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

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 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