Description
These Apple Cider Gingersnap Cookies are a perfect blend of warm spices and cozy apple cider flavor, ideal for the fall season or any time you crave a comforting treat. Soft in the center with slightly crisp edges, rolled in granulated sugar for a delightful crunch, these cookies are both aromatic and delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1/2 cup apple cider
- 1 tbsp molasses
Other
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg until fully incorporated. Then add the apple cider and molasses, mixing well to blend all wet ingredients completely.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can result in tough cookies.
- Scoop and Roll Dough: Using a spoon or cookie scoop, portion the dough into balls. Roll each dough ball in the granulated sugar to give the cookies a sweet, crunchy exterior before placing them on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely, which helps them set and finish baking evenly.
Notes
- Use room temperature egg for better mixing and texture.
- Don’t overbake; cookies should be slightly soft in the center when taken out of the oven.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- Rolling in granulated sugar adds a nice texture contrast to the soft cookies.
- If you prefer a stronger molasses flavor, you can increase molasses to 1.5 tablespoons.
