Iced Gingersnap Cookies

Iced Gingersnap Cookies

These gingersnap cookies are perfect to make along with your children, because the dough can be squished and rolled without becoming tough. The spiciness of the cookies is a taste bud pleaser for adults too. Here is how you can make them:

For the cookies:

  • 1 cup of dark brown sugar
  • 1 stick of butter

    gingersnap cookies

  • 2 and ¾ cups of all-purpose flour
  • 1 egg
  • 1/3 cup of golden syrup
  • 2 tsp of ground cinnamon
  • 1 tsp of baking soda
  • 1 tbsp of ground ginger

To decorate:

  • 1⅔ cups confectioners’ sugar
  • 1 egg white / 2 tbsp of lemon juice
  • 1 and ½ cups of confectioner’s sugar
  • sparkles or dragees

Iced Gingersnap Cookies

First of all, take a large pan and put in the sugar, butter and syrup. Gently heat until the butter melts, then beat in the egg into the pan once the mixture has cooled a little. In a separate bowl, combine the spices, salt, baking soda and the flour. Once you are done, sift them into the saucepan. Stir everything together until you get a shiny dough.

Secondly, take the dough and lay it onto a work surface, splitting it in half and kneading it until you have 2 smooth balls. Press the dough until it becomes a flat disk, wrap it in plastic and then let it chill in the fridge for about 2 hours. In the meantime, take 2 baking sheets and grease them with butter after you lined them with parchment paper.

Preheat the oven at 350 degrees and in the meantime roll your dough onto the work surface with a rolling pin. Cut out shapes into it then place them onto the greased pan. Bake for 10 minutes, then let them cool before you decorate them.

Lastly, for the icing, sift the confectioners’ sugar and add it over the egg white, whisking it together. Drizzle it on top of your gingersnap cookies and then add sparkles or dragees if you want.

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