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Apple Cider Gingersnap Cookies Recipe

Apple Cider Gingersnap Cookies Recipe
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★★★★★

4.8 from 19 reviews

These Apple Cider Gingersnap Cookies blend the warm, spicy flavors of ginger, cinnamon, and cloves with a moist texture thanks to apple cider and applesauce. Rolled in sugar and baked to perfection, they offer a chewy center with a delightful crisp exterior, perfect for fall or holiday treats.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup unsweetened applesauce
  • 1/4 cup apple cider
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups sugar, divided (1 cup + 1/2 cup)
  • 2 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt

Instructions

  1. Prepare the wet mixture: In a mixing bowl, cream together the softened butter and 1 cup of sugar on high speed until the mixture is light and fluffy. Add the unsweetened applesauce, apple cider, molasses, egg, and vanilla extract. Mix well until all the wet ingredients are fully incorporated and smooth.
  2. Combine dry ingredients and chill dough: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add these dry ingredients to the wet mixture in small batches, mixing until just combined. Cover the dough and refrigerate for 2 hours to firm up and develop the flavors.
  3. Preheat oven and prepare cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the remaining 1/2 cup sugar in a shallow dish. Using a cookie scoop or tablespoon, portion the dough into balls and roll each ball evenly in the sugar to coat the exterior. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes until the cookies are set and slightly crisp on the edges, but still chewy in the center. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a stronger ginger flavor, increase ground ginger by 1/2 teaspoon.
  • The dough needs to chill for at least 2 hours for easy handling and better texture.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • These cookies freeze well; store in an airtight container and thaw at room temperature before serving.

Nutrition

Keywords: apple cider cookies, gingersnap cookies, spiced cookies, fall cookies, holiday cookies

Find it online: https://hannahdelgado.com/apple-cider-gingersnap-cookies-recipe/