Soft Batch Apple Cider Gingersnap Cookies are soft, chewy, and perfectly spiced. They're the most delicious, gluten free fall treat!
Honey, I baked!
Chewy, gooey, apple cider and molasses-spiked, sugar-rolled, all-fall Soft Batch Apple Cider Gingersnap Cookies! Because:
- It’s finally 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.
- I needed another recipe to use up the apple cider I bought for a batch of Sparkling Maple Bourbon Ciders (CHEERS).
- 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. 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!
Equipment
Ingredients
- 1/2 cup butter, softened to room temperature
- 1-1/2 cups sugar, divided
- 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 baking flour blend WITH binder, see notes
- 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 1 cup 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 1/2 cup 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. Do not overbake.
Notes
- Store in an airtight container for 3-4 days. and drained.
- I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
these. sound. incredible. Running to the store to pick up some cider right now!
I have never heard of apple cider cookies! how clever!! These sound and look amazing!
Yay for fall baking! I had a soft ginger snap cookie at church last week and I haven’t stopped thinking about it! Can’t wait to make these! And looks like some fall weather may have finally arrived today!
Wow these look like the perfect Fall treat! Can’t wait to try them.
These cookies look amazing! I am not gluten-free but there is a gluten-free bakery around the corner from my house and I always buy their goods because they are so gooey and delicious!
Yum with a cup of black coffee! I can’t turn on my oven yet. Still to hot!
Yum! Glad to hear the gluten free flour worked for you. I have leftover apple cider in my fridge right now and I would love to whip up a batch of these guys!
Yay for baking again!! And what a perfect fall treat! I’ve always had pretty good luck with baking gluten-free. It’s losing the eggs and dairy that I find somewhat challenging! Keep at it…looks like you’re off to a great start!
These look delicious and I bet they smell heavenly!
Oh my, these looks ah-mazing. I’m gonna have to make them! Thanks for the recipe!
C x
Lux Life Blog
Are you using salted or unsalted butter?
I almost always use salted butter.
Kristin, you may want to specify that you used salted butter in the ingredients list, since the default for most baking recipes is to use unsalted butter.
I honestly don’t notice a difference (might be a personal taste thing,) so I don’t think it’s necessary to specify in this recipe. For these cookies you can just use what you’ve already got on hand!
I never notice the difference either! Lol
Agreed. You can’t just use salted and unsalted butter interchangeably, especially when you’re using half a cup of it. The rule of thumb is to use unsalted butter for cooking, salted butter for spreading.
These look incredible!! I’m glad you were able to get your baking fix and still keep them gluten free! :)
Oh my gosh!!! These look amazing!! And gluten free??? You are a genius.
— Alex at Cashmere Kangaroo