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If you adore the cozy, spicy warmth of classic gingersnaps but crave a little extra sweetness and charm, this Frosted Gingersnaps Recipe is the answer to your cookie dreams. Imagine crisp-edged, chewy-centered ginger cookies kissed with a luscious, creamy vanilla-maple frosting and a touch of vanilla salt to elevate every bite. It’s the perfect treat for sharing at holiday gatherings, gifting to friends, or simply enjoying with a cozy cup of tea while wrapped in your favorite blanket.
Ingredients You’ll Need
These ingredients are wonderfully straightforward and each one plays an important part in creating the perfect Frosted Gingersnaps Recipe. From the deep molasses flavor to the spicy warmth of ginger and cinnamon, every component brings a unique note to the final cookie, while the frosting adds that irresistible sweet finish.
- Salted butter: Provides rich creaminess and moisture, key for tender cookies.
- Brown sugar: Adds a deep caramel sweetness and helps keep the cookies soft.
- Molasses: Delivers signature warmth and a classic gingersnap depth.
- Vanilla extract: Enhances all flavors with its sweet and fragrant touch.
- All-purpose flour: The sturdy base that holds everything together.
- Ground ginger: Provides spicy heat essential to gingersnap identity.
- Ground cinnamon: Adds warmth and a cozy aroma.
- Baking soda: Helps the cookies rise and keeps them light.
- Salt: Balances sweetness and sharpens flavor.
- Granulated sugar: Coats the cookie balls with a sweet, crunchy shell.
- Powdered sugar: The base for the silky frosting glaze.
- Maple syrup: Adds a subtle natural sweetness and extra depth to the frosting.
- Milk: Adjusts frosting consistency to creamy perfection.
- Vanilla salt: A finishing touch that intensifies the vanilla flavor with a pinch of saltiness.
How to Make Frosted Gingersnaps Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350° F to ensure the perfect baking environment. Line two baking sheets with parchment paper to prevent sticking and make clean-up a breeze. This simple prep step saves you time later and keeps the cookie bottoms tender and uniform.
Step 2: Whip up the Wet Ingredients
In a medium bowl, beat together the room-temperature salted butter, brown sugar, molasses, and vanilla extract. The goal is a light and fluffy texture, which takes about 3 to 5 minutes of mixing. This step is crucial because it traps air, ensuring your cookies will have a tender crumb and a luscious chew.
Step 3: Combine the Dry Ingredients
Into the wet mixture, gradually add 2 cups plus 2 tablespoons of all-purpose flour, ground ginger, 1 teaspoon cinnamon, baking soda, and salt. Beat everything until just combined; avoid overmixing to keep the cookies from turning tough. The aromatic spices create that unmistakable gingersnap character, elevating the entire batch.
Step 4: Coat the Cookie Dough
Mix 2 teaspoons of cinnamon with 1/4 cup granulated sugar in a shallow bowl—that will be the crisp, sweet coating. Roll the dough into tablespoon-sized balls and then roll each ball in the cinnamon sugar mixture. This step adds an extra layer of flavor and a delightful slight crunch to the outside of each cookie once baked.
Step 5: Bake to Perfection
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 8 to 10 minutes, just until the cookies are set but still soft in the center. Let them cool on the pans to firm up without becoming dry. This precise timing ensures chewy, tender gingersnaps every time.
Step 6: Make the Luscious Frosting
To make the frosting glaze, combine 1 1/2 cups powdered sugar, 1 tablespoon maple syrup, 1 tablespoon vanilla extract, and 2 tablespoons milk. Stir until smooth, adding a bit more milk if you need to thin it to a dip-friendly consistency. This frosting brings a smooth sweetness with a hint of maple that perfectly balances the spiced cookie underneath.
Step 7: Frost and Finish Your Frosted Gingersnaps Recipe
Dip each cooled cookie into the glaze, allowing excess to drip off, then sprinkle immediately with a light pinch of vanilla salt. The vanilla salt is a game-changer—it sharpens the sweet notes while giving your Frosted Gingersnaps Recipe a subtle salt-kissed finish that will keep everyone coming back for more. Let the frosting dry completely for about an hour before serving or storing.
How to Serve Frosted Gingersnaps Recipe
Garnishes
Want to add a special flourish to your Frosted Gingersnaps Recipe? Consider garnishing with extra sprinkles of cinnamon sugar or even a tiny dusting of finely chopped crystallized ginger for an extra zing. These simple touches add texture and enhance the warmth of the spices beautifully.
Side Dishes
These cookies are fantastic on their own but also pair beautifully with a hot mug of chai tea, pumpkin spice latte, or even a glass of cold milk. They make a cozy afternoon snack or festive dessert accompaniment for fall and winter gatherings.
