There’s nothing quite like the aroma of freshly baked cookies wafting through the kitchen on a chilly autumn day. Growing up, my grandma’s Soft Batch Apple Cider Gingersnap Cookies were a seasonal staple in our household. The moment I’d walk in the door, I’d be greeted by the comforting scent of warm ginger, cinnamon, and apple cider – it always took me right back to cozy afternoons spent baking with her.
Grandma’s secret? Using a touch of apple cider to keep the cookies incredibly soft and chewy, even days after baking. These Soft Batch Apple Cider Gingersnap Cookies were a family favorite for good reason – they’re the perfect balance of spice, sweetness, and fall flavors. I’ve carried on her legacy by perfecting this recipe, and let me tell you, it’s sure to become your new go-to cookie this season.
Why This Soft Batch Apple Cider Gingersnap Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Soft Batch Apple Cider Gingersnap Cookies
What sets these Soft Batch Apple Cider Gingersnap Cookies apart is the use of apple cider, which not only adds a lovely autumnal taste but also keeps the texture soft and chewy for days. While many gingersnap recipes can result in a crisp, crunchy cookie, this one stays delightfully soft, even after cooling. This recipe yields a batch of 24 cookies, making it perfect for sharing with friends, family, or keeping on hand for those inevitable cookie cravings.
Essential Ingredients You’ll Need
To make these 24 Soft Batch Apple Cider Gingersnap Cookies, you’ll need:
- Unsalted butter
- Brown sugar
- Egg
- Molasses
- Apple cider
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Salt
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 large mixing bowl, a hand mixer or stand mixer, a cookie scoop, and a baking sheet lined with parchment paper.
1- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the 1/2 cup of unsalted butter and 3/4 cup of brown sugar until light and fluffy, about 2-3 minutes.
2- Add in the 1 egg and 2 tablespoons of molasses, and beat until well combined. Then, pour in the 1/4 cup of apple cider and mix until fully incorporated.
3- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
4- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but easy to handle.
5- Using a cookie scoop, portion the dough into 24 equal-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6- Bake the Soft Batch Apple Cider Gingersnap Cookies for 10 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
- For an extra burst of flavor, try adding a teaspoon of vanilla extract to the dough.
- Be careful not to overbake the cookies, as they’ll continue to firm up as they cool.
- If you prefer a more pronounced ginger flavor, feel free to increase the amount of ground ginger in the recipe.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
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 warm mug of apple cider, hot coffee, or even a glass of milk. They also make a wonderful addition to any fall gathering or holiday cookie platter, as each batch yields 24 cookies, with each serving being 1 cookie.
Storage and Make-Ahead Tips
For maximum freshness, store the Soft Batch Apple Cider Gingersnap Cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months – simply thaw at room temperature before serving.
Variations and Dietary Adaptations for Soft Batch Apple Cider Gingersnap Cookies
Creative Soft Batch Apple Cider Gingersnap Cookies Variations
If you’d like to put a twist on this classic recipe, try adding a sprinkle of chopped walnuts or pecans to the dough. You could also experiment with different spices, like cardamom or allspice, for a unique flavor profile. For a festive touch, roll the dough balls in coarse sugar before baking.
Making Soft Batch Apple Cider Gingersnap Cookies Diet-Friendly
To make these Soft Batch Apple Cider Gingersnap Cookies gluten-free, simply substitute the all-purpose flour for a 1-to-1 gluten-free flour blend. For a vegan version, use plant-based butter and replace the egg with a flax or chia egg. Those watching their carb intake can try swapping the brown sugar for a granulated sugar substitute.
Frequently Asked Questions
Q: Can I use regular cider instead of apple cider?
A: While regular cider will work, the apple cider really helps to keep these cookies soft and gives them a lovely fall flavor. I’d recommend sticking with apple cider for the best results.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 cookies, with each serving being 1 cookie.
Q: Can I make the dough ahead of time?
A: Yes! The dough can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator until ready to bake.
Q: My cookies came out flat – what did I do wrong?
A: A few things could cause flat cookies: overmixing the dough, using melted butter instead of softened, or not chilling the dough before baking. Be sure to follow the recipe instructions closely for the best results.
Soft Batch Apple Cider Gingersnap Cookies
- Total Time: 25
- Yield: 24 cookies
Description
Soft, chewy, and fragrant Soft Batch Apple Cider Gingersnap Cookies – the ultimate cozy and festive treat for the holiday season!
Ingredients
– 2 1/4 cups all-purpose flour
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1/4 cup unsulfured molasses
– 2 tablespoons apple cider
Instructions
1. 1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. 2. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and molasses until combined.
4. 4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apple cider.
5. 5. Scoop dough by the tablespoonful and place them about 2 inches apart on the prepared baking sheets.
6. 6. Bake for 8-10 minutes, until the edges are set but the centers are still soft. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewier cookie, bake for 10-12 minutes. Store cookies in an airtight container for up to 1 week.
- Prep Time: 15
- Cook Time: 10
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American
Conclusion
These Soft Batch Apple Cider Gingersnap Cookies are the perfect way to welcome the fall season. With their irresistible spice, soft texture, and cozy autumn flavors, they’re sure to become a new family favorite. So, what are you waiting for? Preheat your oven and get ready to bake up a batch of these delightful cookies today!
