- Preheat oven to 325F.
2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt.
3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs.
4. Slowly incorporate the dry ingredients into the wet, making sure that it is fully combined before rolling out.
5. Roll out the dough to a 1/4-inch-thick layer and use a cookie cutter of your choice to prepare rounds.
6. Once shaped, place on a parchment-lined baking sheet and bake for 9-11 minutes.
7. While the gingersnaps bake, prepare your glaze.
8. In a small bowl, whisk together confectioners sugar, vanilla extract, and milk until smooth. Set to the side until the gingersnaps are done.
9. Remove the gingersnaps from the oven and let cool for 10-15 minutes.
10. Once cooled, drizzle the glaze over the top, plate, serve, and enjoy!
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