Soft Batch Apple Cider Gingersnap Cookies
Experience the essence of autumn with these soft, chewy cookies infused with apple cider, molasses, and spices. Perfect for cozy gatherings and holiday celebrations.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened to room temperature) Use room temperature for best results.
- 1-1/2 cups sugar (divided) 1 cup for creaming, 1/2 cup for rolling.
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 large egg Use room temperature.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2-1/3 cups gluten-free baking flour blend WITH binder See notes regarding regular flour substitute.
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in the applesauce, apple cider, molasses, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, ginger, cloves, and salt.
- Slowly add the dry mixture to the wet mixture, stirring until just combined. Don’t overmix!
- Scoop tablespoon-sized amounts of dough, roll them into balls, and then roll each ball in the remaining 1/2 cup of sugar for a sweet finish.
- Place the cookies on the prepared baking sheets, spaced about two inches apart.
- Bake for 10-12 minutes or until the edges start to brown slightly but the centers remain soft.
- Remove from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Using room temperature ingredients will help create a smoother batter. Don’t skip the sugar coating for a crunchy finish. For even softer cookies, consider slightly underbaking them.