Glazed Gingersnaps
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.
Similar categories:
Courses & Meals
Desserts
Cookies
Holidays & Occasions
Christmas
Christmas Cookies
rate this recipe
Latest Recipes
-
Fried Rice Chicken Sandwiches -
Mushroom and Shrimp Stuffed Shells with Pesto Bechamel Sauce -
Grilled Potato Salad with Scallions and Pepitas -
Cheesy Chicken Sliders -
Lemon Bar Slab Pie -
Fried Rigatoni Poppers with Sausage -
Rose Pasta with Cherry Tomatoes, Squash and Zucchini -
Herb Rosti with Fresh Tomato Basil Salad -
Cheesy Caprese Potato Bake -
Halibut with Beefsteak Tomatoes -
Guacamole with Savory Corn Cakes -
Fried Eggplant Sandwiches with Harissa
