Soft, chewy, and bursting with the comforting flavors of autumn – that’s how I’d describe my Soft Batch Apple Cider Gingersnap Cookies. It’s a recipe that instantly transports me back to cool, crisp mornings spent in my grandma’s cozy kitchen, the scent of ginger and cinnamon filling the air as she pulled a fresh batch from the oven. There’s just something magical about these cookies that makes them the ultimate cold-weather treat.
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Why This Soft Batch Apple Cider Gingersnap Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Soft Batch Apple Cider Gingersnap Cookies
This recipe for Soft Batch Apple Cider Gingersnap Cookies is truly special because it combines the classic warmth of gingersnaps with the sweet, autumnal notes of apple cider. The secret is in the way the dough is mixed and baked – it results in cookies that are soft and chewy in the center but still have that perfect crinkly, crackly top. This batch makes 18 delicious cookies, so you’ll have plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
The key ingredients for these Soft Batch Apple Cider Gingersnap Cookies are:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
These 11 simple ingredients come together to create 18 heavenly cookies.
Step-by-Step Soft Batch Apple Cider Gingersnap Cookies Instructions
Preparing Your Soft Batch Apple Cider Gingersnap Cookies
This recipe takes 25 minutes total – 15 minutes for prep and 10 minutes for cooking. You’ll need a mixing bowl, hand mixer, baking sheet, and cooling rack. Let’s get started!
1- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
2- In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy, about 2-3 minutes. Beat in the egg and molasses until combined.
3- Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Fold in the apple cider.
4- Scoop the dough by the tablespoonful onto a parchment-lined baking sheet, spacing them about 2 inches apart. The dough will be thick and slightly sticky.
5- Bake the cookies for 8-10 minutes, until the edges are set but the centers are still soft.
6- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
- Chilling the dough for 30 minutes before baking helps the cookies hold their shape better.
- For extra apple flavor, try using apple cider instead of regular milk or water in the dough.
- Be careful not to overbake – you want the centers to stay nice and soft.
- Let the cookies cool completely before serving for the best texture.
Serving and Storing Your Soft Batch Apple Cider Gingersnap Cookies
Perfect Pairings for Soft Batch Apple Cider Gingersnap Cookies
These Soft Batch Apple Cider Gingersnap Cookies are the perfect companion to a mug of hot apple cider or a spiced latte. They also make a wonderful addition to holiday cookie trays or as a hostess gift. This recipe yields 18 cookies, with each serving being 1 cookie.
Storage and Make-Ahead Tips
Soft Batch Apple Cider Gingersnap Cookies will keep in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the dough or baked cookies. Thaw frozen dough overnight in the refrigerator before baking, or thaw baked cookies at room temperature.
Variations and Dietary Adaptations for Soft Batch Apple Cider Gingersnap Cookies
Creative Soft Batch Apple Cider Gingersnap Cookies Variations
While the classic version is hard to beat, you can easily adapt this recipe for the seasons. Try adding a touch of orange zest for a citrusy twist, or fold in chopped pecans or walnuts for some crunch. For a festive holiday spin, roll the dough balls in coarse sugar or drizzle with a simple icing.
Making Soft Batch Apple Cider Gingersnap Cookies Diet-Friendly
To make these cookies gluten-free, simply substitute the all-purpose flour for a 1-to-1 gluten-free flour blend. For a vegan version, use dairy-free butter and replace the egg with a flax or chia egg. And for a low-carb option, you can swap the granulated sugar for a keto-friendly sweetener like erythritol or monk fruit.
Frequently Asked Questions
Q: Can I substitute something for the apple cider?
A: If you don’t have apple cider on hand, you can use an equal amount of apple juice or even regular milk in the dough.
Q: How many servings does this recipe make?
A: This recipe makes exactly 18 cookies, with each serving being 1 cookie.
Q: How do I get the perfect soft, chewy texture?
A: The keys are not to overbake the cookies and to let them cool completely on the baking sheet before transferring to a cooling rack.
Q: Can I freeze the cookie dough?
A: Yes, the dough freezes very well. Scoop it into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Thaw overnight in the fridge before baking.
Q: What’s the best way to store leftovers?
A: Store the baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.
Soft Batch Apple Cider Gingersnap Cookies
- Total Time: 25
- Yield: 18 cookies
Description
Soft Batch Apple Cider Gingersnap Cookies are a delightful and easy-to-make treat that captures the flavors of fall. These chewy cookies are infused with the warm spices of ginger and cinnamon, and moistened with a touch of apple cider for a perfectly tender texture.
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened
– 1 cup packed light brown sugar
– 1 large egg
– 1/4 cup apple cider
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. 2. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt.
3. 3. In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes.
4. 4. Beat in the egg, apple cider, and vanilla extract until combined.
5. 5. Gradually stir the dry ingredients into the wet ingredients until just combined.
6. 6. Scoop rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
7. 7. Bake for 8-10 minutes, until the edges are set but the centers are still slightly soft.
8. 8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, bake for a minute or two less. For crunchier cookies, bake for a minute or two longer. Store the cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American
Conclusion
I hope you’ll give my Soft Batch Apple Cider Gingersnap Cookies a try – they’re the perfect cozy treat for crisp autumn days. The combination of soft, chewy centers and crinkly tops is truly irresistible. Let me know in the comments if you have any other questions, and be sure to share photos if you make a batch! Enjoy.
