Honey, I baked! Chewy, gooey, apple cider and molasses-spiked, sugar-rolled, all-fall Soft Batch Apple Cider Gingersnap Cookies! Because:
These Soft Batch Apple Cider Gingersnap Cookies are absolutely wonderful. Think of the softest gingersnap you’ve ever eaten then add a hint of autumnal flavor from adding both apple cider and unsweetened applesauce to the cookie dough. These babies warm the soul.
Bonus: the dough needs to chill in the fridge for 2 hours or up to overnight (or heck, even a day or two,) so you can make it ahead of time then bake when you’re craving a warm, chewy batch of cookies. Let’s bake!
How to Make This Recipe
Start by creaming together 1/2 cup softened butter and 1 cup sugar until light and fluffy in the bowl of an electric mixer, or in a large bowl if using a hand held mixer.
Next add 1/4 cup unsweetened applesauce, 1/4 cup apple cider, and 1/4 cup molasses – plus an egg and 1 teaspoon vanilla. Mix until combined. FYI: the mixture may look curdled but it’s fine!
Finally, whisk together ginger, cinnamon, and cloves with 2-1/3 cups gluten free baking flour blend WITH a binder. I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. Cover the cookie dough then refrigerate for at least two hours, or up to one or two days.
Baking time! Scoop the cookie dough directly into a bowl of granulated sugar then roll to coat and place onto a parchment paper-lined baking sheet. Bake for 10-12 minutes at 350 degrees then cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely. Be careful to not over bake these cookies so they land firmly in “soft batch” territory!
Sugar, spice and everything nice: that’s what Soft Batch Apple Cider Gingersnap Cookies are made of. I hope you love these soft and sweet gluten free cookies as much as we do – enjoy!
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