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Gingersnaps with Apple Glaze

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 really loved those crisp little cookies dipped in milk.  I stumbled upon this recipe for gingersnaps with apple glaze from Inspired By Charm that looked irresistible and reminded me of my childhood treat. 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 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

Gingersnaps with Apple Glaze

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, 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.

Gingersnaps with Apple Glaze

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.

Gingersnaps with Apple Glaze

 

Gingersnaps with Apple Glaze

Gingersnaps with Apple Glaze

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time:: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 30
Author: Pam - For the Love of Cooking

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
  • 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, 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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