Chewy Molasses Gingersnap Recipe

The secret weapon at your next cookie swap

Consider these cardamom- and ginger-spiced cookies free potpourri for a year-round Christmas effect, as well as the secret weapon at your next seasonal swap.

You can use more robust molasses for a more pronounced flavor, but the normal variety works just fine. And for easy measuring, simply coat your measuring cup with cooking spray before adding the molasses, and it'll pour right out—no scraping required. If your dough is too sticky, try rolling it with slightly damp hands or even chilling the dough for 10 minutes in the refrigerator.

With crumbling edges and buckling soft centers, these are sure to please all cookie camps. The turbinado sugar coating is the perfect finishing touch—the thick crystals lend the cookies a Pop Rocks-like sensation with every bite.

To learn more, read "Board of Confections."

Recipe from the Tasting Table Test Kitchen

Chewy Molasses Gingersnaps
5 from 44 ratings
These cookies have all the warm spiced flavor of gingerbread but spare you the effort of rolling out and cutting the dough into shapes.
Prep Time
Cook Time
Total time: 25 minutes
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon vanilla extract
  • ½ cup turbinado sugar
  1. Preheat the oven to 375º. Line a cookie sheet with parchment paper and set aside.
  2. In a medium bowl, whisk to combine the flour, salt, baking soda, ginger, cinnamon, cardamom and cloves. Set aside.
  3. In the bowl of a stand mixer, cream the butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and mix to incorporate, then mix in the molasses and vanilla, scraping the bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture until just combined. Roll the dough into 1-inch balls, toss in the turbinado sugar to coat and place on the baking sheet about 2 inches apart from each other. Gently press down on the dough balls to flatten them slightly.
  5. Bake until the bottoms and edges of the cookies are golden brown and set, and the tops begin to crack, 8 to 10 minutes 6. Remove the cookies from the oven and let them cool on the sheet for 5 minutes, then transfer them to a wire rack to cool further before serving.
Calories per Serving 73
Total Fat 3.0 g
Saturated Fat 1.9 g
Trans Fat 0.1 g
Cholesterol 11.5 mg
Total Carbohydrates 10.7 g
Dietary Fiber 0.2 g
Total Sugars 6.1 g
Sodium 40.7 mg
Protein 0.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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