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.
Lisa 10.04.2014
I’m curious as to whether you think I could swap out the applesauce with apple butter possibly instead? I have some homemade apple butter that I would love to use in a baking project because it has such a wonderful intense, apple-cinnamon flavor. Plus I have some on hand and don’t have any apple sauce on hand. It is a small amount (1/4 cup) but I know baking demands preciseness. Thoughts?
Kristin 10.06.2014
That could work! You could try making a half batch just in case!
Lisa 10.06.2014
I used the apple butter, and they turned out great! Perfectly tasty and chewy!
Chelsea @ Chelsea Eats Treats 10.03.2014
These look fantastic!! Thanks for the recipe! :)
Weekly ‘wine down': Cookies and spice and all things nice! | My own best self 10.03.2014
[…] https://iowagirleats.com/2014/10/01/soft-batch-apple-cider-gingersnap-cookies-gluten-free/ […]
Teresa 10.02.2014
I love the idea of apple-cider spiked cookies. Great holiday baking cookie, too.
Lauren 10.02.2014
Those look delish! And your food photography is stellar!
favorite finds | from the web | greco design company 10.02.2014
[…] Soft Batch Apple Cider Gingersnap Cookies from Iowa Girl Eats. I’m not usually a bake-cookies-from-scratch kinda girl but these sound like they’ll be worth my time. She gives a gluten-free version too. […]
Jeri Wendzel 10.02.2014
You have such a sweet and caring husband!
Megan 10.02.2014
I’d love to know what you thought of the Go Sugar Free Course — will you do a post about it or give us an update!!!
Kelly Allegro 10.02.2014
These cookies look AMAZING, I cannot wait to try them.
As far as gluten free flour goes, I have been using the Trader Joes brand of gluten free flour and it has worked well for me in all recipes. Not to mention, it is the cheapest I have found!
Kristin from MN 10.02.2014
These cookies! Definitely making very soon! You are such an inspiration. I’m in the planning stages of starting my own travel blog. Do you use mailchimp or aweber, or which do you recommend?
Kristin 10.02.2014
I use MailChimp for my RSS and Weekly Update newsletter!
So Pinteresting #1 | Autumn Favorites - Sweet as a Cookie 10.02.2014
[…] Patties Skillet Apple Biscuits Pumpkin Pie Roll Coconut Oil Pumpkin Bread Soft Batch Apple Cider Gingersnap Cookies Candy Corn Brownie Pies Apple Chips Snack Mix Slow Cooker Cinnamon Roll Fondue […]
Simone 10.02.2014
I adore your blog – thank you! If I were some princess I would definitely hire you for my cook :) Now I just have to try your recipes even though cooking is not my favorite thing to do…
J @ byjeteast 10.02.2014
By far, my favorite line it this whole post was “Scoop the cookie dough directly into a bowl of sugar”! Don’t mind if I do! Definitely going to be making these with a batch of hot mulled wine for a fun girls night.
Lindsey @ American Heritage Cooking 10.01.2014
Yum! These look delicious! I’m so glad you baked something for my own selfish reasons…these look so soft and perfect for Fall! It’s not really cool here either but I haven’t let that stop me from Fall baking!
Cyndi 10.01.2014
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 :)
Stacy 10.01.2014
Those look delicious! Can’t wait to make them.
Monica H 10.01.2014
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??
Tanah 10.01.2014
WOW!!!! These look amazing now i want cookies!
Jill 10.01.2014
Did your flour mix have xanthan gum or should we add a pinch or two? Can’t wait to whip up a batch!!
Kristin 10.01.2014
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!
Jennifer S. 10.01.2014
This is the “additional gluten free” recipes that I was talkin’ about — good job! :)