soft baked gingersnap cookies

I’m slightly cookie obsessed these days.  Which is great for the holidays and the blog and all, but not so great for those new jeans I bought last week.  I am nonetheless continuing the baking (and loving it), but also continuing the workouts (learning to re-love it).  Balance, as we say, is key.

This was a must make cookie for my current cookie marathon.  Ginger bread-esque is what it’s about these days.  And I’m glad I did.  Again, I am a true sucker for a soft batch cookie and this delivers.  The outside is beautifully crunchy thanks to the coating of turbinado sugar and the inside is SO soft and chewy.  Perfection.  But the spices really set this cookie apart from the rest.  Really amazing flavor.  You probably want to give these yummies a try if you haven’t already.


  • 1/2 cup unsalted butter, room temp.
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1.5 tsp vanilla extract
  • 1/4 cup molasses
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 cup+ turbinado sugar


In a medium bowl, using a hand mixer, cream butter and brown sugar until fluffy.  Beat in the egg, vanilla and molasses until combined.

In a separate bowl, whisk together the flour, baking soda, salt and all the spices.  Add this mixture (A LITTLE AT A TIME) to the wet mixture and mix until combined.  I had to use my hands.  Form dough into a thick disc and wrap in selaphane. Chill dough in refrigerator for at least 2 hours.

Preheat oven to 350 F.

Once chilled, form 2″ inch balls and roll in the turbinado sugar.  Place on parchment lined cookie sheet and slightly flatten the balls out.  Bake for 8-9 minutes.  Keep extra dough cold while baking each batch.

Yields 22-23 cookies.

Recipe adapted from

…delicious happen

Leave a Comment

Your email address will not be published. Required fields are marked *