Gingersnap cookies

The softest gingersnap molasses cookies… ever.

I may or may possibly not be overloading you with cookie recipes lately. But hey… tis’ the season proper?! Truth of the matter is that I just adore cookies. Making them, baking them, decorating them, consuming them. There are so numerous possibilities, so many add-ins, so several varieties. There’s a actual science behind baking cookies and, call me a nerd, but I really like studying much more and more with each batch I bake.

Gingersnap molasses cookies are one particular of my favorite cookies about the holidays, and I’m here to share 4 techniques you can bake them. Soft, chewy, puffy, and simple. You can’t 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 manufactured a handful of other batches later that week. I produced them plain, with chocolate chips, and with white chocolate chips. Here are the cookies with butterscotch: Soft Gingersnaps with Butterscotch Chips.

My good friend Erin sa > plain edition are the Ideal cookies I have ever created. And I make a lot of cookies. That says anything. The cookies are so puffy, so soft, so thick, and amazingly chewy – every thing I search for in a cookie’s texture. I like to examine them to small pillows. Pillowy molasses gingersnap cookies.

With a sugary sheen and trademark crinkly tops, gingersnap molasses cookies are the epitome of vacation baking. So several recollections with my mom and sisters, rolling the balls of dough into a large mountain of sugar. The sugar-dip is the greatest component of making gingersnaps!

Whilst I merely adore the butterscotch chips hiding inside, I wanted to display 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:

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

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

Among the plain, the butterscotch, the white chocolate, or the typical chocolate…

Which a single do you like the very best?

Soft-Baked Gingersnap Molasses Cookies

Yield: 30 cookies

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


  • three cups (375g) all-objective flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/four teaspoon ground cinnamon
  • one/four teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • three/four cup (170g) unsalted butter, softened to space temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/three cup (104g) dark molasses
  • one egg, at area temperature
  • 2 teaspoons vanilla extract
  • 1/three 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, combine 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 pace. Add the brown sugar and beat till light and fluffy. Scrape down the sides as necessary. Include the molasses, egg, and vanilla. Beat nicely, scraping down the sides as necessary once more.
  2. Gradually add the dry elements to the wet on minimal speed. Do not overmix. Cover mixed dough with foil and chill for two hrs or up to 3-4 days. I chilled mine overnight.
  3. Preheat oven to 350F. Line a huge baking sheet with parchment paper or a silicone mat. Form dough into 1-inch balls and roll in granulated sugar. Place balls two inches apart. Bake for about ten-12 minutes or till the edges are just turning brown – cookies will be puffy and nevertheless seem soft in the middle. Get rid of from the oven and, if employing any assortment of taste chip, instantly press 5-7 chips into the center of every cookie.
  4. Permit to great on the baking sheet for two minutes and transfer to a wire rack to awesome completely. Store in an airtight container at room temperature for up to 1 week. Cookies might be frozen up to 3 months. Rolled cookie dough balls (right after the cookie dough has been chilled in stage two) could be frozen up to 3 months. Do not thaw, just bake for one-2 minutes longer.

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