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
Scale
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
