When I was a kid, my mom would keep a regular supply of boxed gingersnap cookies in the house. I really loved those crisp little cookies dipped in milk. I decided to bake cookies for this week’s school lunch treat. When I went in search of a recipe, I stumbled upon this recipe from Inspired By Charm that looked irresistible and reminded me of my childhood treat. I really loved the idea of the apple glaze. The cookies took a little more effort because the dough needs to be refrigerated, but other than that, they were very easy to make. My kids, husband, and I love them. Seriously LOVE them. These gingersnaps with apple glaze are soft on the inside, crisp on the edges, spicy, and sweet. They are extra delicious dipped in ice cold milk. Trust me.
Mix together the flour, ginger, baking soda, cinnamon, and salt together in a bowl, until well combined. Set aside.
Beat the butter and sugar together until creamy with a hand mixer. Gradually beat in the egg and molasses. Slowly add a bit of the flour mixture into the butter mixture, mix to combine. Add the remaining flour mixture and mix until a soft dough forms. Refrigerate the dough for at least 45-60 minutes.
Preheat oven to 350 degrees. Line a baking sheet with a silpat mat.
Once the dough is chilled, roll the dough 1 inch balls. Then, roll each ball in the cinnamon-sugar mixture. Place 2 inches apart on the baking sheet.
Bake until the tops are slightly rounded and cracked, about 10 minutes. Remove from the oven and allow them sit for a few minutes before moving them to a wire rack to cool.
While the cookies are cooling, prepare the apple glaze. Whisk the powdered sugar and apple juice together in a small bowl. Add more powdered sugar if needed for a thicker glaze. Once the cookies have cooled, drizzle with the glaze. Serve with a glass of ice-cold milk. Enjoy.
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