The Pioneer Woman Tasty Kitchen
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Soft and Chewy Gingersnaps with Cinnamon Cream Cheese Frosting

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Level: Easy

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Description

The softest and chewiest gingersnaps with a luxurious cinnamon cream cheese frosting.

Ingredients

  • 2 cups All-purpose Flour
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • ½ teaspoons Ground Ginger
  • 1-½ stick Unsalted Butter, Softened
  • 1 cup Light Brown Sugar
  • ¼ cups Molasses
  • 1  Large Egg
  • 1 cup Sugar (for Rolling)
  • FOR THE FROSTING:
  • 4 ounces, weight Cream Cheese, Softened
  • 4 Tablespoons Unsalted Butter, Softened
  • 1-½ cup + 2 Tablespoons Of Powdered Sugar
  • ¾ teaspoons Vanilla Extract
  • ½ teaspoons Ground Cinnamon
  • ⅛ teaspoons Salt

Preparation

Preheat oven to 350ºF.

Whisk together the flour, salt, baking soda, and spices in a medium-sized bowl and set aside.

In a large bowl, cream together the butter and sugar. Beat in the molasses and egg until combined. Pour the dry ingredients into the butter mixture and beat until it forms a dough.

Roll the dough into 2-tablespoon balls, slightly flatten them with the palm of your hand, and coat both sides with sugar. Place them on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let cool completely before frosting.

To make the frosting, beat together all of the frosting ingredients until it forms a smooth, creamy mixture. Frost and enjoy!

Makes 16 cookies, for 8 sandwiches.

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