Soft Batch Apple Cider Gingersnap Cookies Recipe
These Soft Batch Apple Cider Gingersnap Cookies are a delightful combination of apple cider, molasses, and warm spices like cinnamon, ginger, and cloves. The result is a chewy, flavorful cookie that is perfect for the fall season.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dough:
- 1/2 cup butter, softened
- 1–1/2 cups sugar, divided
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla
- 2–1/3 cups gluten-free baking flour blend with binder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Coating:
- 1/2 cup sugar for rolling
Instructions
- Make dough: Cream together butter and 1 cup sugar until light and fluffy. Add applesauce, apple cider, molasses, egg, and vanilla. In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients in batches. Refrigerate dough for at least 2 hours.
- Bake: Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough, roll in sugar, and place on baking sheet. Bake for 10-12 minutes. Cool on racks.
Notes
- Ensure the gluten-free flour blend contains a binder like xanthan gum for structure.
- Do not overbake the cookies to maintain their soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Apple Cider Gingersnap Cookies, Soft Batch Cookies, Gluten-Free Cookies, Fall Baking
