Soft Batch Apple Cider Gingersnap Cookies Recipe

Introduction

These Soft Batch Apple Cider Gingersnap Cookies are a perfect blend of warm spices and sweet apple flavors. They stay tender and chewy, making them an irresistible treat for the fall season or any time you crave a cozy cookie.

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

1. Step 1: In a mixing bowl, cream together the butter and 1 cup of sugar on high speed until the mixture is light and fluffy.
2. Step 2: Add the applesauce, apple cider, molasses, egg, and vanilla to the bowl, then mix until combined. The mixture might look slightly curdled, which is normal.
3. Step 3: In a separate bowl, whisk together the gluten free flour blend, baking soda, cinnamon, ginger, cloves, remaining 1/2 cup sugar, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture in three batches, mixing gently until just combined after each addition.
5. Step 5: Cover the dough and refrigerate for at least two hours or up to overnight. The dough will remain soft.
6. Step 6: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
7. Step 7: Scoop the dough by the tablespoon into a bowl containing 1/2 cup sugar, then roll each scoop to coat evenly in the sugar.
8. Step 8: Place the coated dough balls on the prepared baking sheets and bake for 10-12 minutes. Let the cookies cool on the sheets for a few minutes before transferring them to cooling racks.
9. Step 9: Avoid overbaking to keep the cookies soft and chewy.

Tips & Variations

• For even softer cookies, try adding an extra tablespoon of applesauce or apple cider to the dough.
• Use a gluten free baking flour blend that includes a binder like xanthan gum to ensure proper texture.
• Replace molasses with dark corn syrup if you prefer a milder flavor.
• Add a pinch of nutmeg or allspice to enhance the warm spice profile.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh the softness, warm cookies briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour for the gluten free blend. Adjust the quantity if needed and consider omitting any additional binder.

Why does the dough look curdled after mixing wet ingredients?

The curdled appearance is normal due to the combination of molasses, apple cider, and butter. It does not affect the final texture of the cookies once baked.

Soft Batch Apple Cider Gingersnap Cookies Recipe

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★★★★★

4.4 from 329 reviews

These Soft Batch Apple Cider Gingersnap Cookies are a delightful gluten-free treat bursting with warm spices and the cozy flavors of apple cider and molasses. Perfectly soft on the inside with a subtle sugar-crisp exterior, these cookies offer a comforting balance of sweet and spicy, ideal for fall or holiday baking.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 2 hours 30 minutes (including chilling)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

Dry Ingredients

• 1–1/2 cups sugar, divided
• 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

1. Cream Butter and Sugar: In a mixing bowl, beat together butter and 1 cup of sugar on high speed until the mixture is light and fluffy, which usually takes around 2 to 3 minutes.
2. Add Wet Ingredients: Mix in the applesauce, apple cider, molasses, egg, and vanilla until fully combined. The mixture may appear curdled but this is normal.
3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, ginger, cloves, salt, and the remaining 1/2 cup sugar.
4. Mix Dry Into Wet: Add the dry ingredient mixture to the wet ingredients in three batches, mixing just until combined after each addition to avoid overmixing.
5. Chill the Dough: Cover the dough and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld and the dough to firm up.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Shape Cookies: Scoop dough by the tablespoon, roll each ball in the remaining 1/2 cup sugar to coat, and place spaced apart on the baking sheets.
8. Bake Cookies: Bake for 10 to 12 minutes, avoiding overbaking to keep them soft. Let them cool on the baking sheet for a few minutes.
9. Cool Completely: Transfer the cookies to cooling racks to cool fully before serving.

Notes

• Use a gluten-free baking flour blend that includes a binder to ensure proper texture.
• Do not overbake the cookies as this will cause them to become hard instead of soft.
• Refrigerating the dough is essential for flavor development and dough firmness.
• You can substitute apple cider with apple juice if cider is not available.
• Store cookies in an airtight container to maintain softness.

Keywords: soft gingersnap cookies, apple cider cookies, gluten free cookies, spiced cookies, fall baking, holiday cookies