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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
102 Gluten Free Cookie Recipes 11.25.2014
[…] Soft Batch Apple Cider Gingersnap Cookies (Gluten-Free) […]
Melissa 11.17.2014
These will be great to try for my daughter who is allergic to everything. I will have to substitute the butter and eggs, but I still bet they will taste delicious!
Belinda 11.16.2014
I was so excited to try these but they didn’t quite work. :( I did use regular AP flour as we have no gluten issues. They baked unevenly, like they weren’t well-mixed but the Kitchenaide should have eliminated that. They were also flat. I may try again with more flour and ginger. Any other ideas? (I followed the instructions as written.)
Kristin 11.16.2014
Aw man, I’m sorry Belinda! Some readers and I have had great success with this recipe, though I do know some other readers have experienced what you have. Is there any chance you’re at a higher altitude? That’s the only thing I can think of besides making sure your baking soda has not passed its expiration date!
Maria 11.06.2014
I also used regular all purpose flour and the batter was not stiff enough…rolled everything in sugar before my first batch came out of the oven though so I’m stuck with flat cookies! I chilled the dough overnight and kept it in the fridge between baking rounds.
Sandy 10.22.2019
wish i would have seen ALL THE comments before i wasted expensive flour. my cookies ran all over the place also. and caught them before it hit the oven.
Kristin 10.22.2019
I’m sorry to hear that, Sandy! Was your dough well chilled?
» Internal Medicine Rotation Done! A-DOCTOR-IN-THE-HOUSE 10.31.2014
[…] Â I made a huge batch of cookies to bring to work, but the recipe was a TOTAL fail. Â I made these cookies and copied the recipe EXACTLY as written but my cookies look nothing like hers. Â Grrrrrr. Â Oh […]
Bubble Girl 10.20.2014
These look & sound fab! Must try!
Celebrate Fall With These Fun Apple Cider Desserts 10.20.2014
[…] gingersnaps in a whole new way when you make this recipe. It calls for plenty of apple cider, which makes the […]
Sticking to my Committments – Or the Day I Decided to Bake | iambeggers 10.18.2014
[…] any friends. And I did very successfully! I found a recipe from a great blog, Iowa Girl Eats, for Soft Batch Apple Cider Ginger cookies. They are fabulous AND gluten free! They even turned out well and my co-workers ate them […]
Kim 10.17.2014
I don’t know if it is the difference between regular flour and the gluten free that you used, but when I made these the dough was more of a batter and was not even stiff enough to scoop. The first batch spread all over the cookie sheet. After adding 1 1/2 c. more flour they were scoopable, but still really too soft to roll in the sugar. When I added the extra flour it diminished the spice taste and the cookie turned out really blah tasting. I found these totally disappointing!
Kristin 10.17.2014
Hey Kim! The GF-AP swap shouldn’t make a difference. Did you let the dough chill thoroughly? The dough right out of the gate is very soft and needs to be chilled. Let me know!
AmberLynn Pappas 10.14.2014
Gingersnaps are one of the hubby’s favorites, so these will be baked promptly!
15+ Delicious Gluten Free Cake and Cookies Recipes | Women's f Blog 10.14.2014
[…] Photo and recipe credit to iowagirleats […]
The Best Apple Recipes - A Simple Pantry 10.12.2014
[…] Apart from Julie’s Eats & Treats 16| Apple Cream Cheese Muffins from This Mama Loves 17| Soft Batch Apple Cider Gingersnap Cookies from Iowa Girl Eats 18| Swedish Apple Cranberry Pie from Food Done Light 19| Apple Walnut Raisin […]
Fall Pinterest Fav’s | Happy Little Honey 10.10.2014
[…] 3. Apple Cider Gingersnap Cookies […]
Sara Rahe 10.09.2014
Should I use margarine instead of butter for chewier cookies? I plan on reg flour if that makes a difference.
Kristin 10.13.2014
These cookies are very soft and chewy with butter. You can use margarine if that’s what you have on hand though!
Shae 10.09.2014
Yum! I’m heading to the grocery store to get all of the ingredients now. Can’t wait to try these!
XX,
S. Roderick
http://www.currenthabits.com
A Few of My Favorite Things | Gettin' My Healthy On 10.08.2014
[…] Soft Batch Apple Cider Gingersnap Cookies – I don’t know about you, but the combination of apple cider and gingersnap flavors seem like a match made in heaven to me. […]
rachel 10.07.2014
yum I love that these have apple cider in them! sounds amazing!
Annie Conklin 10.06.2014
This recipe is a KEEPER! I made these this weekend for a family picnic and my aunt said (under her breath, of course) that they were better than her grandmother’s recipe! They are really good, lots of spice and perfect texture. Thanks so much, happy fall to you & your family!
Belated Friday Favorites | Town & (Cow) Country 10.04.2014
[…] Indulge: These soft-batch Apple Cider Gingersnaps look delicious, and are nice and easy to make. I have a couple occasions in mind for […]
Kelly K 10.04.2014
YES! Cannot wait to make these. Will try substituting shortening for the butter for a dairy-free version!
Kelly K 10.17.2014
FYI – These are great with shortening. Not the same as butter, of course, but still very good! I did not have time to chill the dough, but it didn’t seem to hurt, probably because of the shortening. Since the dough was too soft to roll in sugar, I sprinkled the tops with sugar before baking. I’m very pleased! Thanks for the recipe!