Iced gingersnaps

Iced gingersnaps

A simple ginger cookie with lots of uses

Perfect for making mini gingerbread houses, or snackable gingersnap cookies.

Make the cookies

  1. Cream 150g butter, 120g brown sugar, 2 tsp molasses, and 1/2 tsp salt in a stand mixer.

  2. Mix in 2 tbsp beaten egg, 1 tbsp ginger, 1 tbsp cinnamon, and 1/2 tbsp dark cocoa powder.

  3. Mix in 225g flour and combine. Wrap in plastic wrap and refrigerate.

  4. Roll the chilled dough to 1/8 to 1/4 inch thick. Optionally stamp or roll with embossed rolling pin.

  5. Cut with cookie cutter, re-roll, and repeat.

  6. Bake at 340° for 10-14 minutes depending on cookie size.

  7. Thin some royal icing with a splash of water. Dip the cookies face down in the glaze, and wipe off the excess.


Versatile cookie. Holds its shape while baking. Without icing and stamping, works excellent for mini gingerbread houses. Nice for Christmastime.

Can substitute 2-3 tablespoons of other spices, but the basic recipe is great as-is.

Sugar glaze doesn't have much definition, but royal icing is matte and doesn't make a shiny coat of icing. Maybe try a cross between them?