Go Back
–+ servings

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!
No ratings yet
Print Pin
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.

Video

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!