Soft Batch Apple Cider Gingersnap Cookies
Soft Batch Apple Cider Gingersnap Cookies are the quintessential fall treat, perfectly blending the comforting flavors of apple cider and warming spices. These gluten-free cookies are soft, chewy, and packed with a delightful mix of ginger, cinnamon, and molasses. Ideal for cozy family gatherings or festive holiday parties, they offer a taste of autumn that will have everyone reaching for seconds. The recipe is simple enough for novice bakers, ensuring that you can whip up a batch with confidence. With their irresistible texture and flavor, these cookies are sure to be a staple in your dessert rotation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup softened butter
- 1–1/2 cups sugar (divided)
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 egg
- 2–1/3 cups gluten-free baking flour blend
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Cream together softened butter and 1 cup of sugar until fluffy. Mix in applesauce, apple cider, molasses, egg, and vanilla until combined.
- In another bowl, whisk together dry ingredients: gluten-free flour blend, baking soda, cinnamon, ginger, cloves, and salt. Gradually add to the wet mixture in three batches.
- Chill the dough for at least two hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into tablespoon-sized balls and roll in remaining sugar before placing on sheets.
- Bake for 10-12 minutes until edges are set; centers should remain soft.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg