I LOVE these soft gingersnap cookies with molasses. I really hope you give these a try and love them as much as my family does. Enjoy!
Soft Gingersnaps with Molasses
Equipment
- measuring spoons and cups
- cookie sheet
- large mixing bowl
- foil, cling wrap, lid for mixing bowl (to cover cookie dough while it is chilling in refrigerator)
Ingredients
- 1 ½ cup butter flavored Crisco baking stick
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- ½ cup molasses
Dry Ingredients
- 4 ½ cups all-purpose flour
- 4 tsp baking soda
- 1 tsp salt
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ginger
- ½ cup white granulated sugar (for rolling dough balls into before baking)
Instructions
- Cream together the 1 1/2 cup butter flavored Crisco baking stick, 1 cup white granulated sugar, 1 cup brown sugar, 2 eggs, and 1/2 cup molasses. Mix until creamy.
- In a separate large bowl, combine 4 1/2 cups all-purpose flour, 4 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cloves, 2 tsp. cinnamon, and 1 tsp. ground ginger. Stir.
- Gradually mix the flour mixture into the creamed mixture.
- Cover and refrigerate for at least three hours. You can put it in the fridge overnight if you want to.
- When ready to bake, preheat your oven to 325°.
- Roll the dough into balls and then into the sugar.
- Bake for no more than 10 minutes.
- Cool on a wire rack and enjoy!
When the holiday season rolls around, gingersnaps with molasses are among the most beloved treats, filling kitchens with the warm aroma of spices. These chewy ginger cookies strike a balance of sweet and spicy, and they’re easy to make from scratch. With just a few simple ingredients and the right steps, you’ll bake up these favorites in no time. I first had these at my cousins over ten years ago. I had to get the recipe that very night, because they were so good. You will not understand until you make them! Please give them a try.
Ingredients You’ll Need for Gingersnaps with Molasses
1 cup Brown sugar
4 1/2 cups All-purpose flour
2 Large eggs
1 cup Granulated white sugar
1/2 cup Molasses
4 tsp. Baking soda
1 tsp. Ginger, 2 tsp. cinnamon, and 1 tsp. ground cloves (the warm spices)
1 tsp. Salt
1 1/2 cup Butter flavored Crisco stick
Let’s Get Baking!
Prepare the Dough
Step 1: Gather Your Ingredients
First, gather everything you need.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking soda, salt, ginger, cinnamon, and cloves. These warm spices are what give ginger snap cookies their holiday-season magic, filling your kitchen with that unmistakable aroma. Use a whisk to blend everything thoroughly; this step distributes the baking soda and spices evenly for the best flavor.
Step 3: Cream the Wet Ingredients
In the bowl of a stand mixer, add the butter flavored Crisco, white granulated sugar and brown sugar. Using a hand mixer or the paddle attachment of your stand mixer, start on low speed and then increase to medium speed, beating until the mixture becomes light and fluffy. Add in the large eggs, one at a time, allowing each egg to incorporate fully before adding the next. Next, pour in the molasses, which will add that distinctive depth to your ginger snaps. This combination of ingredients – Crisco, brown sugar, eggs, and molasses – forms the base for the chewy texture of the cookies. Molasses itself is, well, gross, but in this cookie, it is delicious.
Step 4: Combine the Wet and Dry Ingredients
With your wet ingredients ready, it’s time to incorporate the flour mixture. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mixing on low prevents overworking the dough and keeps the cookies chewy. Once everything is just combined, stop mixing to avoid overworking the dough, which could lead to tougher cookies. This cookie dough should feel thick and slightly sticky.
Chill the Dough
Step 5: Chill the dough overnight or for at least three hours.
Bake the Dough
When you are ready to bake:
Preheat your oven to 325°. You can line a cookie sheet with parchment paper to prevent sticking, as well as making clean-up easy.
Step 6: Form the Dough Balls
Now, set up your workspace with a small bowl of granulated white sugar nearby. Scoop out one-inch balls of dough, rolling each ball in your hands to make them smooth. Drop each dough ball into the bowl of sugar, coating it thoroughly. This sugar coating is the best part of ginger snaps for many people!
Step 7: Bake the Cookies
Place the sugar-coated dough balls on your prepared cookie sheet, spacing them about two inches apart. Place the cookie sheet in the preheated oven and bake the cookies for no more than 10 minutes.
Step 8: Cool and Store
After baking, transfer the cookies to a wire rack to cool completely for two to three minutes. This cooling step is essential to prevent the cookies from becoming too soft or crumbly. Once cooled, store them in an airtight container to keep them fresh. Ginger snap cookies stored this way will retain their chewy texture and spicy flavor, making them a perfect treat to enjoy throughout the holiday season. These cookies are some of the only ones that I think are still delicious the next couple of days. They do not dry out like most cookies.
Tips for Perfect Cookies: Gingersnaps with Molasses
• Room Temperature Ingredients: Eggs at room temperature blend better, creating a smoother dough and ensuring an even texture in the final cookies.
• Avoid Overmixing: Overmixing can make the cookies tough. When combining the flour mixture with the wet ingredients, stop as soon as they’re just incorporated.
• Chilling the Dough: I usually chill mine overnight, but I have made them after it has chilled for only 3 hours and they were still AMAZING!
• Parchment Paper: Lining your cookie sheet with parchment paper prevents sticking and helps the cookies bake evenly.
Optional Variations on Gingersnaps with Molasses
While the classic ginger snap with molasses is hard to beat, you can try some fun variations to suit your preferences.
• Add Cinnamon Chips: For a unique twist, add a handful of cinnamon chips or chocolate chips to the cookie dough. The rich morsels pair surprisingly well with the warm spices.
• Extra Spices: If you like an extra kick, increase the ginger or add a pinch of ground black pepper.
• Orange Zest: A little orange zest added to the wet ingredients can add a hint of citrus that brightens the flavor.
Why Ginger Snap Cookies Are a Favorite
Ginger snap cookies have been a holiday staple for generations, and it’s easy to see why. With their chewy centers, crisp edges, and spicy-sweet flavor, they’re among the best cookies to bake this time of year. Not only do they fill your home with an inviting aroma, but they also store well in an airtight container, making them an excellent choice for sharing or gifting.
Storing and Freezing Gingersnap with Molasses Cookies
After the cookies have cooled, transfer them to an airtight container. They’ll stay fresh for up to a 4 days at room temperature, although they rarely last that long! If you want to bake in advance, ginger snap cookie dough freezes beautifully. Roll the cookie dough into one-inch balls and arrange them on a baking sheet lined with parchment paper. Freeze the balls of dough for about an hour, then transfer them to a freezer bag. When you’re ready to bake, place the frozen dough balls on a prepared cookie sheet, adding just a couple of extra minutes to the baking time.
The Best Part: Sharing and Enjoying Gingersnaps with Molasses
The best part of baking ginger snap cookies is enjoying them with loved ones. Whether they’re part of a holiday gift box, a cozy evening snack, or a dessert for a festive gathering, ginger snaps add that perfect hint of warmth and spice to any occasion.
So grab a large mixing bowl, set up your stand mixer, and get ready to fill your home with the irresistible smell of warm spices and molasses. These chewy ginger cookies are sure to become one of your favorite cookie recipes this holiday season.
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