Soft-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
Scale
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
