Soft-Batch Apple Cider Gingersnap Cookies Recipe
Introduction
Soft-Batch Apple Cider Gingersnap Cookies are a delightful twist on the classic gingersnap. These cookies are tender and full of warm spices, with a subtle apple cider flavor that makes them perfect for cozy afternoons or holiday gatherings.
Ingredients
- 2 cups gluten-free flour
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup apple cider
- 2 tablespoons molasses
- 1 large egg
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- Step 1: In a large bowl, beat together the softened butter and brown sugar until creamy. Add the apple cider, molasses, and egg, mixing until well combined.
- Step 2: In a separate bowl, whisk together the gluten-free flour, ground ginger, cinnamon, and baking soda.
- Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Step 4: Preheat your oven to 350°F (175°C). Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 5: Bake for 10 to 12 minutes, or until the cookies are soft and set but not firm to the touch.
- Step 6: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra chewiness, slightly underbake the cookies and let them finish setting as they cool.
- Swap regular flour for any gluten-free all-purpose blend if preferred, ensuring it contains xanthan gum for best texture.
- Add a pinch of cloves or nutmeg for a spicier flavor profile.
- Roll the cookie dough balls in sugar before baking for a sweet, crunchy exterior.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of apple or a piece of bread in the container. Reheat briefly in a microwave or oven to refresh the soft texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies vegan?
You can substitute the butter with a plant-based margarine and use a flax or chia egg in place of the egg to make this recipe vegan. The texture may vary slightly.
Is apple cider necessary for the flavor?
Apple cider adds a unique depth and subtle sweetness to the cookies, but if you don’t have any, apple juice or an equal amount of water can be used as a substitute, though the flavor will be milder.
PrintSoft-Batch Apple Cider Gingersnap Cookies Recipe
These Soft-Batch Apple Cider Gingersnap Cookies combine the warm, spicy flavors of ginger and cinnamon with the sweet tang of apple cider and molasses, creating tender, chewy cookies with a perfect soft texture. Gluten-free and rich in autumnal spices, these treats are perfect for cozy gatherings or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (120ml) apple cider
- 2 tablespoons molasses
- 1 large egg
Dry Ingredients
- 2 cups (240g) gluten-free flour blend
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- Mix wet ingredients. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Then, add the apple cider, molasses, and egg. Mix thoroughly to combine all wet ingredients into a smooth batter.
- Add dry ingredients. In a separate bowl, whisk together the gluten-free flour, ground ginger, cinnamon, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring continuously until a consistent cookie dough forms.
- Scoop dough onto baking sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart to allow for spreading.
- Bake until soft and set. Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are just set and the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened, not melted, for proper texture.
- Using fresh apple cider enhances flavor; avoid concentrates where possible.
- For extra spice, consider adding a pinch of ground cloves or nutmeg.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
Keywords: apple cider, gingersnap cookies, soft batch, gluten-free cookies, molasses, fall cookies, spiced cookies, cinnamon, ginger, baking
