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!

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.

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.

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!

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1 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.

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.

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.

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?

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

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

Frosted Apple Cider Cookies
Stuffed Peanut Butter Cup Cookies
Salted Caramel Coconut Thumbprints
Caramel Apple Butter Snickerdoodles
Waffle Cookies with Maple Glaze

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 minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 3 dozen

Ingredients

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

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-greasedcookie 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.