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.
Hi Kristin!
Just curious, have you tried this recipe with any kind of natural sugar substitute, or maybe even honey? Curious what your thoughts might be. Also, FYI, I baked your Fresh Apple Cake with Trader Joe’s Gluten Free Flour and it was DIVINE, in case you wanted to try it :)
Those look delicious! Can’t wait to make them.
These cookies look amazing! I’m interested in the Go Sugar Free program. Ever since I had my son (13 months ago!) I CANNOT kick my overactive sweet tooth. Did you find the program was easy to follow??
WOW!!!! These look amazing now i want cookies!
Did your flour mix have xanthan gum or should we add a pinch or two? Can’t wait to whip up a batch!!
Domata has xantham gum in it. That’s also why I said to use an all-purpose blend vs plain brown rice flour or almond meal, for instance. Thanks for pointing that out!
This is the “additional gluten free” recipes that I was talkin’ about — good job! :)
ohh these sound so amazing! I love a soft cookie..and Im loving all the spices in these!
These look perfect for Autumn and would make, I suspect, a good ur recipe, one that can be adapted to use most seasonal fruits with a similar water and fibre content. I plan to make them as the recipe specifies but also with quinces when they are in season after Christmas.
These look amazing! I love apple cider and fall spices.
Have you ever tried using almond flour, coconut flour, and/or tapioca flour instead of regular flour? Using one of those, or a combination thereof, would not only make whatever your baking gluten free, but grain free as well! And, before you know it, you’re on your way to making Paleo-friendly baked goods!
I use those flours in cooking but haven’t tried in baking since the blends for baking include some sort of binding ingredient which mimic the gluten in regular flour.
Apple cider is probably my favorite fall flavor. These look fantastic!
Love that you added apple cider to gingersnaps! These look so good!
I haven’t had a good cookie since having to go gluten free either. I can’t wait to try these!