Name: Apple Cider Gingersnap Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ¾ cup unsalted butter (softened); 1 cup granulated sugar (plus extra for rolling); ¼ cup molasses; 1 large egg; ¼ cup apple cider; 2¼ cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon baking soda; ¼ teaspoon salt

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If you’re looking for the ultimate fall cookie, these Apple Cider Gingersnap Cookies hit every dreamy note—spiced, soft, fragrant, and kissed with a bright apple twist. