Gingersnaps with Apple Cider Glaze

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These Gingersnaps with Apple Cider Glaze combine two of my favorite flavors to create one delicious fall cookie recipe!

Gingersnaps with Apple Cider Glaze | #IBCfallcookieweek

Well friends, it’s back! Fall Cookie Week has returned to IBC and I’m kicking things off with the Gingersnaps with Apple Cider Glaze.

Gingersnaps with Apple Cider Glaze | #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 | #IBCfallcookieweek

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!

Gingersnaps with Apple Cider Glaze

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 | #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.


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Gingersnaps with Apple Cider Glaze | #IBCfallcookieweek

How to Make Gingersnaps with Apple Cider Glaze

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 | #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 | #IBCfallcookieweek

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

Gingersnaps with Apple Cider Glaze | #IBCfallcookieweek

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

If you liked this fall cookie recipe, you’ll love these:

Gingersnaps with Apple Cider Glaze | #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!

Gingersnaps with Apple Cider Glaze Recipe:

Gingersnaps with Apple Cider Glaze

These Gingersnaps with Apple Cider Glaze combine two of my favorite flavors to create one delicious fall cookie recipe!
5 from 2 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: apple cider, cookies, fall baking, fall cookie week, gingersnaps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 dozen


Cider Drizzle:


  • 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.

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Recipe Rating


  1. I haven’t baked in about a decade, and I was wandering up and down the aisles of a grocery store today and got the idea to make cookies … but what kind?? I Googled fall cookie recipes and the Gingersnaps popped up and they looked soooo good. I went around the store collecting ingredients, went home … and realized I didn’t have a mixer! So I just mixed it by hand. These cookies are incredible – so tasty – crispy on the outside, soft on the inside. Easy to follow recipe – yummy ingredients! Thank you for inspiring me to bake again!

  2. 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!

    1. 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. 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!!