Description
These Apple Cider Gingersnap Cookies are a delightful fall treat combining warm spices like ginger, cinnamon, and cloves with the rich flavor of molasses and a hint of tangy apple cider. The cider is reduced to intensify its flavor before being incorporated into a soft, chewy dough that bakes up into crisp-edged, crackly-topped cookies perfect for cozy afternoons or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup packed brown sugar
- 1/4 cup apple cider, reduced to 2 tablespoons
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Reduce Apple Cider: In a small saucepan, simmer the apple cider over medium heat until it reduces to about 2 tablespoons. Remove from heat and let it cool completely before using.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, molasses, vanilla extract, and the cooled reduced apple cider until all ingredients are fully incorporated.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a smooth dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, which helps with rolling and developing flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Form Cookies: Roll tablespoon-sized portions of dough into balls. Roll each ball in granulated sugar to coat thoroughly and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops have a characteristic crackled appearance.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and set.
Notes
- For a more pronounced apple flavor, add 1/2 teaspoon of apple pie spice to the dry ingredients.
- Bake cookies closer to 10 minutes for a softer texture; extend to 12 minutes if you prefer crispier edges.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
