These delicious gingersnap cookies are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing! Enjoy making these, as they are the perfect holiday baking cookie recipe!
I love the magic that is made when ginger jumps into a dessert. It’s one of those food marriages that causes some head-scratching, but then you take a bite and go, MMMmmm! Gingersnaps are a classic cookie that taste great any time of year, but especially around the holidays when baked goods are flying out of your kitchen. I love the crisp form of the gingersnap cookie, but the chewy version is even more irresistible. These absolutely must make an appearance on your holiday cookie tray this year. They are super easy to make and ooze with molasses and ginger flavors.
HERE’S A VIDEO TO TEACH HOW YOU CAN MAKE YOUR OWN BATCH OF SOFT & CHEWY GINGERSNAPS:
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
THE DIFFERENCE BETWEEN GINGERBREAD AND GINGERSNAPS
Gingersnaps are a variation of the gingerbread cookie. They are typically crispier than gingerbread cookies. The name came from the fact that Gingersnap cookies actually can “SNAP!” when you break them in half. Since they have both molasses and sugar in the recipe, once they cool, they will have that texture you’re hoping for, and they are going to harden a bit.
COOKING TIP: If you find they are getting too hard, place a couple slices of apples or bread slices in the airtight container and they’ll soften a bit.
HOW TO MAKE SOFT & CHEWY GINGERSNAP COOKIES
MAKE THE BEST GINGERSNAP RECIPE
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, vegetable oil, brown sugar, egg, vanilla and molasses and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the dry ingredients: flour, baking soda, cloves, cinnamon, ginger and salt. Mix well. Gradually add the flour mixture to the butter-sugar mixture and beat on medium speed until just combined.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Alternatively, you can roll the dough into small dough balls and place them on the baking sheet. Bake in the preheated oven for 9-11 minutes, or until centers are firm. Let cool.
MAKE THE ICING
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, milk and extract. Beat on medium speed until icing is smooth. Add milk 1 tablespoon at a time for a thinner consistency.
ASSEMBLE THE COOKIES
Drizzle icing over the cooled cookies and serve! Store in an airtight container for up to 5 days.
BAKING TIP: When measuring liquids like honey or molasses, first grease the measuring cup with a little butter or non-stick spray. It will make getting all the liquids into the recipe easier because they will slide out.
WHAT TO USE IN PLACE OF MOLASSES
If you don’t have molasses on hand or if you don’t love the taste, replace it with one of the following: 1/4 cup honey, 1/4 cup maple syrup, 1/4 cup brown sugar, 1/4 cup granulated sugar (add 2 tablespoons water) or 1/4 cup dark corn syrup.
WATCH THE VIDEO BELOW TO KNOW HOW TO MAKE SIMPLE ICING
Simple icing is THE PERFECT thing to top off these gingersnap cookies and it is SO EASY. You’ll need powdered sugar and milk and that’s it! Watch the below video to see for yourself.
COOKIES THAT SHOULD BE ON YOUR BAKING LIST
At any rate, have a wonderful weekend! Thank you so much for peeking in here. Please leave me a comment! Say hello!
Chewy Gingersnaps
Ingredients
COOKIES
- 1/4 cup salted butter softened
- 1/2 cup vegetable oil
- 1 cup dark brown sugar substitute light brown sugar, if desired
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. salt
ICING
- 2 cups confectioners sugar
- 4-5 tbsp. milk
- 1 tsp. almond extract
Instructions
MAKE THE COOKIES
- Preheat oven to 350 degrees F and line baking sheets with
parchment paper. Using a stand mixer fitted with the paddle attachment
(or a large mixing bowl with a hand mixer), combine the butter, vegetable oil, brown sugar, egg, vanilla and molasses and beat on medium speed until creamy and free of lumps. - In a separate bowl, combine the flour, baking soda, cloves, cinnamon, ginger and salt. Mix well. Gradually add to the butter-sugar mixture and beat on
medium speed until just combined. - Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until centers are firm. Let cool.
MAKE THE ICING
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, milk and extract. Beat on medium speed until icing is smooth. Add milk 1 tablespoon at a time for a thinner consistency.
ASSEMBLE THE COOKIES
- Drizzle icing over the cooled cookies and serve! Store in an airtight container for up to 5 days.
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