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    Home » Dessert » Chewy Gingersnaps Recipe

    Chewy Gingersnaps Recipe

    Published: Oct 26, 2018 · Modified: Mar 14, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Why This Recipe Works

    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.

    How To Make Chewy Gingersnaps

    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 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.

    Recipe Notes

    • 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.
    • If you find the cookies are getting too hard, place a couple slices of apples or bread slices in the airtight container and they’ll soften a bit.
    • 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.

    Gingerbread Cookies vs 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.

    Molasses Substitute

    If you don’t have molasses on hand or if you don’t love the taste, replace it with one of the following:

    • Honey
    • Maple syrup
    • Brown sugar
    • Granulated sugar (add 2 tablespoons water)
    • Dark corn syrup

    Best Cookie Recipes

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    • Chocolate Kiss Cream Cheese Cookies
    • Blueberry Ice Cream Cookies
    • Monster Cookies

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    Chewy Gingersnaps Recipe

    These delicious gingersnap cookies are chewy and super easy to make! Flavored with molasses and spices, this is the perfect holiday baking cookie recipe!
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 32
    Calories: 108kcal
    Author: Megan Porta

    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 powdered 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.

    Notes

    • 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.
    • If you find the cookies are getting too hard, place a couple slices of apples or bread slices in the airtight container and they’ll soften a bit.
    • 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.

    Nutrition

    Calories: 108kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 143mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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