Sink your teeth into cozy winter nostalgia with these Soft-Baked Gingersnap Molasses Cookies. Each bite offers a chewy center laced with spicy ginger, warming cinnamon, and a rich hit of molasses. Whether you’re sharing them with friends or need something simple for a holiday cookie exchange, these cookies always get rave reviews. If you long for that perfect balance of sweetness, spice, and melt-in-your-mouth tenderness, this recipe belongs in your hands.

Soft-Baked Gingersnap Molasses Cookies Recipe

Ingredients You’ll Need

The ingredients for Soft-Baked Gingersnap Molasses Cookies are reassuringly straightforward, but each plays an irreplaceable role. Get ready for kitchen magic as classic spices and pantry staples combine to create cookies with an irresistible crackle and soft, ginger-kissed heart.

All-purpose flour: Spoon and level for accuracy so your cookies stay perfectly tender, never dry.
Baking soda: Gives each cookie that signature lift and chewiness you crave.
Ground ginger: The star spice – adjust to taste for a mild or bold kick.
Ground cinnamon: Adds sweetness and warmth that balances the ginger beautifully.
Ground cloves: Just a touch, but it deepens the spice profile and adds depth.
Ground nutmeg: Lends a subtle, nutty aroma that enhances the cookie’s classic flavor.
Salt: Brings out all the other flavors and keeps things from getting too sweet.
Unsalted butter: Softened to room temperature, it creates a tender, rich base.
Packed dark brown sugar: For deep molasses flavor and unbeatable softness.
Unsulphured or dark molasses: Don’t use blackstrap! The right molasses gives color, chew, and that unmistakable gingersnap personality.
Egg: Binds everything together and adds moisture – make sure it’s at room temp.
Pure vanilla extract: Enhances all the warm, spicy flavors and adds aroma.
Granulated sugar (for rolling): Creates the signature crackly exterior and a delightful sweet crunch.
Butterscotch chips, white chocolate chips, or semi-sweet chocolate chips (optional): A fun twist for extra decadence – use your favorite or a mix for a unique tray.

How to Make Soft-Baked Gingersnap Molasses Cookies

Step 1: Combine Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This step ensures your spices are distributed evenly, so every bite of your Soft-Baked Gingersnap Molasses Cookies packs a flavorful punch. Set the bowl aside—you’ll come back to it shortly.

Step 2: Cream Butter and Sugar

In a stand mixer or using a hand mixer, beat the softened butter on medium speed for about one minute until creamy. Add the dark brown sugar and continue to beat until the mixture is light and fluffy. Don’t forget to scrape down the sides of the bowl—no sugar left behind! The butter and brown sugar combo is the secret to that exceptional soft texture.

Step 3: Incorporate Molasses, Egg, and Vanilla

Pour in the molasses, crack in your egg, and add the pure vanilla. Beat again to fully combine, pausing to scrape down the sides as needed. By now, your kitchen should smell heavenly—rich, spicy, and deeply inviting, just like a perfect batch of Soft-Baked Gingersnap Molasses Cookies should!

Step 4: Mix Wet and Dry Ingredients

With your mixer on low, slowly add your dry ingredient mixture to the wet ingredients. Mix until just combined—resist the urge to overmix. The goal is a soft, thick dough that comes together gently. If you’re using chips, fold them in now. Then cover the dough with foil and chill in the fridge for at least two hours—overnight is even better for ultimate flavor and chewy texture.

Step 5: Shape and Sugar-Coat

Once your dough is chilled, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat. Roll the dough into 1-inch balls (a small cookie scoop works wonders), then roll each ball in granulated sugar. This is how you achieve that classic sparkly gingersnap crust. Place the sugared balls 2 inches apart so the cookies have plenty of room to spread and puff.

Step 6: Bake and Add Chips (If Desired)

Bake the cookies for 10–12 minutes. Keep an eye out for those golden edges—the centers should still look slightly soft and puffy. For a fun twist, press 5–7 chocolate, butterscotch, or white chocolate chips into the middle of each cookie while they’re hot out of the oven. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Enjoy the heavenly aroma wafting through your kitchen!

How to Serve Soft-Baked Gingersnap Molasses Cookies

Garnishes

Dress up your Soft-Baked Gingersnap Molasses Cookies with a dusting of powdered sugar or a light drizzle of vanilla glaze—these extras make them even more inviting on a holiday platter. A sprinkle of chopped candied ginger is a spicy, sophisticated touch for cookie aficionados.

Side Dishes

Pair your cookies with a creamy cup of chai, velvety hot cocoa, or a scoop of vanilla ice cream for an irresistible dessert experience. They’re also a crowd-pleasing addition to a cookie assortment with snickerdoodles, sugar cookies, or brownies if you’re hosting a cookie exchange.

Creative Ways to Present

Showcase Soft-Baked Gingersnap Molasses Cookies in cellophane-wrapped bundles tied with rustic twine for edible gifting. For parties, stack them in a glass jar with a handwritten label. Or, make ice cream sandwiches with two cookies and your favorite frozen filling for a playful twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover Soft-Baked Gingersnap Molasses Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to a week, making them perfect for lunchbox treats or late-night nibbling.

Freezing

For longer storage, freeze your cookies once they’ve cooled completely. Place them in a zip-top bag or container with parchment between layers. They freeze beautifully for up to three months—ideal for prepping ahead of the holidays.

Reheating

If you want to restore that fresh-baked magic, pop a cookie in the microwave for 8–10 seconds. It will revive the chewiness and bring out those cozy ginger notes, tasting just like it did on baking day.

FAQs

Can I make these cookies gluten-free?

Yes, simply swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. Keep in mind that results may vary slightly, but soft, chewy cookies are still totally achievable!

Why do I need to chill the dough?

Chilling is essential! It gives the cookies time to develop deeper flavor and prevents them from spreading too much. Cold dough = thicker, chewier Soft-Baked Gingersnap Molasses Cookies.

Can I use blackstrap molasses?

It’s best to avoid blackstrap, as it can make the cookies bitter and less sweet. Stick with unsulphured or dark molasses for rich color and that perfect old-fashioned taste.

What’s the best way to get perfectly round cookies?

Rolling your dough balls evenly and giving them enough space on the baking sheet helps. For bakery-style rounds, gently swirl a drinking glass over each cookie while still soft, right after baking.

How can I make these cookies spicier?

If you’re a spice lover, amp up the ground ginger or add a pinch more cloves. You can even toss in some finely diced crystallized ginger for even more zing!

Final Thoughts

If you love cookies with a punch of spice and a soft-baked, chewy bite, you simply have to make these Soft-Baked Gingersnap Molasses Cookies. They’re effortless, nostalgic, and bring a little warmth to any cookie platter. I hope you’ll add them to your baking list and share the sweet, spicy goodness with family and friends!