Warm Soft Gingersnap Cookies with Molasses for a Classic Winter Holiday Treat

Brown the butter (optional but transcendent)

In a light-colored saucepan melt ½ cup (113 g) unsalted butter over medium. Swirl constantly until the milk solids toast to hazelnut color and the aroma smells like toffee. Immediately scrape into a heat-proof bowl to stop cooking. Chill 15 minutes to semi-solid before creaming.

Cream butter, shortening & sugars

In a stand mixer fitted with the paddle, beat browned butter, ¼ cup (48 g) vegetable shortening, ¾ cup (150 g) packed dark brown sugar, and ¼ cup (50 g) granulated sugar on medium-high for 2 minutes until pale and fluffy. The combo creates steam pockets for lift while shortening retails moisture.

Add molasses & aromatics

Scrape down the bowl. Beat in ⅓ cup (110 g) mild molasses, 1 Tbsp freshly grated ginger, 1 large egg yolk (reserve white for brushing), and 1 tsp vanilla. The mixture will look like satin ribbon—this emulsification traps air for soft centers.

Whisk dry ingredients separately

In a medium bowl whisk 2 cups (260 g) all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg, 2 tsp baking soda, ½ tsp kosher salt, and ¼ tsp black pepper. The soda reacts with molasses for lift; pepper amplifies spice without being identifiable.

Combine & fold in ginger bits

On low speed add dry ingredients in two additions, mixing just until the last dusty streaks disappear. Fold in ⅓ cup (55 g) finely diced crystallized ginger by hand. Over-mixing develops gluten and causes cakiness.

Chill 30 minutes

Cover bowl with beeswax wrap or transfer to a squat cylinder for faster cooling. Chilling hydrates flour evenly and solidifies fats so cookies stay thick and bakery-style.

Preheat & prep pans

Set oven rack to middle, preheat to 350 °F (177 °C). Line two light-colored sheet pans with parchment. Dark pans absorb heat and over-brown bottoms before centers bake.

Scoop 1 Tbsp (20 g) mounds—I like a #40 disher. Roll between palms into spheres, then tumble in a shallow bowl of turbinado sugar until completely coated. The sugar layer caramelizes into crisp shells.

Bake 9 minutes—set edges, puffy centers

Space 2 in apart; bake one sheet at a time for even airflow. Cookies look under-done with a slight wiggle—that’s perfect. Residual heat finishes baking off the oven.

Cool 10 minutes on sheet, then transfer

Slide parchment directly onto wire rack. Centers sink into chewy middles while edges crisp. Serve slightly warm with coffee or cold milk for maximum hygge.