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