Soft Batch Apple Cider Gingersnap Cookies Recipe
If you are on the lookout for a cozy, flavorful treat that perfectly captures the essence of autumn, you must try these Soft Batch Apple Cider Gingersnap Cookies. They balance the warm, spicy notes of ginger and cinnamon with the gentle sweetness of apple cider and molasses, all wrapped up in a wonderfully soft, chewy texture. These cookies are not just your typical gingersnaps; they bring a fresh twist that’s both nostalgic and exciting, making them an absolute favorite whether you’re sharing at a holiday gathering or simply enjoying a quiet moment with a cup of tea.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to nailing the perfect Soft Batch Apple Cider Gingersnap Cookies. Each item plays a crucial role in building layers of flavor, creating the moist texture, and delivering the warm color these cookies are famous for.
- 1/2 cup butter (softened): Adds richness and tender crumb to the cookies.
- 1-1/2 cups sugar (divided): Provides sweetness and helps develop a slight crispness on the outside.
- 1/4 cup unsweetened applesauce: Keeps the cookies moist while contributing natural apple flavor.
- 1/4 cup apple cider: Infuses the dough with a subtle, fruity tang that brightens the spices.
- 1/4 cup molasses: Delivers deep, complex sweetness and contributes to the classic gingersnap flavor.
- 1 egg: Binds ingredients and adds softness to the texture.
- 1 teaspoon vanilla: Enhances overall flavor and adds a warm, inviting aroma.
- 2-1/3 cups gluten free baking flour blend WITH binder: Ensures the perfect cookie structure and softness without gluten.
- 2 teaspoons baking soda: Helps the cookies rise and spread just right.
- 2 teaspoons cinnamon: Brings sweetness and warmth.
- 1-1/2 teaspoons ground ginger: Offers the signature spicy kick of gingersnaps.
- 1 teaspoon ground cloves: Adds a subtle pungent depth that rounds out the spice blend.
- 1/2 teaspoon salt: Balances the sweetness and intensifies flavors.
How to Make Soft Batch Apple Cider Gingersnap Cookies
Step 1: Cream Butter and Sugar
Begin by creaming together the softened butter and 1 cup of sugar on high speed until the mixture becomes light and fluffy. This step is the foundation of your cookie’s tender crumb, so don’t rush it. The sugar crystals help create air pockets, giving the cookies their soft texture with a slight bite on the edges.
Step 2: Add Wet Ingredients
To the creamed butter and sugar, add the applesauce, apple cider, molasses, egg, and vanilla. Mix until just combined — the mixture might look a bit curdled at this point, but don’t worry, that’s perfectly normal. These ingredients bring moisture and flavor that define the Soft Batch Apple Cider Gingersnap Cookies’ unique character.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your gluten free baking flour blend, baking soda, cinnamon, ginger, cloves, and salt. This spice-packed mixture is going to infuse your cookies with all those irresistible fall flavors. Adding the dry ingredients gradually to the wet ensures the dough stays tender and soft without overmixing.
Step 4: Mix and Chill the Dough
Add the dry ingredients to the wet mixture in three batches, mixing gently until just combined each time. Once your dough is ready, cover it and refrigerate for at least two hours or up to overnight. This chilling step is crucial for soft batch cookies because it firms up the dough and intensifies the flavors, helping you bake cookies that hold together beautifully while staying soft all the way through.
Step 5: Bake Your Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop the dough by tablespoonfuls into a bowl of the remaining 1/2 cup sugar, rolling each ball to coat generously. Place the sugared dough balls on the baking sheet, giving them enough space to spread gently. Bake for 10 to 12 minutes, keeping a close eye to avoid overbaking—these cookies should be soft and slightly chewy in the center with a delicate outer crust.
How to Serve Soft Batch Apple Cider Gingersnap Cookies
Garnishes
These cookies are fantastic on their own, but a sprinkle of powdered sugar or a light drizzle of honey on top really takes them up a notch. You can also roll the dough balls in a cinnamon-sugar mixture before baking for an extra sparkle of warmth and sweetness.
Side Dishes
Serve these cookies alongside a hot cup of spiced chai tea, apple cider, or even a rich cup of coffee to complement their warm spice notes. For a dessert plate, add a scoop of vanilla bean ice cream or a dollop of whipped cream to create an irresistible pairing.
