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Soft Batch Apple Cider Gingersnap Cookies Recipe

Soft Batch Apple Cider Gingersnap Cookies Recipe
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★★★★★

5.1 from 19 reviews

These Soft Batch Apple Cider Gingersnap Cookies offer a chewy, spiced treat perfect for autumn. Made with warm spices like cinnamon, ginger, and cloves, combined with apple cider and molasses, they deliver classic gingersnap flavor with a soft, tender texture. These gluten-free cookies are sweetened with a mix of sugar and applesauce for a balanced sweetness and moist crumb.

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

Dry Ingredients

  • 1–1/2 cups sugar (divided)
  • 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

  1. Make Dough: Cream together the butter and 1 cup of the sugar in a mixing bowl on high speed until the mixture is light and fluffy. Add the applesauce, apple cider, molasses, egg, and vanilla extract, mixing until all ingredients are combined, though the mixture may appear curdled.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the gluten free baking flour blend, baking soda, cinnamon, ground ginger, ground cloves, salt, and remaining 1/2 cup sugar.
  3. Mix Wet and Dry: Add the dry ingredient mixture to the wet ingredients in three batches, mixing just until combined after each addition. Avoid overmixing to keep the dough tender. Cover the bowl and refrigerate the dough for at least two hours or up to overnight; the dough will remain soft.
  4. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and cleanup.
  5. Shape Cookies: Using a tablespoon, scoop dough and roll each portion in the remaining 1/2 cup sugar to coat. Place the coated dough balls onto the prepared baking sheets, spacing them appropriately.
  6. Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft. Take care not to overbake to preserve their chewy texture.
  7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a gluten free baking flour blend that includes a binder such as xanthan gum or guar gum to achieve proper texture.
  • The dough will be soft even after chilling; handle gently when scooping and rolling.
  • Do not overbake cookies to maintain a soft, chewy texture.
  • For a stronger apple flavor, substitute part of the apple cider with apple juice concentrate, adjusting liquid amounts accordingly.

Nutrition

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

Find it online: https://tastygenius.com/soft-batch-apple-cider-gingersnap-cookies-recipe/