Gingersnaps with Apple Cider Glaze

Bring the cozy flavors of autumn to your kitchen with this recipe for Gingersnaps with Apple Cider Glaze. The cookies bake up with crisp edges and chewy centers, while the glaze adds a touch of tangy sweetness that pairs beautifully with the spices. Perfect for holiday gatherings, cookie swaps, or a treat with coffee.

You’re in for a treat today! You’re going to love these Gingersnaps with Apple Cider Glaze. You know, there are certain cookies that feel like old friends, and gingersnaps are one of them. They’ve been around forever, but somehow, they never lose their charm. I’ve always loved their mix of chewy center, crisp edges, and bold spice. They’re simple, reliable, and always welcome on a fall cookie tray. But since I can never resist giving a classic a little update, I thought it would be fun to dress them up for fall with something extra special.

That’s where the apple cider glaze comes in. Just three ingredients whisked together, but it brings such a cozy, seasonal flavor to these cookies. It’s the perfect finishing touch that makes them feel festive and just a little indulgent without being fussy. If you’re looking for a cookie that feels like autumn in every bite, this is the one.

Why You’ll Love This Recipe

• It’s a classic cookie with a seasonal twist. Gingersnaps are already a tried-and-true favorite, but the apple cider glaze adds a layer of cozy autumn sweetness that makes them stand out.
• The texture is spot-on. You get that irresistible contrast of a crisp, crackled exterior with a soft and chewy center, and the glaze adds just the right amount of sweetness without overpowering the warm spices.
• They’re perfect for sharing and gifting. Whether you serve them at a fall gathering, pack them in a cookie tin, or bring them to a holiday exchange, these cookies are festive, flavorful, and guaranteed to be a hit.

Looking for more fall cookie recipes? Let me help! I have an entire collection dedicated to my best fall cookie recipes. There’s something for everyone!

Ingredients

Before we begin, let’s review the ingredients you’ll need for this cookie recipe. I’ll walk you through what I used below. 

• All-purpose flour – The base of the cookies, giving them structure while keeping the texture soft and chewy.
• Ground ginger – The star spice that delivers that bold, warm, and slightly peppery flavor gingersnaps are known for.
• Baking soda – Helps the cookies rise just enough to create that signature crackled top.
• Ground cinnamon – Adds warmth and depth that complements the ginger beautifully.
• Salt – Enhances the flavors of the spices and balances the sweetness.
• Unsalted butter – Brings richness and moisture to the dough while also adding creaminess to the glaze.
• White sugar – Sweetens the cookies and contributes to their crisp edges.
• Egg – Helps bind the dough together and adds a little lift for a soft center.
• Dark molasses – Provides that classic gingersnap flavor with its deep, rich sweetness and a hint of bitterness.
• Cinnamon sugar – A coating that gives the cookies a sweet crunch and that picture-perfect crackle.
• Confectioner’s sugar – Whipped into the glaze to create a smooth, sweet drizzle that sets beautifully on the cookies.
• Apple cider – Infuses the glaze with cozy fall flavor and a subtle fruity tang.

How to Make

And with that, we’re ready to make these gingersnaps. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. In a large bowl sift together the flour, ginger, baking soda, cinnamon, and salt. Stir the ingredients to combine. Set aside.
2. 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.
3. Preheat oven to 350 degrees F.

4. 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.
5. Bake until the tops are slightly rounded and cracked, about 10 minutes. Allow the cookies to cool on a wire rack.

6. 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.

And that’s it! Your Gingersnaps with Apple Cider Glaze are ready! 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?

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, the dough can be made in advance. It keeps well in the refrigerator for up to 2 days, or you can freeze it for up to 2 months. Just let it thaw slightly in the fridge before rolling into balls.

Do I need to chill the dough?

Chilling is important because it firms up the dough, making it easier to handle and helping the cookies keep their shape in the oven. If you skip this step, the cookies may spread too much.

What’s the best way to store these cookies?

Once the glaze is set, keep the cookies in an airtight container at room temperature. They’ll stay fresh for 3 to 4 days. For longer storage, you can freeze them without the glaze and add it after thawing.

More Fall Cookies You’ll Love

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

What I love most about these Gingersnaps with Apple Cider Glaze is how they manage to be both nostalgic and new at the same time. You get all the things you love about a classic gingersnap, but the glaze gives them that little spark that makes them unique and special.  Once you give this fall cookie recipe a try, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below. As always, happy (cookie) baking!

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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!

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-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.