Creative Ways to Present
Looking to impress friends? Arrange your Frosted Gingersnaps Recipe on a festive platter with holiday greenery or edible flowers for a seasonal touch. You can also stack them tied with rustic twine as charming individual gift packs—guaranteed to bring smiles!
Make Ahead and Storage
Storing Leftovers
Store your leftover Frosted Gingersnaps in an airtight container at room temperature, where they will stay fresh and chewy for up to five days. Keep them away from moisture and heat for the best texture and flavor.
Freezing
If you want to save some for later, these cookies freeze beautifully. Freeze unfrosted cookies in an airtight container or freezer bag for up to two months. Once thawed, frost them for a freshly made taste, or freeze them frosted on a cookie sheet and then transfer to a container, separating layers with parchment paper.
Reheating
To enjoy your Frosted Gingersnaps Recipe warm, gently reheat one or two cookies in the microwave for 10 to 15 seconds. This will soften the cookie and slightly melt the frosting, creating a melt-in-your-mouth experience reminiscent of fresh-baked perfection.
FAQs
Can I use unsalted butter instead of salted?
Absolutely! If you use unsalted butter, just add an additional pinch of salt to your dough to maintain the right balance of flavors. Salt is important to bring out the spices and sweetness in this Frosted Gingersnaps Recipe.
How can I make these cookies more chewy?
For a chewier texture, avoid overbaking and slightly underbake the cookies by a minute or two. Also, using brown sugar as in this recipe helps retain moisture and chewiness.
Is there a good substitute for molasses?
If you don’t have molasses, you can use dark corn syrup or honey, but molasses is best to achieve that classic gingersnap flavor and depth. The rich, slightly bitter notes of molasses are unique.
Can I make the frosting dairy-free?
Yes, replace regular milk with almond milk, oat milk, or any plant-based milk of your choice. The frosting consistency might require slight adjustments, but it will still be delicious.
What’s vanilla salt, and can I skip it?
Vanilla salt is regular salt infused with vanilla bean for a fragrant, sweet-savory finish. It adds complexity to the frosting but can be skipped if you don’t have it; a pinch of regular flaky sea salt works fine too.
Final Thoughts
This Frosted Gingersnaps Recipe isn’t just a cookie; it’s a warm hug on a plate filled with spice, sweetness, and a little touch of magic with that rich frosting. Whether it’s for a festive gathering, gifting, or a cozy night in, these cookies are sure to become a beloved favorite. Trust me, once you try them, you’ll want to keep this recipe close for every winter season and beyond.
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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
These Frosted Gingersnaps are perfectly spiced cookies with a soft, chewy center and a crisp exterior. Coated in a sweet cinnamon sugar and dipped in a smooth maple-vanilla glaze, they offer a delightful combination of warming ginger and sweet frosting, perfect for holiday treats or anytime snacks.
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
- 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
- Vanilla salt, for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350° F. Line 2 baking sheets with parchment paper to prevent sticking and ease cleanup.
- Make the Cookie Dough: In a bowl, beat together the butter, brown sugar, molasses, and vanilla extract until the mixture is light and fluffy, about 3 to 5 minutes. Gradually add the flour, ground ginger, 1 teaspoon cinnamon, baking soda, and salt, mixing until fully combined to create the dough.
- Prepare the Cinnamon Sugar Coating: In a shallow bowl, mix together 2 teaspoons of cinnamon with granulated sugar. This mixture will be used to coat the cookie dough balls before baking.
- Shape and Coat the Cookies: Roll the dough into tablespoon-sized balls. Roll each ball through the cinnamon sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes or until they are just set but still soft in the center. Remove from the oven and let the cookies cool on the baking sheets.
- Make the Frosting: In a separate bowl, combine the powdered sugar, maple syrup, vanilla extract, and milk. Stir until smooth, adding more milk if necessary to achieve a dip-friendly glaze consistency.
- Dip and Finish: Once the cookies are cooled, dip each one into the glaze, allowing excess to drip off. Place glazed cookies on a wire rack or parchment paper, sprinkle with vanilla salt, and let them dry for about 1 hour to set the frosting.
- Storage: Store the frosted gingersnaps in an airtight container for up to 5 days to maintain freshness and flavor.
Notes
- For best results, use room temperature butter to ensure a smooth batter.
- If the frosting is too thick, add milk a teaspoon at a time until the desired consistency is reached.
- Vanilla salt enhances the sweetness of the glaze; if unavailable, use a light sprinkle of regular sea salt instead.
- The cookies can be stored at room temperature in an airtight container for up to 5 days.
- To make the cookies softer, bake closer to 8 minutes; for crunchier, bake up to 10 minutes.
