If you’ve been hunting for a cookie that balances spicy warmth with sweet, creamy delight, then you absolutely must try this Frosted Gingersnaps Recipe. These cookies bring together the deep, rich flavors of molasses and ginger with a smooth, luscious frosting that’s just the right hint of sweetness and a delicate sprinkle of vanilla salt to elevate every single bite. Perfect for sharing with friends or enjoying with a cozy cup of tea, this recipe transforms simple pantry staples into an unforgettable treat that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Frosted Gingersnaps Recipe comes from a straightforward collection of ingredients, each chosen to build layers of both flavor and texture. From the buttery richness to the zingy spices and the creamy frosting, every item plays a crucial role in creating those irresistible cookies.
- Salted butter (1 1/2 sticks): Provides a rich, creamy base and a perfect balance to the spices.
- Brown sugar (3/4 cup): Adds moisture and caramel depth to the dough.
- Molasses (1/2 cup): The heart of the classic gingersnap flavor, giving those warm, robust notes.
- Vanilla extract (1 teaspoon + 1 tablespoon): Brings a fragrant sweetness to both the dough and the frosting.
- All-purpose flour (2 cups plus 2 tablespoons): The sturdy base that holds everything together with the perfect chewy crumb.
- Ground ginger (1 tablespoon): Delivers that signature spicy kick essential in gingersnaps.
- Ground cinnamon (2 teaspoons total): Adds warming complexity with a touch of sweetness.
- Baking soda (2 teaspoons): Helps give the cookies a slight lift so they’re perfectly tender.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Granulated sugar (1/4 cup): For rolling the dough balls, creating a crisp, sugary exterior.
- Powdered sugar (1 1/2 cups): The fluffy base of the frosty glaze that keeps things sweet and smooth.
- Maple syrup (1 tablespoon): Adds a subtle natural sweetness and a hint of depth to the frosting.
- Milk (2 tablespoons): Used to thin the frosting to a perfect consistency for dipping.
- Vanilla salt: A creative finishing touch that elevates the frosting with a sophisticated flavor contrast.
How to Make Frosted Gingersnaps Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350° F. This is the perfect temperature to get your gingersnaps soft but just set, with the right amount of edge crispness. While the oven warms up, line two baking sheets with parchment paper to prevent sticking and make cleanup quick and painless.
Step 2: Mix the Dough
Grab a large bowl and beat the salted butter, brown sugar, molasses, and vanilla extract together until the mixture becomes light and fluffy—that should take about 3 to 5 minutes. This step is crucial because it incorporates air, making the cookies tender and delightful. Next, add the flour, ground ginger, 1 teaspoon of cinnamon, baking soda, and salt. Mix just until combined; overmixing can make the cookies tough, and we want tender bites that melt in your mouth.
Step 3: Coat the Dough Balls
Pour the granulated sugar and remaining 2 teaspoons of cinnamon into a shallow bowl and stir to combine. From your dough, roll tablespoon-sized balls and then gently roll them in the cinnamon sugar mixture. This creates a crackly, sweet-spiced outer shell that’s iconic to gingersnaps.
Step 4: Bake the Cookies
Space the coated dough balls about 2 inches apart on your prepared baking sheets. Pop them into the oven and bake for 8 to 10 minutes, keeping a close eye so they don’t overbake—you want them just set with a slightly soft center. Once baked, let them cool on the pan; this allows the cookies to firm up without losing their chewy texture.
Step 5: Create and Apply the Frosting
While your cookies cool, mix together the powdered sugar, maple syrup, 1 tablespoon of vanilla extract, and 2 tablespoons of milk for the frosting. Adjust the milk bit by bit to find that perfect dip-ready consistency: smooth but thick enough to cling well. Dip each cookie into the glaze and give it a gentle shake to remove excess. Finish by sprinkling a pinch of vanilla salt over the top—this surprising touch brings the whole flavor profile to life. Let the cookies sit for about an hour to allow the frosting to set properly.
How to Serve Frosted Gingersnaps Recipe
Garnishes
To turn your frosted gingersnaps into little works of edible art, sprinkle them with tiny shards of crystallized ginger or a dusting of cinnamon. For holiday flair, crushed candy canes or edible gold dust add sparkle and charm, perfect for dazzling any dessert table.
Side Dishes
These cookies are divine alongside a cup of hot chai tea or creamy coffee, enhancing and complementing their spicy-sweet notes. Pairing with vanilla ice cream or a scoop of tangy lemon sorbet can also provide a delightful contrast and elevate your dessert experience.
Creative Ways to Present
Arrange your Frosted Gingersnaps Recipe cookies stacked on a rustic wooden board or tucked in a decorative tin tied with a ribbon for gifting. You could also sandwich frosting between two cookies for a playful twist—completely irresistible and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
Once your frosted gingersnaps have fully cooled and the glaze is set, store them in an airtight container at room temperature. They’ll stay fresh and chewy for up to five days, making them an ideal make-ahead treat for parties or just everyday snacking.
