Gingerbread cookies are quintessential part of the holiday season but great all year round! The apple tones help round out the sharp ginger flavor. The cookies are great on their own, but the frosting adds a different texture to it all.
Makes 2 dozen cookies
- 1 oz Angry Orchard Apple Ginger
- 2 Cups flour
- 2 Teaspoons ground ginger
- ½ Teaspoon cinnamon
- ¼ Teaspoon fine salt
- 1 Teaspoon baking soda
- ¾ Cup butter, room temp
- 1 Cup white sugar
- 1 egg
- 2 oz molasses
- 4 oz Angry Orchard Apple Ginger
- 2 oz butter
- 2 Cups confectioner’s sugar
- Pinch of fine salt
- Pre-heat oven to 350 degrees.
- Sift together flour, ginger, cinnamon, salt, and baking soda. Set aside.
- In a mixer, cream butter and sugar until light and fluffy. Add in egg, cider, and molasses, and beat to combine.
- Gradually beat in the dry mixture until dough comes together.
- Roll dough into ping-pong size balls and bake on greased baking sheet. Bake approx. 10 minutes. Remove from oven and let cool.
- In a saucepan, reduce cider by half. Let cool.
- Melt butter, place in a mixing bowl, and mix in confectioner’s sugar, cider, and salt.
- As frosting sets and thickens, continue to whisk and/or add a few drops more cider to maintain consistency.
- Once cookies are cooled, frost with frosting as you see fit.