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.
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. 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
Description
Soft Batch Apple Cider Gingersnap Cookies are soft, chewy, and perfectly spiced. They're the most delicious, gluten free fall treat!
Ingredients
- 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
Directions
- 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.
I would love to try this recipe, but I was born with a phosphorus intolerance, so unfortunately molasses is not on my list of allowed ingredients….is there something I might be able to substitute it with, or if I leave it out would it still be OK??
Hi Anna, I’m so sorry to hear that! Unfortunately this recipe relies on molasses both for flavor and texture to keep the cookies moist and chewy, so I wouldn’t replace it with anything, or couldn’t recommend what you might be able to replace it with without extensive testing!
Love all of your recipes…can I use regular flour and get good results? I need to make something for a bake sale at my church and this looks like a winner.
That should work, Joan!
Is the egg supposed to be room temp?
It can be cold. :)
How big do you make these? I used my pampered chef baller thing that is about a tablespoon.
Yep, the Tablespoon cookie scoop is what I use too!
[…] From: Iowa Girl Eats […]
I was SO excited to try these- yours look incredible! I’m not sure what happened because I followed the recipe exactly, including chilling for several hours. Mine spread and flattened completely. I chilled the rest of the dough longer but the same thing happened. I used fresh baking soda, I am not at high altitude- any other suggestions? The dough seemed to have a ton of air bubbles and tasted a little bit salty (despite using unsalted butter). Should I cut back on the baking soda? Otherwise the dough tasted great! I would love to try again but don’t love the idea of wasting all of these ingredients again. I’m planning to try to use this first mess of a batch in a trifle or something. ?
I’m so sorry to hear that, Annie! This is such a mystery to me – about half the people who make this recipe say the cookies are too soft to scoop, even after chilling completely, while the cookies turn out just like mine for the other half. The only thing I can think of is that maybe your baking soda might not be fresh?? I can’t figure it out for and it definitely drives me nuts!
[…] 12. Soft Batch Apple Cider Gingersnap Cookies {Iowa Girl Eats} […]
[…] 12. Soft Batch Apple Cider Gingersnap Cookies {Iowa Girl Eats} […]
[…] a batch of these cookies this […]
These are amazing! I made them with Namaste gluten free flour and they turned out wonderful! My kids have a hard time with gluten free cookies but didn’t even notice they were gluten free!!
[…] Apple Cider Gingersnap Cookies from Iowa Girl Eats […]
[…] Apple Cider Ginger Snaps […]
[…] Gluten Free Apple Cider Gingersnap Cookies […]
I accidentally just made a sandwich with these and cinnamon ice cream. I don’t want to sound dramatic, but it was life changing.
UMMMMM – brilliant!!!
Would the baked cookies be able to be frozen for a couple weeks? Or could I freeze the dough for a couple weeks before baking? I’m in a wedding, and the bride asked each member of the bridal party to make 8 dozen cookies for her cookie table. I’m hoping to make the dough and either freeze it until a few days before the wedding, or make the cookies now and freeze them until the day before the wedding. Any thoughts? Thank you!!
I think the baked cookies would freeze/thaw really well!
[…] les cookies, il y a cette recette que j’ai envie d’essayer depuis quelques jours : cannelle, pommes, cidre… Ca me […]
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Just an additional little tip for all of you. With any recipe requiring molasses, spray the measuring cup with non-stick spray. Then measure your molasses. It will slide right out!
Hi Kristin! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. :)
You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies