes. I could have a fireplace to cozy up to as I snack on soft little gingersnap cookies. Can't have it all, I guess. :)

These cookies are a perfect balance of spices, shaped into cute little balls and rolled in sugar. They are so incredibly thick and soft, not hard and crunchy like those store-bought monstrosities. The dough is chilled for at least 4 hours in the refrigerator to ensure they bake up nice and thick.

Look how thick!
 They use only brown sugar which lends to a soft cookie. Molasses and spices give them the classic gingersnap flavor.

I know it's not the right season for these cookies, but really, how can you not make them immediately?

There are a few different variations you can do with these cookies. I tried them plain, with white chocolate, and regular chocolate chips. Reviews were mixed on which was the best. You may just have to try each one for yourself! You could also use butterscotch chips or even a Hershey's kiss. Variety is the spice of life...along with cinnamon, ginger, and nutmeg ;)

Do yourself a favor. Make these cookies. :)

Soft Gingersnap Molasses Cookies


  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 + 1/4 tsp ground cinnamon 
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup butter or margarine, at room temperature
  • 3/4 cup brown sugar
  • 1/3 cup molasses
  • 1 egg
  • 2 tsp vanilla extract
  • 1/3 cup granulated sugar, for rolling
  • 1 cup chocolate chips, white chocolate chips, butterscotch chips, or 36 kisses (optional)


  1. In a large bowl, mix together the flour, baking soda, spices, and salt. Set aside.
  2. In a separate large bowl, cream the softened butter for about one minute on medium speed. Add the brown sugar and beat until light and fluffy. Then, add the molasses, egg, and vanilla. Beat well. 
  3. Gradually add the dry ingredients to the wet mixing on low speed. Cover dough and chill for at least four hours in the refrigerator or about one - one and a half hours in the freezer. 
  4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. 
  5. Roll the dough into 1-inch balls. Roll the balls in the granulated sugar. Place them about 2 inches apart on the baking sheet. 
  6. Bake for 8-10 minutes until the edges are just turning brown. The cookies may appear underdone. Allow to cool for about 2 minutes on the baking sheet. If you are using chips, press 4-6 morsels into the center of each one immediately after removing them from the oven. Optional: Slightly press down on the plain version as they come out of the oven for a more compact, less puffy cookie. (I did this and my cookies were still very thick.)
  7. Remove from baking sheet and allow to cool completely.
Cookies remain fresh if stored in an airtight container for up to a week. Makes about 3 dozen.

Recipe slightly adapted from Sally's Baking Addiction.

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