To me, one of the most nostalgic cookies there is are gingersnap molasses cookies. They bring back so many warm memories of the holidays growing up and I simply cannot imagine a holiday season without them. I’ve been on a mission to find the perfect gingersnap recipe for ages. A gingersnap cookie that stands the true cookie test – remaining soft even the next day. A gingersnap cookie that’s thick, puffy, and won’t get all snappy on me. If ya know what I mean.
I tested several recipes – more flour, less flour, brown sugar. white sugar, more eggs, butter, molasses… you get the idea. After several attempts, I came out with a winner a few weeks ago. These are theeeeee most perfect, soft and pillowy gingernsaps.
And they are laoded with chocolate chips.
A combination of dark brown sugar, dark molasses, spices, butter, and a generous about of flour & baking soda to give the cookies a nice puff. Fill the cookies with white chocolate, semi-sweet chocolate, or even butterscotch chips.
**There are two very critical notes on this recipe. First, make sure you CHILL the dough. Prepare ahead of time so that the dough can chill 4 hours or overnight. Your cookies will NOT be as thick as mine unless the dough has been sufficiently chilled. Second, the amount of time you bake your gingersnaps is imperative- so very important to the texture of your finished cookie. Be sure to bake for only 8-10 minutes. Lean towards the 8 minute side. The cookies will appear soft and may look undone. Allow to cool for a few minutes on the baking sheet and I assure you, they will be done.
They are incredibly soft, chewy, PUFFY, and simple to make. My good friend Erin, who doesn’t even like gingersnaps, named these the best cookies I’ve ever made. Wow. That’s high praise! (blushing)
****For the recipe, visit me & my blog here