Chewy gingersnaps are topped with a simple buttercream frosting for wonderfully seasonal Frosted Ginger Cookies! These are so good, you may want to eat them all year ‘round.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and ginger. Gradually add dry ingredients to the wet ingredients and mix until combined. Cover and chill dough for about 2 hours.
Preheat oven to 375°F and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.
Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire rack to cool completely.
Once the cookies have cooled completely, prepare the frosting.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 5 minutes.
With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
Add in vanilla, and 2 teaspoons of milk. Mix on low speed until incorporated.
Beat at high speed until frosting is smooth and fluffy; about 4-5 more minutes. If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
Spread or pipe frosting onto cookies and sprinkle with sparkling coarse sugar.
Store cookies within an airtight container within the refrigerator for up to 3 days. Bring to room temperature before serving.