Gingersnaps are spiced cookies that taste similar to gingerbread! These ginger snap cookies are soft and chewy but stay moist due to the molasses in the cookies! One-bowl and perfect to make for any holiday treat!
😋 Taste and features
- Lightly spiced gingersnap molasses cookies
- Gingersnap cookies with butter
- Rolled in white sugar to give it an additional crunch
🖊 Recipe note
For some reason I always associate cookies made with ginger for the holidays although I’m not sure why because these are perfect all year round! They’re thin and chewy and would be perfect with a cup of tea.
🗒️ Step by step instructions
Before you Start: Heat oven to 350F and line a cookie sheet with parchment paper.
Step 1. Melt butter and then mix in brown sugar and white sugar. Then add unsulphured molasses and egg to the mixture.
Step 2. Next sift flour, salt, baking soda, ground ginger and all spice to the bowl.
Step 3. Roll out cookie dough (I did 55 grams per cookie) and then roll in sugar if you want an additional sugary crisp outside.
Step 4. Bake for 12 minutes and then cool before enjoying!
👩🍳 Top tips
- Cool butter: Make sure you butter is cool before adding an egg so you don’t end up cooking it! I add molasses before the egg to help prevent this from happening.
- Weigh cookie dough: I always weight my cookie dough to ensure that they all end up the same relative size. It helps to make sure that it all bakes evenly.
- Chill cookie dough: If you’re having a tough time with rolling the cookie dough – pop it in the fridge for 10 minutes before rolling it out. You can also use a cookie scoop/ice-cream scoop it out if you’re having a hard time with your hands.
No all spice? Use a 1:1:1 ratio of nutmeg, cinnamon and cloves.
No ginger powder? You can make these gingersnap cookies with fresh ginger by using 4 tsp of fresh ginger.
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Cool cookies and then store in an airtight container for up to 1 week.
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking.
- Baked Cookies: Cool cookies completely and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw cookies at room temperature or microwave before eating.
🙋 Frequently asked questions
- Use a cookie scoop/ice cream scoop – make sure that you scoop an even amount
- Roll cookies out by hand – I weighed each ball (55 grams each) so that they all baked evenly
These cookies are extra chewy due to the molasses and brown sugar! The molasses helps keeps these cookies very moist as well.
What’s the difference between Unsulphured vs. Sulphured Molasses?
Unsulphured molasses is extracted from mature sugarcane while sulphured molasses is made from young sugarcane. Unsulphured molasses has a much more rich and sweet flavor which is why you should use it for baking.
🔎 Related recipes
Cookie lover like me? Below are a few easy to make and always delicious recipes!
Ginger Snap Cookies
- 1 1/2 Cup Unsalted Butter (170 Grams / 1 1/2 Stick)
- 1/4 Cup Unsulphured Molasses (85 Grams)
- 1 1/4 Cup Sugar (250 Grams)
- 1/4 Cup Light Brown Sugar (50 Grams)
- 2 tsp Ground Ginger (4 Grams)
- 1 tsp All Spice (2 Grams)
- 2 1/4 Cup All Purpose Flour (270 Grams)
- 1 Egg (Grade A Large)
- 1 1/2 tsp Salt (9 Grams)
- 2 tsp Baking Soda (8 Grams)
- Heat oven to 350F and line cookie sheet with parchment paper.
- Melt butter and then mix in brown sugar and white sugar.
- Then add unsulphured molasses and egg to the mixture.
- Next sift flour, salt, baking soda, ground ginger and all spice to the bowl.
- Roll out cookie dough (I weighed out 55 grams per cookie) and then roll in sugar if you want an additional sugary crisp outside.
- Bake for 12 minutes until done.