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Ice-Capped Gingersnaps Recipe

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This recipe for Ice-Capped Gingersnaps is from PacificSource Employee 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:  
Gingersnap Ingredients:
1/2 pound softened unsalted butter
1 1/2 cups dark brown sugar
2 eggs
1/2 cup dark molasses
2 teaspoons apple cider vinegar
4 cups all-purpose flour
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon slat

Frosting Ingredients:
1 1/2 cups confectioners sugar
2 tablespoons whipping cream
2 tablespoons milk
1/4 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 350º. Butter 2 cookie sheets.

Cookies:
Beat butter until creamy. Add brown sugar and eggs making sure to beat until well combined, then add molasses with vinegar, beating thoroughly. Sift together all of the dry ingredients then add gradually to the butter mixture. Using a 1 1/2 tablespoon scoop, space cookies out 2 inches apart on the cookie sheets. Bake 10 to 12 minutes, until cookies have puffed and flattened. They should appear slightly dry. Allow to cool on the cookie sheet for 1 minute, then transfer to racks allowing to cool completely.

Frosting:
In a shallow bowl, mix all ingredients well with whisk. Holding the cooled cookies upside down by the edges, dip the tops into the icing. Allow to cool, icing side up, on racks until the icing hardens. Store between layers of wax paper in an airtight container.
Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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