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Recipe: Ice Capped Gingersnaps
Similar Categories: Ice, Capped, Gingersnaps
Serving Size : 62
1 cup unsalted butter -- softened
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 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting
1 1/2 cups confectioners' sugar
2 tablespoons whipping cream
2 tablespoons milk
1/4 teaspoon vanilla extract
Preheat oven to 350º. Butter cookie sheets.
Beat butter until creamy. Add brown sugar and eggs and beat until well
combined.
Add molasses and vinegar and beat thoroughly.
Sift together all dry ingredients and add gradually to butter mixture.
Using a 1 1/2 tablespoon scoop, space cookies out 2" apart on cookie sheets.
Bake 10-12 minutes until cookies have puffed and flattened and appear
slightly dry. Allow to cool on sheets 1 minute, then Transfer to racks and
allow to cool completely.
Frosting: In a shallow bowl, mix all ingredients well with a whisk.
Holding the cooled cookies upside down by the edges, dip the tops into
icing.
Place, icing side up, on racks until the icing hardens.
Store between layers of waxed paper in an airtight container.
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