WEEKDAYS 1e|12c|p

Glazed Gingersnaps

Daphne Oz
Servings: 36
30 to 60 min

Add an extra touch of sweetness to these seasonal treats with a lemon-cardamom glaze.

  • Ingredients
  • step-by-step directions
Glazed Gingersnaps
  • 2 1/2 cups Unbleached Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon Cardamom
  • Salt
  • 1/4 cup Real Maple Syrup
  • 3/4 cup Coconut Oil (measured while solid; then melted)
  • 1/4 cup Unsweetened Natural Applesauce
  • 1/4 cup Molasses
  • 1 tablespoon freshly grated Ginger
For the Glaze:
  • 1/2 cup Confectioners Sugar
  • 1/4 teaspoon Cardamom
  • 1 Lemon (juiced)
  • Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom and salt.
  • In a large bowl, beat together the maple syrup, coconut oil, applesauce, molasses and ginger until incorporated. Gradually add in the dry mixture until the dough comes together. Form into 1-inch balls and arrange on a cookie sheet, evenly spaced.
  • Bake for 10 to 12 minutes, until very dark, rotating halfway through cook-time. Cool on a wire rack, and use a pastry brush to lightly glaze.
  • For the Glaze: In a small bowl, mix together the confectioners sugar, cardamom and lemon juice. Mix until liquid, adding a small amount more water if necessary.


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