The Best Ever Gingersnap Cookies

The Best Ever Gingersnap Cookies

These gingersnap sandwich cookies are pretty much the best gingersnap you'll ever eat! They are loaded with spices and have the perfect crunch outside and chewy inside. You're going to love them!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings cookies

Calories 235kcal

Author Jenna Shaughnessy

Ingredients

Ingredients for the Cookies

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon ground ginger
⅓ cup granulated sugar for dipping/decoration

Ingredients for the Buttercream Frosting

½ cup butter You can also use dairy-free butter
juice from ½ lemon
2 cups confectioners sugar sifted
2 tablespoons milk dairy-free milk works, too!
1 teaspoon pure vanilla extract

Instructions

For the Cookies

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the brown sugar, oil, molasses, and egg.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture.
Roll dough into 1 inch balls. Roll each ball in white sugar before placing 2 inches apart on cookie sheets lined with parchment paper.
Lightly press down each ball with the palm of your hand.
Bake for 9 minutes in preheated oven. Cool on wire racks.
Fill with frosting and sandwich together.

For the Buttercream Frosting (optional)

Combine all ingredients in mixing bowl and mix until a smooth frosting is achieved.
Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like.
You may also alter the amount of milk as needed.

Nutrition