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Soft and Chewy Gingersnap Cookies with Lemon Buttercream
Ingredients
  • subheading: Gingersnap Cookies:
  • 3 Cups Flour
  • ½ teaspoon Salt
  • 1 teaspoon Baking Soda
  • ½ Tablespoon Ground Cinnamon
  • ½ Tablespoon Ground Cloves
  • ½ Tablespoon Ground Ginger
  • 1 ¼ Cups Butter, softened
  • 1 ½ Cups Granulated Sugar
  • ⅓ Cup Unsulphured Molasses, 1 Tablespoon
  • 2 Eggs
  • 1 teaspoon Vanilla
  • subheading: Lemon Buttercream Frosting:
  • ½ Cup Butter, room temperature
  • 2 Tablespoons Lemon Juice
  • 3 Cups Confectioner’s Sugar
  • Lemon Zest, optional
  • Sea Salt, optional
  • subheading: Snickerdoodle Option (if not using frosting):
  • ⅓ Cup Granulated Sugar
  • 1 Tablespoon Ground Cinnamon
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