Chewy Molasses Gingersnaps

The secret weapon at your next cookie swap
31 Ratings
100% would make again
Chewy Molasses Gingersnap Recipe
Photos: Rachel Vanni/Tasting Table

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.”

  • Whisk the dry ingredients together in a medium bowl.

  • Add the butter and brown sugar to the bowl of a stand mixer.

  • Cream the butter and sugar until they're pale and fluffy.

  • Scrape the edge of the bowl to rescue any stray batter.

  • Mix in the egg, then pour in the molasses and continue to mix.

  • Add in a teaspoon of vanilla extract.

  • Reduce the mixer speed to low, then add the dry ingredients until just combined.

  • Scrape the paddle to make sure all the dough makes it into the oven.

  • Roll the dough into 1-inch balls.

  • Toss the balls in turbinado sugar, which gives the cookies their crunchy coating.

  • Place the balls on a parchment-lined cookie sheet and press to slightly flatten them.

  • Bake in a 375º oven for 8 to 10 minutes, until the tops begin to crack and the edges are set.

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Chewy Molasses Gingersnaps

Recipe from the Tasting Table Test Kitchen

Yield: 48 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

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.

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