Chewy Gingersnap Molasses Cookies [Freezer Friendly]

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There isn’t a sweet treat I prefer more than a warm chewy cookie fresh from the oven.

Do you like them chewy or crisp? Though I do partake in a crispy cookie every once in a while, my heart belongs to the chewy cookie family.

This recipe is a spin on gingersnaps. The difference is this chewy cookie recipe is, yes chewy, but also a little more flavorful due to the molasses.

If you like those “spice” type cookies, you know the ones like gingersnaps or pumpkin flavored, then you are going to LOVE this recipe!

One batch of this recipe will make you about three dozen cookies and the ingredients to do so should only cost you around $2.

Try going to any bakery in town and buy three dozen cookies for only two bucks! Not gonna happen!

Fresh home baked cookies really are the best and nearly impossible to replace.


1 ½ cups butter, room temperature

2 cups granulated sugar

½ cup molasses

2 eggs, room temperature

1 tsp vanilla

4 ½ cups flour

4 tsp baking soda

2 tsp ground cinnamon

½ tsp ground all spice

1 tsp ginger

1 tsp salt



Preheat your over to 350 F degrees.

In the bowl of your standing mixer, beat the butter until smooth.

Scrape the bowl, add the sugar, mix for 4-5 minutes until light and fluffy.

Mix in the molasses.

Scrape the bowl and add in the eggs and vanilla.

In a separate medium sized bowl, mix together the remaining dry ingredients.

Add the dry mixture to the sugar mixture and mix until combined.

Scoop dough into one inch size balls, then roll in sugar.

Place on a cookie sheet covered with parchment paper two inches apart.

Bake for 8-10 minutes until the base of the cookie looks slightly more golden then the rest of the cookie.


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