Gingersnaps with Apple Glaze

Gingersnaps with Apple Glaze is a hor d'oeuvre that serves 36. Watching your figure? This lacto ovo vegetarian recipe has 108 calories, 1g of protein, and 4g of fat per serving. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by For the Love of Cooking. 7 people were glad they tried this recipe. A mixture of ground cinnamon, white sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Paleo Caramel Apple Gingersnaps, Apple Pumpkin Sour Cream Coffee Cake With Apple Cider Glaze, and Spiced Rum Apple Cake with Apple Cider Caramel Glaze.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Mixtogether 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 bitof 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 45-60minutes.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 allowthem sit for a fewminutes before moving them to a wire rack to cool.While the cookies are cooling, prepare the appleglaze. Whisk the butter, powderedsugar, and apple juice together in a small bowl. Add more powderedsugar if needed for a thicker glaze. Once the cookies have cooled, drizzle with the glaze. Serve with a glass of ice cold milk. Enjoy.

 

Step by step:

1. Mixtogether 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 bitof the flour mixture into the butter mixture, mix to combine.

2. Add the reming flour mixture and mix until a soft dough forms. Refrigerate the dough for at least 45-60minutes.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.

3. Place 2 inches apart on the baking sheet.

4. Bake until the tops are slightly rounded and cracked, about 10 minutes.

5. Remove from the oven and allowthem sit for a fewminutes before moving them to a wire rack to cool.While the cookies are cooling, prepare the appleglaze.

6. Whisk the butter, powderedsugar, and apple juice together in a small bowl.

7. Add more powderedsugar if needed for a thicker glaze. Once the cookies have cooled, drizzle with the glaze.

8. Serve with a glass of ice cold milk. Enjoy.

Nutrition Information:

covered percent of daily need