Soft and Chewy Gingersnap Cookies are one of my favorite holiday cookies. The molasses provides a full, deep flavor that isn’t overly sweet, and makes these cookies perfect for a cozy pajama day on a chilly weekend. Bring on Christmas!
I originally posted this recipe in December of last year, and so I decided a make-over was needed STAT. Don’t worry, I’m still posting new recipes as well!
Outside of October, my birthday month, Christmas time is my favorite time of year.
- chilly weather (meaning a light jacket here in Texas)
- shopping for special gifts for special people
- get-togethers with friends and family
- Christmas shows and Christmas MUSIC (which I happen to be listening to right NOW) 🙂
- all the treats and COOKIES – gimme gimme gimme
- and most importantly, the hope of Christ
I realize that Christmas time can also be a depressing time for so many people who have experienced loss, tragedy, sickness, loneliness, and despair. This year, I’m one of the lucky ones. But I also remember times when I was in the midst of overwhelming sadness.
Not overly sweet, but a perfect mix of sugar, butter, flour, molasses, cinnamon, ginger, and cloves. ALL the Christmas-y flavors I’m looking for in a cookie. Another plus —> bite sized…so you can eat two or three of them and not feel too hyped up.
Since these are small, you can also bake just two batches and be done. 12 on each sheet pan.
Brer Rabbit Molasses Full Flavor is the molasses I used for my gingersnaps. You can find it on Amazon if your store doesn’t carry it. Full flavor is the dark version, produced after the second boiling during the sugar-making process. It is also un-sulphured.
Do you see that cool mug in the picture above?
Yup, that’s another one of Zach’s creations. My high school senior loves everything Ceramics and I’ve got a mini collection of “Zach’s Pottery” scattered all over the house. He’s pretty talented, and this mug is one of my favs. It’s got a really cool texture and the colors perfectly blend with my Soft and Chewy Gingersnap Cookies.
Warm colors for a cozy cookie on a cozy day.
If you are looking for more cozy cookies this Holiday Season, here are a few more:
- Iced Pumpkin Cookies
- White Chocolate Oreo Truffles
- Best Chewy Sugar Cookies
- Chocolate Monster Cookie Balls
Stay tuned for several other cookie recipes I’ll be sharing on here this month. What’s your favorite Holiday cookie? Do tell. 🙂
Make these cookies next: Dark Chocolate Peppermint Mocha Cookies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Soft and Chewy Gingersnap Cookies
- 3/4 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 large egg at room temp
- 1/4 cup molasses
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- Using a large standing mixer, cream butter and sugar until creamy. Add egg, molasses, and vanilla and combine.
- In a separate bowl, combine the dry ingredients – the flour, baking soda, baking powder, cinnamon, ginger, and cloves. Add to the mixer and mix until just combined.
- Put dough in airtight container and refrigerate for at least two hours. (I usually refrigerate overnight.)
- Roll dough into 1 inch balls and then roll in sugar. Place on cookie sheet lined with parchment paper (don’t press down) and bake at 350 degrees for approximately 12 minutes.
- Let cookies sit for 10 minutes and then remove to cooling racks.
- Use room temperature butter for best results.
- Store the dough in the refrigerator for a couple hours before baking.
- Bake the cookies until they are nice and golden brown on top, about 10 minutes.
- Baked cookies can be stored on the counter in an airtight container, for up to five days.
- You can also freeze the dough, or baked cookies, for up to three months.