Gingersnaps with Apple Glaze
When I was a kid, my mom would keep a regular supply of boxed gingersnap cookies in the house and I loved those crisp little cookies dipped in milk. I stumbled upon this gingersnaps with apple glaze recipe on Inspired By Charm that looked irresistible and reminded me of my childhood treat. These cookies took a little more effort because the dough needed to be refrigerated, but other than that, they were easy to make. My kids, husband, and I all seriously love them.
Gingersnaps with Apple Glaze
Cookies:
- 2 cups flour
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar mixture
Apple Glaze:
- 1 1/4 cups powdered sugar
- 2 tbsp apple juice
How to Make Gingersnaps with Apple Glaze
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, and 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 parchment paper.
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 to sit for a few minutes before moving them to a wire rack to cool.
Prepare the apple glaze while the cookies are cooling, by whisking 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.
Equipment
Ingredients
Cookies:
- 2 cups flour
- 1 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup butter softened
- ¾ cup white sugar
- 1 egg
- ¼ cup dark molasses
- ⅓ cup cinnamon sugar mixture
Apple Glaze:
- 1 ¼ cups powdered sugar
- 2 tbsp apple juice
Instructions
- 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, and 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 parchment paper.
- 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 to sit for a few minutes before moving them to a wire rack to cool.
- Prepare the apple glaze while the cookies are cooling, by whisking 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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They look so chewy and delicious!
Wow, looking yummy, will surely try it,thanks for sharing 🙂 do visit my blog too for more yummy recipes
Your cookies look terrific! I made some giant soft ginger cookies one night last week; I think they lasted 32 minutes.
They look absolutely amazing. Perfect with some milk or hot chocolate during those cold days :).
Must be so good this cookies! They look amazing!
Kisses
They look fantastic and I would not say no to a few of them Pam 🙂
These look SO much better than anything you can get at the store! Love!
the apple glaze is a really wonderful idea and one i will absolutely use!