Description
Soft Batch Apple Cider Gingersnap Cookies are the perfect fall treat, combining a soft, chewy texture with a delightful blend of warm spices.
Ingredients
Scale
- 1/2 cup softened butter
- 1–1/2 cups sugar (divided)
- 1/4 cup unsweetened applesauce
- 1/4 cup apple cider
- 1/4 cup molasses
- 1 egg
- 2–1/3 cups gluten-free baking flour blend with binder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1–1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Cream together butter and 1 cup sugar until light and fluffy. Mix in applesauce, apple cider, molasses, egg, and vanilla until combined.
- In another bowl, whisk gluten-free flour blend, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Gradually combine dry ingredients with wet mixture in three batches.
- Chill the dough for at least two hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized cookie dough balls in remaining sugar before placing on baking sheets.
- Bake for 10–12 minutes until slightly underbaked; let cool before transferring.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg