Frosted Gingersnap Cookies will become your new, tasty fall tradition.
Frosted Gingersnap Cookies
Gingersnaps
Preheat oven to 350°F.
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon white pepper (less if your white pepper is really strong)
- 2 cups flour
- About 1/2 cup white sugar for rolling
Mix butter and sugars together until fluffy. Add the egg, molasses, & vanilla until well combined. Add the baking powder, baking soda, salt, cinnamon, ginger, cloves, white pepper, and flour. Scrape down the bowl and mix until combined.
Place some sugar on a plate. Using a small cookie scoop, scoop a few balls of dough and place them in the sugar. Coat each in sugar and form into a ball with hands. Place dough balls about 3 inches apart on a baking sheet that has been lined with parchment paper. You can fit a dozen per half sheet pan.
Bake for 10-15 minutes. Bake 10 minutes for soft, chewy cookies and longer for more snap. The longer they bake, the crispier they will be. Allow cookies to cool and then frost.
Frosting
- 1 tablespoon meringue powder
- 1 cup powdered sugar
- 1/8 cup water
- 1/2 teaspoon vanilla extract
Place all ingredients in the mixer. Use whisk attachment and beat ingredients until you get stiff peaks (like when making whoop cream). Add a little more water so the icing can be brushed onto cookies. Use a silicone pastry brush to brush cookies with frosting. Brush lightly and always in the same direction so they look nice. Unless, of course, you are baking with the liddles. In that case, anything goes. After the cookies are all frosted, allow icing to dry.
So snap to it and make some of these delightful cookies. Text your tall friends an official invitation to your place for games and tea and snaps and if you’re lucky, maybe the lights will go out.