Mix all ingredients together until uniform. Dough will be firm, but slightly sticky.
Roll into large 2" inch balls and flatten with your palm to 1/3" inch thick.
Bake on greased cookie sheet for 12 minutes at 350 degrees.
Allow to cool on tray for 5 minutes before transferring to the cooling rack. Cookies flatten out to about 5 inches in diameter after baking.
Frost on cooled cookies. Sprinkle with crushed ginger snaps for fun texture, look and crunch.