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Gingersnaps with Apple Cider Glaze

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

Ingredients

Cider Drizzle:

Instructions

  • 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.