These delicious gingersnap cookies are chewy and super easy to make. Flavored with molasses and spices and topped with simple icing, this is 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.
What’s the difference between gingerbread and gingersnaps?
Gingersnaps are a variation of the gingerbread cookie and they are typically crispier than gingerbread cookies. Molasses replaces part of the sugar in the recipe, as well.
What can I use instead 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.
How do you 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.