Soft Batch Apple Cider Gingersnap Cookies Recipe
Introduction
Soft Batch Apple Cider Gingersnap Cookies are a delightful twist on the classic gingersnap, featuring warm spices and a tender, chewy texture. Infused with apple cider and molasses, these cookies bring cozy fall flavors to your kitchen any time of year.
Ingredients
- 1/2 cup butter (softened to room temperature)
- 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
Instructions
- Step 1: Cream together the butter and 1 cup of sugar in a mixing bowl on high speed until light and fluffy.
- Step 2: Add the applesauce, apple cider, molasses, egg, and vanilla to the butter mixture, then mix until combined; the mixture may look curdled.
- Step 3: In a separate bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, salt, and remaining 1/2 cup sugar.
- Step 4: Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition.
- Step 5: Cover the dough and refrigerate it for at least two hours or up to overnight; note the dough will remain soft.
- Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 7: Scoop the dough by the tablespoon into a bowl with 1/2 cup sugar, then roll each scoop to coat evenly in the sugar.
- Step 8: Place the coated dough balls onto the prepared baking sheets and bake for 10-12 minutes.
- Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Avoid overbaking to keep them soft.
Tips & Variations
- For a spicier kick, add a pinch of black pepper or extra ground ginger to the dough.
- If you don’t have gluten free flour with binder, you can add 1 teaspoon xanthan gum to a regular gluten free flour blend.
- Use fresh apple cider for a brighter flavor, or substitute with unsweetened apple juice in a pinch.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days to maintain softness. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat frozen cookies briefly in the microwave or oven to regain their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without gluten free ingredients?
Yes, you can substitute the gluten free baking flour with regular all-purpose flour if gluten is not a concern. The texture might be slightly different but still delicious.
Why does the dough look curdled after mixing wet ingredients?
It’s normal for the mixture to look curdled when adding wet ingredients like apple cider and applesauce to creamed butter and sugar. This does not affect the final texture of the cookies.
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Soft Batch Apple Cider Gingersnap Cookies Recipe
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Soft Batch Apple Cider Gingersnap Cookies are a delightful twist on classic gingersnaps, featuring a soft, chewy texture infused with warm spices and a subtle apple cider flavor. Perfectly coated in sugar for a sweet crunch, they make an irresistible treat for the fall season or any time you crave a cozy spice cookie.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened to room temperature
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sugar (for creaming and rolling)
Dry Ingredients
- 1–1/2 cups sugar (total; 1 cup used in creaming and rolling, 1/2 cup reserved for rolling)
- 2–1/3 cups gluten free baking flour blend with binder (see notes)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Make Dough: In a mixing bowl, cream together the softened butter and 1 cup of sugar on high speed until the mixture is light and fluffy. Add the applesauce, apple cider, molasses, egg, and vanilla extract; mix until combined, noting that the mixture may appear curdled. In a separate bowl, whisk together the gluten free baking flour blend, baking soda, cinnamon, ground ginger, cloves, and salt.
- Combine Ingredients: Add the dry ingredients to the wet ingredients in three batches, mixing each batch until just combined before adding the next. Cover the dough and refrigerate for at least two hours or up to overnight. The dough will retain a soft consistency.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Using a tablespoon, scoop the chilled cookie dough and roll each piece into a ball. Roll the dough balls in 1/2 cup of sugar to coat them thoroughly. Place them spaced apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. Bake just until the cookies are set; avoid overbaking to maintain a soft texture.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to wire cooling racks to cool completely before serving.
Notes
- Use a gluten free baking flour blend that includes a binder like xanthan gum or guar gum to help with the texture and structure of the cookies.
- Do not overbake the cookies; they should remain soft and chewy even after cooling.
- Chilling the dough is essential for texture and flavor development.
- Store cookies in an airtight container to preserve softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider cookies, gingersnap cookies, gluten free cookies, soft cookies, fall cookies, spiced cookies, molasses cookies
