Soft Batch Apple Cider Gingersnap Cookies are soft, chewy and apple-cider spiked. Easily made gluten-free!
Honey, I baked!
Gosh I haven’t been able to say that too often over this past year, what with being diagnosed with Celiac Disease and thus avoiding most baked goods like the plague, and also slashing my sugar intake after going through the Go Sugar Free Course, but oowee, lookee here – Soft Batch Apple Cider Gingersnap Cookies!
a.) Baking season! Although the days haven’t become quite as nippy as I’d like, I’m still in that shuffling around the house in my slippers mode and the only thing I like making in my slippers better than chili, is cookies.
b.) I needed another recipe to use up the apple cider I bought for Monday’s Smoked Sausage, Kale and Cider Quinoa Skillet (have you tried it yet??) Ahh I just remembered my favorite fall drink of all time, Ginger & Apple & Bourbon! Totally making a round or four of those with the remaining cider this weekend.
c.) As I mentioned, between the CD diagnosis and giving up sugar for the most part, it’s been 6+ months since I’ve baked anything. Since we’re entering the aforementioned baking season though, I’ve been getting a lot of questions about gluten-free baking that I simply haven’t been able to answer. I figured I’d give it a whirl and see what, if anything, was different. Well, guess what happened when I used gluten-free all-purpose flour instead of regular AP flour in these cookies? NOTHING! It was a simple swap and after Ben tasted one he panicked thinking I’d used regular flour instead of gluten-free flour and thus would have to talk me down off the three day stabby knife stomach ledge. That is to say, we couldn’t tell a single difference. (And where’s the faith?!)
What a horrible introduction to how delicious these chewy, gooey, soft-baked, apple cider and molasses-spiked, sugar-rolled, all-fall cookies are but, well, here we are!
These 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 the dough ahead of time then bake right before you need a warm, chewy-gooey batch.
I’m so tickled with how cookies came out. Although I can’t say pies, for instance, will come out the same if you swap regular all-purpose flour with gluten-free flour, in these cookies the swap was indistinguishable. Read on for more info on the flour swap, and if you are looking for the ultimate gluten-free baking guide, check out this post >!
Soft Batch Apple Cider Gingersnap Cookies begin like 99% of all other cookie recipes, by creaming 1/2 cup softened butter with 1 cup sugar until light and fluffy.
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 a few gingersnappy spices including ginger, cinnamon, and cloves with 2-1/3 cups flour. You can use either regular all-purpose flour OR the gluten-free all-purpose flour of your choice – I used Domata Gluten-Free Flour. I’ve heard people have also had tremendous success with the Cup4Cup gluten-free flour blend.
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 sugar then roll to coat and place on a parchment paper-lined baking sheet. Bake for 10-12 minutes (mine took 10-1/2 minutes,) at 350 degrees then cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
Soft Batch Apple Cider Gingersnap Cookies
Makes 4 dozen cookies
Adapted from Two Peas and Their Pod
1/2 cup butter, softened to room temperature
1 cup sugar, plus more for rolling cookies
1/4 cup unsweetened applesauce
1/4 cup apple cider
1/4 cup molasses
1 teaspoon vanilla
2-1/3 cups gluten-free or regular all-purpose flour (I used Domata)
2 teaspoons baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
- Cream together butter and sugar in a mixing bowl on high speed until light and fluffy. Add applesauce, apple cider, molasses, egg, and vanilla then mix until combined – mixture may look curdled. In a separate bowl whisk together the remaining ingredients then add to the wet ingredients in three batches, mixing until just combined before adding the next batch. Cover then refrigerate for at least two hours or up to overnight (dough will be soft.)
- Preheat oven to 350 degrees then line baking sheets with parchment paper. Scoop cookie dough by the Tablespoon into a bowl of sugar then roll to coat and place on prepared baking sheet. Bake for 10-12 minutes then let cool for a few minutes before transferring to cooling racks. Store in an airtight container for 3-4 days.
Sugar, spice and everything nice – that’s what Soft Batch Apple Cider Gingersnap Cookies are made of. Enjoy!