Print
Iced Gingersnap Cookies

Life Changing Iced Gingersnap Cookies


  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Total Time: 35 mins
  • Yield: 88 mini gingersnaps 1x
Scale

Ingredients

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
  • ICING:
  • 1 1/2 c powdered sugar
  • a few T water
  • 2 T meringue powder

Instructions

  1. Preheat oven to 350 and line cookie sheet with parchment paper.
  2. Place softened butter and sugars into your mixing bowl and cream together until light and fluffy.
  3. Add in molasses, vanilla, and egg, and mix slowly until combined.
  4. Now add in flour, baking soda, ginger, salt,and pumpkin pie spice. Mix for another minute or so until smooth and creamy.
  5. In a separate bowl, combine 1/3 c sugar and 1 tsp cinnamon.
  6. Using your hands, roll dough into small 1/2 inch balls and then roll into the cinnamon sugar.
  7. Bake for 8-10 minutes or until golden brown.
  8. Drizzle with icing and let cool for 10-15 minutes.

Recipe Card powered by
%d bloggers like this: