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
Scale
- 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