Gingersnap Cookies
Our soft Gingersnap Cookies made with molasses, cinnamon and of course, ginger and covered in cinnamon maple icing.
Servings: 24 Cookies
Calories: 202kcal
Ingredients
- 2 cups flour
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¾ cup unsalted sweet cream butter softened
- 1 cup sugar
- 1 large egg
- ¼ cup dark molasses
- ⅓ cup sugar plus 1 tbsp cinnamon
Icing
- 4 tbsp unsalted sweet cream butter melted
- 2 cups powdered sugar
- 2 tsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees and place parchment paper (or silicone baking mat) onto baking sheets.
- Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt and set aside.
- Using a standing mixer or hand mixer, beat together the butter and sugar until creamy.
- Beat in the egg and molasses.
- Gradually mix in the dry ingredients until combined.
- Place into the fridge for an hour.
- Place the 1/3 cup sugar and cinnamon into a small bowl.
- Using a small ice cream scooper, scoop out some cookie dough and roll into a ball.
- Roll the balls into the cinnamon sugar and place onto the baking sheets.
- Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.
- Using a small bowl, melt the butter and allow to cool for a few minutes.
- Mix in the powdered sugar, maple, and cinnamon.
- Pour into a ziplock bag and cut the bottom corner off.
- Drizzle onto the cookies and allow to dry for 30 minutes before enjoying.
Nutrition
Calories: 202kcal | Carbohydrates: 32g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 66mg | Sugar: 23g | Vitamin A: 245IU | Calcium: 15mg | Iron: 0.7mg