Freezing
You can freeze both the unfrosted cookie dough and the baked, frosted gingersnaps. For dough, shape it into balls and freeze on a tray before transferring to a freezer bag for up to 3 months. For baked cookies, flash freeze on a sheet, then store in an airtight container or freezer-safe bag, also up to 3 months. Thaw frosted cookies at room temperature before serving to preserve texture and flavor.
Reheating
Reheat leftover frosted gingersnaps gently in an oven preheated to 300° F for about 5 minutes to refresh their warmth and softness. Avoid microwaving as it can alter the frosting texture or make the cookies overly soft.
FAQs
Can I use unsalted butter instead of salted?
Absolutely! Just add a pinch more salt to your dough to ensure your cookies have the right balance. Salted butter helps enhance flavor, but unsalted works fine with this simple adjustment.
How do I get the frosting to the perfect consistency for dipping?
Start by mixing powdered sugar with liquids and add milk one teaspoon at a time. The frosting should be thick yet smooth—if it’s too runny, add a bit more powdered sugar; if too thick, thin with milk gradually.
Can I substitute molasses with honey or maple syrup?
Molasses provides a deep, distinct flavor that’s key to gingersnaps, so substitutions will change the taste. Maple syrup can be used, but honey is sweeter and lighter, giving a different profile. For the authentic taste, molasses is best.
Why do some gingersnap cookies become too hard?
Overbaking or storing them uncovered can cause gingersnaps to harden excessively. Bake just until set and store them in airtight containers to keep that ideal chewy-crisp texture.
Is vanilla salt easy to find or can I make it at home?
Vanilla salt can be found in specialty stores or online, but you can make your own by blending fine sea salt with scraped vanilla bean seeds or vanilla powder. It’s a wonderful way to add subtle vanilla sweetness to your frosting.
Final Thoughts
I hope you’re as excited as I am for you to dive into this Frosted Gingersnaps Recipe! Whether you’re baking for a special occasion or just craving a comforting, spicy treat, these cookies bring warmth and joy in every bite. Trust me, once you try making these, they’ll quickly become a beloved staple in your baking repertoire. Happy baking, and enjoy every sweet, spiced moment!
Print
Frosted Gingersnaps Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Frosted Gingersnaps are soft and chewy ginger-spiced cookies coated in a sweet cinnamon sugar and finished with a smooth vanilla-maple glaze. Perfectly balanced with warm spices and a glossy frosting, these treats are delightful for holiday gatherings or any cozy occasion.
Ingredients
Cookie Dough
- 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
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Frosting
- 1 1/2 cups powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons milk (add more if needed to thin)
- Vanilla salt, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Cookie Dough: In a mixing bowl, beat together the room temperature salted butter, brown sugar, molasses, and vanilla extract until the mixture becomes light and fluffy, about 3 to 5 minutes. This process incorporates air, helping the cookies to have a soft texture. Next, add the all-purpose flour, ground ginger, 1 teaspoon of cinnamon, baking soda, and salt. Beat until all ingredients are well combined to form a consistent dough.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar with 2 teaspoons of cinnamon. This mixture will coat the dough balls before baking to add a sweet and spicy crust.
- Shape and Coat the Cookies: Roll the cookie dough into tablespoon-sized balls. Then roll each ball thoroughly in the cinnamon sugar mixture to coat. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the cookies are just set and slightly firm around the edges but still soft in the center. Remove from the oven and allow the cookies to cool on the baking sheets completely before frosting.
- Prepare the Frosting: In a small mixing bowl, combine the powdered sugar, maple syrup, vanilla extract, and 2 tablespoons of milk. Whisk until smooth, adding more milk as necessary to achieve a glaze consistency suitable for dipping.
- Frost the Cookies: Dip the cooled cookies into the glaze to coat their tops thoroughly. Place them on a wire rack or parchment paper and sprinkle lightly with vanilla salt for added flavor complexity. Allow the frosting to dry and set completely, about 1 hour.
- Store the Cookies: Once the frosting has hardened, store the frosted gingersnaps in an airtight container. They will keep well for up to 5 days, remaining soft and flavorful.
Notes
- For best results, make sure the butter is fully softened to room temperature before creaming for smooth cookie dough.
- If the frosting is too thick, add milk a teaspoon at a time until it reaches a dip-able consistency.
- Vanilla salt can be made by mixing fine sea salt with a small amount of ground vanilla bean or vanilla powder.
- These cookies freeze well before frosting; freeze baked cookies in an airtight container and frost after thawing.
- Spacing the cookie dough balls properly on the baking sheet prevents them from spreading into each other during baking.
