Soft Gingersnap Molasses Cookies

5 from 1 vote

These soft gingersnap molasses cookies are a delightful twist on the classic gingersnap. They’re perfectly spiced with warm flavors of ginger, cinnamon, and molasses, but with a soft, chewy texture instead of the usual crunch.

Prep Time10

Cook Time8

Chill time2

Total Time2 18

Course: Dessert

Cuisine: American

Servings: -14 cookies

Calories: 157kcal

Author: Jessica

Ingredients

6 tbs unsalted butter room temperature
½ cup dark brown sugar
1 egg
1 ½ teaspoon vanilla extract
¼ cup dark molasses
2 teaspoon ginger
¾ teaspoon cinnamon
⅛ teaspoon cloves
⅛ teaspoon nutmeg
pinch salt
½ teaspoon baking soda
1 ½ cup all-purpose flour

½ cup granulated sugar for rolling

Instructions

Preheat oven to 350°F and line baking sheet with parchment paper, set aside.
Cream butter and brown sugar together until fluffy. Mix in eggs, vanilla and molasses until completely combined. Add flour, baking soda, salt and spices and stir until just incorporated.
Chill dough for 2 hours or over night.
Roll dough into 1" balls, roll in sugar and place on baking sheet 1 ½-2" part. Repeat this step for the rest of the dough.
Bake cookies 8-9 minutes. (You will most likely need to bake two batches so be sure to place cookie dough back in the refrigerator so it stays cold.) They will seem underdone but will stay soft as they set up. For a crispier gingersnap, bake for a few minutes longer. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to finish.

Notes

Storage instructions: Soft-baked gingersnap cookies will stay soft for up to 1 week stored in an airtight container.

Freezing instructions: To freeze the dough, roll it into balls, place them on a cookie sheet to flash freeze, and then transfer them to a freezer bag. When you're ready to bake, place the frozen dough balls on a cookie sheet and allow to thaw for 30minutes-1 hour. Roll them in sugar, and bake according to the recipe instructions.

Make ahead instructions: Prepare the dough, cover it well, and let it chill in the fridge for up to 48 hours. When you’re ready to bake, simply scoop and roll the dough into balls and follow the rest of the recipe.

Nutrition