Creative Ways to Present
For a festive touch, stack these Soft Batch Apple Cider Gingersnap Cookies and tie them with a rustic ribbon to gift to friends. You could also sandwich a thin layer of cream cheese frosting or salted caramel between two cookies for an indulgent treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leave your leftover cookies in an airtight container at room temperature for up to five days. The airtight seal helps maintain their softness and flavor, so you’ll enjoy every bite as if fresh from the oven.
Freezing
You can freeze the cookie dough or the baked cookies themselves. Wrap dough balls tightly in plastic wrap and freeze for up to three months—bake directly from frozen by adding a minute or two to the baking time. Baked cookies freeze well when packed in airtight containers with parchment layers to prevent sticking, lasting up to two months.
Reheating
To refresh your cookies after storage or freezing, warm them in a low oven (about 300°F or 150°C) for 5 minutes or microwave briefly for 10-15 seconds. This wakes up the spices and revives that soft, chewy texture everyone loves in Soft Batch Apple Cider Gingersnap Cookies.
FAQs
Can I make these cookies without gluten?
Absolutely! This recipe is designed using a gluten free baking flour blend with binder, so these Soft Batch Apple Cider Gingersnap Cookies are naturally gluten free, making them perfect for those with sensitivities or dietary preferences.
Why does the dough look curdled after mixing wet ingredients?
The curdled appearance is due to the combination of wet ingredients like applesauce, cider, and molasses with butter and egg. This is normal and does not affect the final texture as the dry ingredients will bring everything together smoothly.
How soft should these gingersnap cookies be? Can I make them crunchier?
These cookies are meant to be soft batch style, so the centers stay chewy with a delicate crisp on the edges. If you prefer crunchier gingersnaps, try baking a minute or two longer, but be careful not to overbake as this may dry them out.
Can I substitute the apple cider for something else?
Apple cider adds a subtle fruity note, but you can substitute with apple juice or even a mixture of water and a touch of lemon juice if necessary. Keep in mind the flavor will be slightly less intense without cider’s unique depth.
How do I ensure these cookies don’t spread too much during baking?
Chilling the dough before baking is your best friend in this recipe. It firms up the fats and sugars, preventing excessive spreading, and allowing the cookies to bake into their perfect soft batch shape.
Final Thoughts
Once you bake a batch of these Soft Batch Apple Cider Gingersnap Cookies, they’ll quickly become a go-to for your cozy-season baking. Their unique blend of warm spices, apple cider infusion, and soft, chewy texture make them a beloved treat you’ll want to share again and again. Trust me, once you try this recipe, it will feel like wrapping yourself in a delicious autumn hug.
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Soft Batch Apple Cider Gingersnap Cookies Recipe
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Soft Batch Apple Cider Gingersnap Cookies offer a perfect balance of warm spices and a subtle apple flavor, delivering a chewy and tender texture with every bite. Ideal for autumn gatherings or holiday treats, these gluten-free cookies combine classic spices like cinnamon, ginger, and cloves with apple cider and molasses for a rich, comforting taste.
Ingredients
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 cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Make dough: Cream together butter and 1 cup of sugar in a mixing bowl on high speed until the mixture is light and fluffy, which usually takes about 3-4 minutes. Then add the unsweetened applesauce, apple cider, molasses, egg, and vanilla extract, mixing until just combined; the mixture may appear curdled at this stage.
- 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 sugar. Gradually add the dry ingredients to the wet ingredients in three separate batches, mixing gently until just combined after each addition to avoid overmixing.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least two hours or up to overnight. This process firms up the dough and helps develop the cookie’s flavor and texture.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Scoop and coat cookies: Using a tablespoon, scoop cookie dough and roll each portion into a bowl of the remaining 1/2 cup sugar to coat evenly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Look for a soft center with slightly crisp edges. Avoid overbaking to maintain a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire cooling racks to cool completely. This prevents them from breaking apart and ensures even cooling.
Notes
- Use a gluten free baking flour blend that includes a binder like xanthan gum or guar gum to ensure proper texture and structure.
- Do not overbake the cookies; they should remain soft and chewy in the center.
- Chilling the dough is essential for the best flavor and prevents spreading too much while baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: apple cider cookies, gingersnap cookies, gluten free cookies, soft batch cookies, fall desserts, molasses cookies, spiced cookies
