Well friends, it’s back! Fall Cookie Week has returned to IBC!

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

Four years ago, I decided to start this cookie week when I was preparing treats for an open house in my gift shop. I wanted to have some snacks on hand as my guests shopped. I though could involved blog readers as well by sharing the recipes, so I did.

A lot has changed since then, but I’m so happy to be back and sharing seven more delicious, fall-inspired cookie recipes. As many of you well know, the gift shop is no longer here, but this week of baking has become somewhat of a tradition and I come to look forward to it each year. Plus, I tend to become pretty popular with my family as I’m the man with 250+ cookies to giveaway.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

Fall Cookie Week is also exciting as there’s usually a pretty great giveaway involved. (Hint. Hint. [You might want to stop back on Friday!]) I’m also going to be teaming up with my fellow 10 Minute Idea bloggers to share some quick and easy fall decorating tips on Wednesday.

This past weekend I baked five different batches of cookies with two more to complete this week. I’m really excited about this years line-up and I think you will be too. If you decide to join along in the baking fun, I would love to see your cookie creations. Share them on Instagram using the hashtag #myIBC for a chance to have them and your Instagram featured on the Fall Cookie Week series page. Alright, on to the baking!

For today’s cookie, I’m pulling out some traditional IBC style – a classic with a twist. Gingersnaps have long been a favorite cookie of mine. I know, it’s kind of boring, right? However, there’s something about their soft inner texture, crunchy crust, and bold season flavor that has me hooked.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

However, I wanted to turn the dial up on this cookie with a flavorful and fun twist. I did it with a Apple Cider Glaze. Thus, my Gingersnap with Apple Cider Glaze was born.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

This easy to make glaze add the perfect touch of seasonal sweetness to make these cookies perfect for fall. It’s so simple too. Butter, confectioner’s sugar, and apple cider are whisked together in one easy step. Not, only does this glaze work well on these cookies, it’s perfect on a bundt cake, cinnamon rolls, pancakes – whatever sweet treat needs a drizzle of icing.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

You can apply this glaze to your cookies anyway you wish. I opted to have fun and do random drizzles in varying directions and thicknesses. It’s a bit artistic, don’t you think?

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

When the icing sets, these guys are ready to be gobbled up.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

Let me walk you through the steps.

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

Gingersnaps with Apple Cider Glaze

makes about 3 dozen cookies

Here's what you'll need:
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Cider Drizzle:
4 tablespoons unsalted butter, melted
1 1/4 cup confectioner's sugar
2 tablespoons apple cider

In a large bowl sift together the flour, ginger, baking soda, cinnamon, and salt. Stir the ingredients to combine. Set aside.

In the bowl of a stand mixer, beat the butter until creamy. Gradually beat in the white sugar. Then beat in the egg and dark molasses. Add 1/3 of the flour mixture into the butter mixture, mix to combine. Add the reming flour mixture and mix until a soft dough forms. Refrigerate the dough for at least one hour.

Preheat oven to 350 degrees F.

Once the dough is chilled, roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar and place 2 inches apart on an non-greased cookie sheet.

Bake until the tops are slightly rounded and cracked, about 10 minutes. Allow the cookies to cool on a wire rack.

In the meantime, prepare the cider glaze. In a bowl, whisk together the butter, confectioner's sugar, and apple cider. Add more confection's sugar if needed for a thicker glaze. Once the cookies have cooled, drizzle with the glaze. Allow the glaze to set before packing and storing in an air tight container.

Print

I mean, that glaze takes these from good to great, right?

Gingersnaps with Apple Cider Glaze | inspiredbycharm.com #IBCfallcookieweek

I really hope you enjoyed this recipe. Be sure to check back tomorrow (and all week) for more cookies recipes and other little treats along the way.

As always, happy (cookie) baking!

IBC Giveaway

Inspired By Charm Paint Colors
Comments

  • Will @ Bright.Bazaar at

    These look soooo tasty, Michael! Excited to see the other recipes this week. 🙂

  • Erin at

    I had just made some gingersnaps and was looking for a holiday glaze. I made your apple cider glaze and it turned out fantastic!

  • Kathy Ziegenmier at

    Couldn’t find apple cider in January so I’m subbing apple juice. Hope it won’t make too much difference. The dough is chilling and tastes wonderful!!

  • Cynthia Brooks at

    If you ever put this recipe in a cookbook I just want you to know :” And place 2 inches apart on an engrossed cookie sheet” I think you meant greased instead.
    Looking forward to making these cookies they look great!

    • Michael Wurm, Jr. at

      Oops! Haha. Thanks! I meant “ungreased”, but I’m not sure that’s a word anyway. I’ll get that fixed. Thank you again for being so kind. 🙂

      xo Michael

3 Trackbacks

Post a comment (Need an avatar?)

* required fields