Gingersnaps with Apple Glaze
Servings 30
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
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:
- 1¼ cups powdered sugar
- 2 tbsp apple juice
Instructions
- Make the cookies by mixing the flour, ginger, baking soda, cinnamon, and salt in a bowl until well combined. Set aside.
- Beat the butter and sugar together until creamy with a hand mixer (or stand mixer), about 2 minutes.
- 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 into 1-inch balls.
- Coat each cookie 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 let them sit for a few minutes, then move to a wire cooling rack to cool.
- Prepare the apple glaze by whisking the powdered sugar and apple juice together in a small bowl. Add more powdered sugar if needed for a thicker glaze.
- Drizzle the cookies with the glaze once they have cooled.
- Serve with a glass of ice-cold milk. Enjoy.