Description
Soft, chewy, and full of warm autumn flavors, these Soft Batch Apple Cider Gingersnap Cookies are the ultimate seasonal treat. Infused with apple cider, molasses, and a blend of cozy spices, they’re ready in just 5 minutes for the perfect anytime indulgence.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened
– 3/4 cup packed light brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1/4 cup apple cider
– 2 tablespoons molasses
Instructions
1. – Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. – In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. – In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes. Beat in the egg, then stir in the apple cider and molasses until combined.
4. – Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick.
5. – Scoop rounds of dough, about 1.5 tablespoons each, onto the prepared baking sheets, spacing them about 2 inches apart.
6. – Bake for 8-10 minutes, until the edges are set. The centers will still look soft.
7. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a chunkier texture, add 1/2 cup chopped walnuts or pecans to the dough.
– Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American