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