Soft Batch Apple Cider Gingersnap Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 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.
- 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.
- 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
