Honey, I baked!
Chewy, gooey, apple cider and molasses-spiked, sugar-rolled, all-fall Soft Batch Apple Cider Gingersnap Cookies! Because:
1. 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.
2. I needed another recipe to use up the apple cider I bought for Sparkling Maple Bourbon Ciders (CHEERS).
3. Since my Celiac Disease diagnosis I’ve barely baked a thing, and figured it was high time to change that. These cookies are the perfect reason to come out of my baking hibernation!
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.
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. This recipe will also work using AP flour if you don’t need to eat gluten free.
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 (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.
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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Soft Batch Apple Cider Gingersnap Cookies
Soft Batch Apple Cider Gingersnap Cookies are soft, chewy, and perfectly spiced. They're the most delicious, gluten free fall treat!
- 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 egg
- 1 teaspoon vanilla
- 2-1/3 cups gluten-free flour baking blend
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.