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Soft Batch Apple Cider Gingersnap Cookies Recipe

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

5 from 19 reviews

These Soft Batch Apple Cider Gingersnap Cookies offer a chewy, spiced treat perfect for cozy autumn days. Infused with apple cider and molasses, this gluten-free recipe balances warm cinnamon, ginger, and cloves to create irresistibly flavorful cookies with a tender texture.

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 coating)

Dry Ingredients

  • 1/2 cup sugar (divided from total 1–1/2 cups)
  • 2–1/3 cups gluten-free baking flour blend with binder (see notes)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1–1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Make the 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. This process incorporates air into the butter, creating a soft texture for the cookies. Then, add the applesauce, apple cider, molasses, egg, and vanilla extract to the bowl. Mix until combined—even if the mixture looks a little curdled, that’s normal due to the wet ingredients.
  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 the remaining 1/2 cup of sugar. This ensures even distribution of the leavening agents and spices.
  3. Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients in three batches, mixing gently after each addition until just combined. Avoid overmixing to maintain a soft dough. Cover the dough and refrigerate for at least two hours or up to overnight. The dough will be soft, which is key for achieving the chewy texture.
  4. Prepare to bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  5. Shape and coat cookies: Scoop cookie dough by the tablespoon and place it into a small bowl filled with 1/2 cup sugar. Roll each portion in the sugar to coat evenly, which adds a sweet, crackly exterior once baked.
  6. Bake: Place the coated dough balls on the prepared baking sheets, spacing them adequately to allow for spreading. Bake for 10 to 12 minutes. The cookies should be soft and just set—do not overbake to maintain their chewy softness.
  7. Cool: After baking, let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents breaking while they are still soft and lets them firm up to the perfect texture.

Notes

  • Use a gluten-free baking flour blend that contains a binder like xanthan gum for best results.
  • Dough must be refrigerated for at least 2 hours to help flavors develop and control spreading during baking.
  • Don’t overbake; cookies will firm up as they cool and should remain soft in the center.
  • For extra flavor, you can substitute apple cider with fresh apple juice or reduce molasses slightly for less sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

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

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