Frosted Gingersnaps
Crisp, gingery, and lightly frosted, these snow dusted gingersnaps are the sweetest holiday cookie to bake this season - simple, festive, and so delicious!
Servings: 18 cookies
Calories: 283kcal
Ingredients
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 cups, plus 2 tablespoons all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Vanilla Frosting
- 1 1/2 cups powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons milk
- vanilla salt
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.2. In a bowl, beat together the butter, brown sugar, molasses, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, ginger, 1 teaspoon of cinnamon, baking soda, and salt, beating until combined. 3. In a shallow bowl, mix 2 teaspoons of cinnamon and the sugar. 4. Roll the dough into tablespoon-size balls, then roll them through the cinnamon sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just set. Let cool on the pan.5. To make the frosting. Mix all ingredients, add milk as needed to thin. Dip the cookies into the glaze and sprinkle with salt. Let dry 1 hour. Store in an airtight container for up to 5 days.
Nutrition
Calories: 283kcal
