When I was a kid, my mom would keep a regular supply of boxed gingersnap cookies in the house. I really loved those crisp little cookies dipped in milk. I decided to bake cookies for this week’s school lunch treat. When I went in search of a recipe, I stumbled upon this recipe from Inspired By Charm that looked irresistible and reminded me of my childhood treat. I really loved the idea of the apple glaze. 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 love them. Seriously LOVE them. These gingersnaps with apple glaze are soft on the inside, crisp on the edges, spicy, and sweet. They are extra delicious dipped in ice-cold milk. Trust me.
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 a silpat mat.
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.
While the cookies are cooling, prepare the apple glaze. Whisk 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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