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
Scale
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.
