Frosted Gingersnap Cookies Recipe


During this season of fancy gatherings, never underestimate the power of a spontaneous casual gathering. When I was young, my mom had a fancy Christmas dinner planned out in detail. She invited all of hers & dad’s friends. We cleaned the house from top to bottom. “We gotta clean the top of the fridge. The tall people are coming to visit!” she’d say. And we did.

Mom had her themed Christmas tree up. It was covered in handmade ornaments – fluffy little lambs.

She had borrowed card tables and had them scattered around our little rambler home. Each was lined with a tablecloth and topped with a candle.

Everything was perfect.

And then the lights went out.

And everyone played games by candlelight and had the best night ever.

And all that cleaning the top of the fridge was pointless.

And the tall people were happy.

Once again proving all your well-intended plans in the world can turn on you in a flash and bring about something more amazing than you realized could happen.


Preheat oven to 350°F.

Gingersnap Ingredients

  • 1 1/2 cups unsalted butter
  • 1 1/2 cup sugar (plus more for rolling cookies)
  • 1 cup molasses
  • 2 eggs
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 4 1/2 cups flour

Cream butter and sugar together until fluffy. Add molasses and eggs until well combined. Add remaining ingredients and mix well.

Place about 1 cup of sugar on a plate. Using a small cookie scoop, scoop a few balls of dough and place in sugar. Coat each in sugar and form into a ball with hands. Place dough balls about 3 inches apart on a baking sheet that has been lined with parchment paper.

Bake for about 12 minutes. Allow cookies to cool and then frost.

Frosting Ingredients

  • 2 tablespoons meringue powder
  • 2 cups powdered sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Place all ingredients in mixer. Use whisk attachment and beat ingredients until you get stiff peaks (like when making whoop cream). Add a little more water so the icing can be brushed onto cookies. Use a silicone pastry brush to brush cookies with frosting. Brush lightly and always in the same direction so they look nice. Unless, of course, you are baking with the liddles. In that case, anything goes. After frosted, allow icing to dry.

So snap to it and make some of these delightful cookies. Text your tall friends an official invitation to your place for games and tea and snaps and if you’re lucky, maybe the lights will go out.

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