Description

These Apple Cider Gingersnap Cookies are a delightful twist on classic gingersnaps, infused with warm spices and the sweet, tangy flavor of apple cider. Soft in the center with slightly crisp edges, they are perfect for fall or holiday baking. Rolled in sugar for a subtle crunch, these cookies balance spice, sweetness, and a touch of molasses for depth of flavor.

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 and Other

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
1/4 cup granulated sugar (for rolling)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined.
Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with the packed brown sugar using a mixer until the mixture becomes light and fluffy, which incorporates air for a tender cookie.
Add Wet Ingredients: Beat in the egg into the butter and sugar mixture until fully incorporated, then add the apple cider and molasses, mixing thoroughly to combine all wet ingredients.
Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated to avoid overworking the dough and maintain cookie tenderness.
Form and Sugar Coat Cookies: Using a scoop or spoon, portion out dough balls and roll each ball in the granulated sugar before placing them on the prepared baking sheets, spacing them to allow spreading.
Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes. Look for edges to be firm and centers to remain slightly soft. After baking, cool the cookies slightly on the baking sheets then transfer to wire racks to cool completely.

Notes

For best results, use room temperature egg and softened butter to ensure proper mixing and texture.
Do not overbake; the cookies should have soft centers as they firm up while cooling.
You can substitute apple cider with apple juice, but cider adds a richer flavor.
Store cookies in an airtight container at room temperature for up to 5 days.