Do you like the taste of gingersnaps, but don’t like how crunchy they are? Do you want something soft and chewy like a molasses cookie? Well here is the recipe for you. The Chewy Gingersnap Molasses Cookie recipe is the one for you. It is the best of both worlds. I pinned a version of this recipe from Six Sisters. The recipes I tried from there site turn out pretty tasty.
It will soon be time for your holiday baking and this recipe can be added to your list. Check out some of our other cookie recipes, like Dark Chocolate Apricot Cookies and Peanut Butter Pudding Cookies. Start making your list today. As some of the baking supplies go on sale, start stocking up on the staples.
Here are the ingredients: butter, brown sugar, white sugar, baking molasses (I use Brer Rabbit), eggs, flour, baking soda, salt, ginger, and cinnamon.
Cream together the butter and sugars until creamy. Add molasses and eggs and well mixed.
In a separate bowl mix flour, baking soda, salt, ginger and cinnamon. I like to mix it the dry ingredients with a whisk. Add the dry ingredients to the wet ingredients and mix well.
Roll the dough into 1″ balls. It’ll be a little sticky, but when you have them formed roll the balls in white sugar. Place balls on a cookie sheet lined with parchment paper about 2″ apart. Bake at 350 for about 10 minutes until just set.
Remove from oven and then to a wire rack to cool.
You can hardly wait to eat one. Get your coffee ready.
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup baking molasses
- 2 eggs
- 4 cups flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ginger
- 2 teaspoons cinnamon
- Preheat oven to 350.
- Cream the softened butter and sugars together in a bowl.
- Add the molasses and eggs. Mix well.
- In another bowl whisk together the flour, baking soda, salt, ginger, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix.
- Roll dough into 1" balls and roll into white sugar. Dough will be slightly sticky.
- Place onto a cookie sheet lined with parchment paper about 2" apart.
- Bake at 350 for 10 minutes until just set.
- Remove to a wire rack to cool.
Sharon
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I think these cookies look so good. They will be good with chai tea.
I’m a fan of anything with chai tea! 😀