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Soft Gingersnap Molasses Cookies

Soft, chewy, and spiced just right...these cookies are made for a Christmas celebration platter. I love these as much as I love snickerdoodles...and that says something! They have a very particular flavour profile and texture that creates happiness in your mouth.

These cookies turn out sugary and pillowy soft and thick. The spice addition is strong but not overpowering. The butter flavour comes through. And the cookies being rolled in sugar with a touch of cinnamon makes them crinkly yet soft.

Chill the dough and then leave it out on the counter for a bit before rolling into balls and rolling in sugar. Flatten them a bit by hand unless you want them smaller and thicker. Bake them only for around 10 minutes and leave them on the sheet for 5 extra minutes before cooling on a rack.

I really hope you enjoy this recipe!


  • 3 cups flour

  • 1 tsp baking soda

  • 2 tsp ground ginger

  • 1 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp salt

  • 3/4 cup room temp butter

  • 3/4 cup brown sugar

  • 1/3 cup molasses

  • 1 egg

  • 2 tsp vanilla

  • for rolling: 1/3 cup sugar with a pinch of cinnamon


  1. Preheat oven to 350°F

  2. Add dry ingredients to a large bowl and whisk together. Set aside.

  3. Cream butter and brown sugar in a mixer.

  4. Add molasses, egg and vanilla. Beat til combined.

  5. Slowly add flour mixture to wet on low and beat until just combined.

  6. Chill dough.

  7. Scoop and roll in sugar. Slightly flatten by hand.

  8. Bake for 10 minutes. Let sit on sheet for additional 5 minutes after taking out of oven.

  9. Cool on racks. Enjoy!

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