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
Scale
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
