Chewy Gingersnap Cookies {Recipe Redux}

Chewy Gingersnap Cookies {Recipe Redux}

The holiday baking season is upon us!  If you are like my mother, you are baking and freezing batches of cookies and treats for holiday entertaining.  Today, I will be sharing my favourite chewy gingersnap cookie recipe.  This recipe is a soft and festive cookie that is sure to be a crowd-pleaser!


Serves: 12-16 cookies

Prep time: 10-15 minutes

Cook time: 8-11 minutes



1/3 cup + 2 Tbsp canola oil

½ cup brown sugar

¼ cup molasses

1 egg

2 cups of whole wheat pastry flour

1 tsp baking soda

1 tsp cinnamon

½ tsp cloves

1/8 tsp nutmeg

½ tsp ground ginger

¼ tsp salt



  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, combine canola oil and sugar and mix until smooth.
  3. Add egg and molasses to sugar mixture and stir with a fork.
  4. In a separate mixing bowl, combine dry ingredients: flour, baking soda, spices and salt. Stir gently to mix dry ingredients.
  5. Add the molasses mixture gradually to the dry ingredients and use a spatula to stir and combine ingredients so they form a moist dough.
  6. Using a teaspoon, roll balls of dough and place on a non-stick baking sheet. Allow some extra room for the cookies to expand.
  7. Bake for 9 or 11 minutes until cookies are lighly browned on the bottom. Be careful not to over-cook.  Transfer cookies to a cooling rack.


Happy Holiday Baking!!