Ginger Snaps with Limoncello Glaze

Created by Jon Payne

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 ½ teaspoons cinnamon

½ teaspoon all spice

¼ teaspoon salt

8 tablespoons (one stick) unsalted butter, melted

¼ cup dark molasses

½ cup sugar

½ cup light brown sugar, packed

1 large egg

½ cup finely chopped crystallized ginger

2 cups confectioners’ sugar

¾ cup Limoncello

Preheat oven to 350 degrees.

Combine the flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl and mix together with a whisk or fork and set aside.

Combine the warm butter, molasses, sugar, light brown sugar, and the egg in a large bowl.  Add the flour mixture and the crystallized ginger and mix until incorporated.

Form the dough into 1 ¼-inch balls (a rounded tablespoon).  Place 2 inches apart on the cookie sheets.  Bake for 10-12 minutes.   Cool on a cooling rack.

While the cookies are cooling prepare the glaze.

Whisk together the confectioners’ sugar and the Limoncello.  Pour into a zip lock bag and cut the corner to pipe onto the cooled cookies.