Soft Gingersnap Cookies with Cinnamon Maple Icing
Gingersnap cookies are a staple around the holiday season! Every year we make batches and batches of holiday cookies to share with our friends and family and these always make the list!
We love to participate in cookie swaps or cookie exchanges. Gingersnaps are always a hit, but if you are looking for something different, we love these No-Bake Chocolate Peanut Butter Balls or our Rainbow Sprinkle Cookies. They are both so festive and fun and of course, delicious!
What’s the difference between a gingerbread cookie and a gingersnap cookie?
The biggest difference between the gingerbread cookie and the gingersnap cookie is the snap part! Gingersnap cookies tend to be crispier, which happens because they are generally cooked a bit longer than gingerbread cookies.
Gingerbread cookies are a more soft and chewy cookie. They are traditionally cut into holiday shapes and figures (ex. gingerbread men!)
Old-fashioned Gingersnap Cookies
Spiced cookies are classic holiday dessert. The key to a good gingersnap cookie recipe is the balance between the spices. The ginger, cinnamon, and molasses give the cookies a rich flavor with a sweet finish.
I like to roll my gingersnaps in cinnamon sugar before I bake them. This just adds to the delicious flavor and gives a little additional kick of cinnamon to the taste buds.
How to Make Easy Gingersnap Cookie Recipe
For me, the key to a good cookie is that it not only is delicious, but it is also very easy to make! This easy gingersnap cookie recipe is pretty foolproof! If I can make it, anyone can.
Also, let me tell you. The homemade cinnamon maple icing is literally the icing on the cake! There is nothing better than homemade icing and this is no exception. Drizzle it on top or spread it over the whole cookie or just eat it straight up!
Preheat your oven to 350 degrees and place either parchment paper or a silicon baking mat (best thing ever!) onto your baking sheet.
Next, whisk together the flour, ginger, baking soda, cinnamon, and salt in a large bowl and set aside.
Using a standing mixer (or a hand mixer if you don’t have one), beat together the butter and sugar until creamy. Beat in the egg and molasses and gradually mix in the flour until combined.
Place into the fridge for an hour.
Place sugar and cinnamon into a small bowl and mix together. Using a small ice cream scooper, scoop out some cookie dough and roll into a ball. Then roll the balls into the cinnamon sugar and place onto the cookie sheets about 2 inches apart. Bake in the oven for 10 minutes.
Using a small bowl, melt the butter and allow it to cool for a few minutes. Mix in the powdered sugar, maple, and cinnamon. Pour into a ziplock bag and cut the tip off and drizzle onto the cookies. Let dry for 30 minutes before enjoying.
More Great Holiday Desserts
Our soft Gingersnap Cookies made with molasses, cinnamon and of course, ginger and covered in cinnamon maple icing.
- 2 cups flour
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 3/4 cup unsalted sweet cream butter (softened)
- 1 cup sugar
- 1 large egg
- 1/4 cup dark molasses
- 1/3 cup sugar plus 1 tbsp cinnamon
- 4 tbsp unsalted sweet cream butter (melted)
- 2 cups powdered sugar
- 2 tsp maple syrup
- 1 tsp cinnamon
Preheat oven to 350 degrees and place parchment paper (or silicone baking mat) onto baking sheets.
Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt and set aside.
Using a standing mixer or hand mixer, beat together the butter and sugar until creamy.
Beat in the egg and molasses.
Gradually mix in the dry ingredients until combined.
Place into the fridge for an hour.
Place the 1/3 cup sugar and cinnamon into a small bowl.
Using a small ice cream scooper, scoop out some cookie dough and roll into a ball.
Roll the balls into the cinnamon sugar and place onto the baking sheets.
Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.
Using a small bowl, melt the butter and allow to cool for a few minutes.
Mix in the powdered sugar, maple, and cinnamon.
Pour into a ziplock bag and cut the bottom corner off.
- Drizzle onto the cookies and allow to dry for 30 minutes before enjoying.