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Soft and chewy gingersnap cookies are always a holiday favorite! They have the perfect amount of spices and a buttery maple glaze for the finishing touch.
For the Glaze
The cookies will keep in an airtight container at room temperature for three to four days.
You can make the dough, form the dough balls, and freeze them to bake later. Place them on a sheet pan lined with parchment and freeze them for about 30 minutes before transferring them to a freezer bag or container.
When you’re ready to bake cookies, leave the dough balls at room temperature while preheating the oven. You may need to add a few minutes of baking time.
You can freeze the baked cookies with the glaze. Freeze them on a parchment-lined cookie sheet for 30 minutes and then transfer them to a freezer bag or container. Leave them out at room temperature to thaw before you serve them.
Find it online: https://www.girlgonegourmet.com/gingersnaps/