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Frosted Gingersnaps Recipe

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This recipe for Frosted Gingersnaps is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. butter (no substitutes), softened
2 c. sugar
2 eggs
1/2 c. molasses
4 1/2 c. all-purpose flour
3 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground nutmeg
Additional sugar


Frosting:

4 Tbsp. butter, room temperature
3 c. powdered sugar
1/4 c. milk
Directions:
Directions:
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.

Roll into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheet. Bake at 350º for 8-12 minutes or until puffy and lightly browned. Cool for one minute before removing to wire racks.

Mix all frosting ingredients together until blended and smooth. May need to add more or less milk depending on consistency. Wait for cookies to cool before frosting. Yields: 66 cookies.

 

 

 

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