Apple Cider Gingersnap Cookies Recipe
If you’re craving a cookie that perfectly captures cozy fall flavors, you absolutely must try Apple Cider Gingersnap Cookies. These treats pair the warm spice and snap of a classic gingersnap with a gentle apple twist, thanks to a splash of apple cider and applesauce. Each bite strikes a balance between chewy and crisp, making them delightfully addictive. Whether you’re baking them for an autumn get-together or just to fill your own kitchen with the smell of cinnamon and ginger, these cookies never disappoint!
Ingredients You’ll Need
All it takes are a handful of pantry staples and some autumn-inspired improv to create a cookie bursting with character. Each ingredient in this recipe plays a pivotal role, whether it’s adding softness, deep molasses flavor, spicy warmth, or that signature gingersnap crunch.
- Unsalted butter (½ cup, softened): Creamed with sugar, it creates a rich, tender base for the dough and helps develop that perfectly crisp edge.
- Sugar (1½ cups, divided): Adds sweetness and, when used for rolling, delivers a crackly exterior.
- Unsweetened applesauce (¼ cup): Lends natural moisture and subtle apple notes while helping to keep the cookies soft.
- Apple cider (¼ cup): The secret to these cookies’ unique fall twist, it infuses each bite with apple flavor.
- Molasses (¼ cup): Brings depth, color, and that unmistakable chewy gingersnap character.
- Large egg (1): Ensures everything binds together for the right texture and structure.
- Vanilla extract (1 teaspoon): A little goes a long way in rounding out the spicy flavors and enhancing aroma.
- All-purpose flour (2⅓ cups): The backbone of the dough, giving the cookies substance and shape.
- Baking soda (2 teaspoons): Reacts with the apple cider for just the right amount of lift.
- Ground cinnamon (2 teaspoons): Essential for warmth and a depth of spicy sweetness.
- Ground ginger (1½ teaspoons): The classic star of gingersnap cookies—zippy, fragrant, and bold.
- Ground cloves (1 teaspoon): Intensifies the spice blend with a deep, slightly peppery punch.
- Salt (½ teaspoon): Balances and lifts every other flavor in the mix.
How to Make Apple Cider Gingersnap Cookies
Step 1: Cream the Butter and Sugar
Start by beating your softened butter with 1 cup of sugar until it’s light and fluffy—this is the key to cookies that have both height and tenderness. Don’t rush this step! The more air you incorporate, the better your final cookies will bake up.
Step 2: Mix in Wet Ingredients
Add the applesauce, apple cider, molasses, egg, and vanilla to the creamed mixture. Give it a good mix until everything looks smooth and glossy. This blend of moisture is what sets Apple Cider Gingersnap Cookies apart, infusing them with both classic and unexpectedly fresh flavors.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Whisking not only distributes the spices evenly but also breaks up any little clumps—a crucial step so every cookie tastes just right.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough should start to look cohesive and rich, perfumed with that unbeatable hit of ginger and cinnamon.
Step 5: Chill the Dough
Cover the dough and refrigerate it for about 2 hours. Don’t skip this part! Chilling lets the flavors develop and ensures your Apple Cider Gingersnap Cookies keep their chewy centers and crisp edges.
Step 6: Shape and Roll in Sugar
Once chilled, roll the dough into 1-inch balls. Roll each ball in the remaining ½ cup of sugar, so they’ll bake with a beautiful crackly exterior. Place them a couple inches apart on your prepared baking sheets.
Step 7: Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are ready when the edges are set and the centers are just barely soft—they’ll continue to firm as they cool. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Apple Cider Gingersnap Cookies
Garnishes
Give your cookies a delightful finishing touch by drizzling them with a simple glaze of powdered sugar and apple cider, or sprinkle the tops with a pinch of sparkling coarse sugar before baking for extra crunch.
Side Dishes
Pair your Apple Cider Gingersnap Cookies with mugs of hot apple cider, spiced chai, or creamy vanilla ice cream. They also make a standout companion to sharp cheddar or a wedge of tangy green apple for a sweet-and-savory snack board.
Creative Ways to Present
For a fun twist, sandwich a scoop of cinnamon ice cream between two cookies or crumble them over baked apples. Stack them in a glass jar with a ribbon for a heartfelt gift—these cookies look as inviting as they taste!
Make Ahead and Storage
Storing Leftovers
Apple Cider Gingersnap Cookies stay fresh and chewy for up to four days when stored in an airtight container at room temperature. Pop a slice of apple or a piece of bread in the container to maintain their sublime softness.
Freezing
These cookies freeze brilliantly. Freeze the baked cookies in a single layer, then transfer to a freezer bag or airtight container. You can also freeze unbaked dough balls; simply roll in sugar and bake from frozen, adding an extra minute or two to the baking time.
Reheating
To give cookies that fresh-baked warmth, place them on a baking sheet in a 300°F (150°C) oven for about 3 minutes. This revives their crisped edges while keeping the centers irresistibly chewy.
FAQs
Can I make Apple Cider Gingersnap Cookies gluten-free?
Absolutely! Just substitute a 1:1 gluten-free flour blend for the all-purpose flour. The results are still deliciously chewy and full of all those spicy apple notes.
What type Dessert
Use regular, unsweetened apple cider for the best flavor. Stay away from apple cider vinegar or hard cider, as these have very different taste profiles that won’t work in these cookies.
Can I skip the chilling step?
Chilling is essential for these cookies—it helps the dough develop intense flavors and prevents the cookies from spreading too much while baking. If you’re in a rush, chill for at least 30 minutes, but two hours is ideal.
How do I know when the cookies are done?
Look for set edges and soft, puffy centers. If you gently press the center and it springs back slightly without sticking, they’re ready to come out of the oven.
Can I double the recipe?
Yes! This recipe scales beautifully. Make a big batch and freeze half, or share a tin of Apple Cider Gingersnap Cookies with friends and neighbors—good cookies are always better when shared.
Final Thoughts
I hope you give these Apple Cider Gingersnap Cookies a try the next time you’re in the mood for something warmly spiced and uniquely autumnal. They offer everything you love about a classic cookie, with that unmistakable apple twist that keeps you reaching for just one more!
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Apple Cider Gingersnap Cookies Recipe
- Total Time: 2 hours 12 minutes
- Yield: About 48 cookies 1x
- Diet: Vegetarian
Description
These Apple Cider Gingersnap Cookies are the perfect blend of warm spices, tangy apple cider, and molasses sweetness. With a soft center and crisp edges, these cookies are a delightful fall treat.
Ingredients
Dry Ingredients:
- 2⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1½ cups sugar, divided
- ¼ cup unsweetened applesauce
- ¼ cup apple cider
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and 1 cup of sugar until light and fluffy.
- Combine Wet Ingredients: Add applesauce, apple cider, molasses, egg, and vanilla, mixing until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Chill Dough: Cover dough and refrigerate for 2 hours.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form and Bake: Roll dough into 1-inch balls, coat in remaining sugar, place on baking sheets, and bake for 10–12 minutes.
- Cool and Serve: Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough enhances flavor and prevents spreading.
- For gluten-free cookies, use a 1:1 gluten-free flour blend.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 2 hours (including chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 61
- Sugar: 6g
- Sodium: 87mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
