Gingersnaps with Apple Glaze
Servings 30
Equipment
- Baking Sheet
- Hand mixer
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.