Chewy Gingersnap Molasses Cookies

Chewy Molasses Gingersnap Cookies Recipe - Triple Chocolate Kitchen

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.

Chewy Molasses Gingersnap Cookies

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.

Chewy Molasses Gingersnap Cookies

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.

Chewy Molasses Gingersnap Cookies

Remove from oven and then to  a wire rack to cool.

Chewy Molasses Gingersnap Cookies

You can hardly wait to eat one. Get your coffee ready.

Chewy Gingersnap Molasses Cookies
Cook time: 
Total time: 
Serves: 48 cookies
A cookie with the taste of a gingersnap and chewy like a molasses cookie.
  • 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
  1. Preheat oven to 350.
  2. Cream the softened butter and sugars together in a bowl.
  3. Add the molasses and eggs. Mix well.
  4. In another bowl whisk together the flour, baking soda, salt, ginger, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix.
  6. Roll dough into 1" balls and roll into white sugar. Dough will be slightly sticky.
  7. Place onto a cookie sheet lined with parchment paper about 2" apart.
  8. Bake at 350 for 10 minutes until just set.
  9. Remove to a wire rack to cool.


The following two tabs change content below.


Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

2 thoughts on “Chewy Gingersnap Molasses Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: