Description
Delight in these soft and spicy Apple Cider Gingersnap Cookies, perfect for autumn gatherings. Made with warm spices like ginger and cinnamon, a splash of apple cider, and a hint of molasses, these cookies offer a chewy texture with a crisp sugared exterior. Ideal for cozy afternoons or holiday treats.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 cup apple cider
- 1 tbsp molasses
Additional
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined. This will ensure the spices and leavening agent are evenly distributed.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg to the butter-sugar mixture until fully incorporated. Then pour in the apple cider and molasses, mixing until everything is combined thoroughly, adding moisture and a rich flavor to the cookie dough.
- Combine Dry and Wet Mixes: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Form and Sugar the Dough Balls: Scoop dough onto your prepared baking sheets using a spoon or cookie scoop. Roll each dough ball in granulated sugar until coated, then place them spaced evenly apart on the sheets to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers still look soft, indicating perfect chewiness.
- Cool the Cookies: Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely. This step ensures they set properly and prevents breaking.
Notes
- For best results, use room temperature egg and butter to achieve the ideal cookie texture.
- Adjust baking time slightly if using a convection oven, checking cookies a minute or two earlier.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; wrap them tightly and freeze for up to 3 months.
