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.

Soft-Baked Gingersnap Molasses Cookies

(375 grams) all-purpose flour (spoon & leveled)

baking soda

ginger

cinnamon

cloves

nutmeg

salt

(170 grams) unsalted butter, softened to room temperature

(150 grams) packed dark brown sugar

(104 grams) dark molasses

egg,

vanilla extract

sugar

(180 grams) butterscotch chips or white chocolate chips or semi-sweet chocolate chips

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.

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.

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.

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.

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.

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?

These perfectly soft and chewy Molasses Cookies are an absolute must-make for your holiday baking!

Molasses Cookies

unsalted butter (melted)

white sugar, plus extra for rolling

dark molasses

all purpose flour

In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.

Combine the flour, cloves, ginger cinnamon and baking soda and sift together.

Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.

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Top 2 gingersnap molasses cookies recipes from across the web

The most viewed gingersnap molasses cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Soft-Baked Gingersnap Molasses Cook...

Molasses Cookies

The most viewed gingersnap molasses cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine