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- For the gingersnap cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 cup granulated sugar-to roll the cookies in before baking
- For the white chocolate buttercream:
- 2 cups white chocolate chips
- 1 cup unsalted butter, at room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed
View Full Recipe at Two Peas and Their Pod
