If you’re looking for a delicious blend of flavors to celebrate fall, look no further than Soft Batch Apple Cider Gingersnap Cookies. These cookies are soft, chewy, and filled with the warm spices of ginger and cinnamon, balanced by the sweet and tangy notes of apple cider. Your kitchen will smell incredible while baking, making these cookies a perfect treat for gatherings or cozy evenings at home.
Why You’ll Love This Recipe
- Quick & Easy: Simple steps lead to delicious cookies without hours in the kitchen.
- Unique Flavor: The combination of apple cider and spices brings a delightful twist to traditional gingersnaps.
- Perfect for Fall: Embrace the flavors of autumn, making these ideal for seasonal gatherings.
- Crowd-Pleaser: Everyone from kids to adults will love these chewy delights.
- Comfort in Every Bite: Enjoy the warm, nostalgic flavors that make you feel right at home.
Ingredients Needed
- For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1-1/2 cups sugar (divided)
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 2-1/3 cups gluten-free baking flour blend (with a binder)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
How to Make Soft Batch Apple Cider Gingersnap Cookies
- Cream the Butter and Sugar: In a mixing bowl, beat together the softened butter and 1 cup of sugar on high speed until the mixture is light and fluffy. This helps create a nice texture for your cookies.
- Add Wet Ingredients: Stir in the applesauce, apple cider, molasses, egg, and vanilla extract. Mix until everything is well combined; don’t worry if the mixture seems a bit curdled.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, ginger, cloves, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture in three batches, mixing gently after each addition until just combined. This prevents overmixing and keeps your cookies soft.
- Chill the Dough: Cover the dough and refrigerate it for at least two hours or overnight. Chilling helps the cookies hold their shape while baking.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the Cookies: Scoop tablespoon-sized amounts of the chilled cookie dough and roll each ball in the remaining sugar to coat. Place them on the prepared baking sheets.
- Bake: Bake the cookies for 10-12 minutes, watching closely so they do not overbake. They should look slightly underbaked for a perfect soft center.
- Cool the Cookies: Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serve your Soft Batch Apple Cider Gingersnap Cookies warm, alongside a cup of tea or apple cider for the ultimate experience. To store, place the cookies in an airtight container at room temperature for up to one week. If you’d like to keep them fresh for longer, consider refrigerating or even freezing them.
Helpful Notes
- Make It Your Own: Feel free to swap out the apple cider for another liquid, like orange juice, for a unique twist.
- Baking Time: Adjust the baking time based on your oven; always keep an eye on them toward the end.
- Perfect Pairings: These cookies are fantastic with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Conclusion
These Soft Batch Apple Cider Gingersnap Cookies are an excellent addition to your fall baking lineup. With their unique flavor and soft texture, they are sure to impress anyone who tries them. We hope you give this recipe a shot! If you do, please leave a comment and a star rating to share your thoughts. What variations did you try? Let’s chat below! Don’t forget to share this delightful recipe on social media!
Frequently Asked Questions (FAQ)
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if you are not gluten-sensitive.
How do I make these cookies vegan?
Replace the butter with vegan butter and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Can I freeze the cookie dough for later use?
Absolutely! You can scoop the dough into balls and freeze them. When ready to bake, just add a couple of extra minutes to the baking time.
Print
Soft Batch Apple Cider Gingersnap Cookies
- Total Time: 2 hours 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies infused with the warm spices of ginger and cinnamon, complemented by the sweet and tangy notes of apple cider, perfect for fall.
Ingredients
- 1/2 cup unsalted butter, softened
- 1–1/2 cups sugar (divided)
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2–1/3 cups gluten-free baking flour blend (with a binder)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Cream the butter and 1 cup of sugar until light and fluffy.
- Stir in the applesauce, apple cider, molasses, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Chill the dough for at least two hours or overnight.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized amounts of dough, roll in remaining sugar, and place on baking sheets.
- Bake for 10-12 minutes, ensuring they look slightly underbaked for a soft center.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Serve warm alongside tea or apple cider. Store in an airtight container for up to one week. Dough can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg