Chewy Gingersnaps

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
Keyword: cookies, gingersnaps, holiday baking, molasses
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 32 servings
Calories: 139kcal



  • 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


  • 2 cups confectioners sugar
  • 4-5 tbsp. milk
  • 1 tsp. almond extract



  • 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.


  • 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.


  • Drizzle icing over the cooled cookies and serve! Store in an airtight container for up to 5 days.


Calories: 139kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 142mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 55IU | Calcium: 18mg | Iron: 1mg