These life changing bites of heaven are soft, rich, and sweet, like the BEST mini pop-in-your-mouth Iced Gingersnap Cookies of your life. They are small but mighty, and quite possibly my favorite cookie ever.
For all of you gingersnap snob’s out there- there is no doubt in my mind these are the ones you’ve been longing for. The most perfect little bites of sweet gingery molasses you’ll ever put in your mouth. And that is no lie. No lie at all.
If you’re ready to be WOW-ed and completely knocked off your feet, you are in the right place at the right time.
The key to making them perfectly petite is to refrigerate the dough for an hour (or more) before assembling. Then, using your hands, roll into small 1/2 inch balls. I’m talking the cutest and smallest little christmas cookie balls you’ve ever seen. Before placing the cookies onto your cookie sheet, roll em into that yummy cinnamon sugar concoction we’ve got goin’ on. Bake, eat, repeat. And be prepared to be the next Cookie Swap Champ.
After eating about 25 of these things- DON’T JUDGE.. I decided it was best to share the love. I packaged them up in little bags and gave them to my friends. Edible gifts are the best gifts.
Happy Holiday Cookie Eating, my friends!
- FOR THE COOKIES:
- 3/4 c butter, softened
- 1/2 c granulated sugar
- 1/2 c light brown sugar
- 1/4 c molasses
- 1 egg
- 1/2 tsp vanilla
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- CINNAMON SUGAR:
- 1/3 c granulated sugar
- 1 tsp cinnamon
- 1 1/2 c powdered sugar
- a few T water
- 2 T meringue powder
- Preheat oven to 350 and line cookie sheet with parchment paper.
- Place softened butter and sugars into your mixing bowl and cream together until light and fluffy.
- Add in molasses, vanilla, and egg, and mix slowly until combined.
- Now add in flour, baking soda, ginger, salt,and pumpkin pie spice. Mix for another minute or so until smooth and creamy.
- In a separate bowl, combine 1/3 c sugar and 1 tsp cinnamon.
- Using your hands, roll dough into small 1/2 inch balls and then roll into the cinnamon sugar.
- Bake for 8-10 minutes or until golden brown.
- Drizzle with icing and let cool for 10-15 minutes.