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
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
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.
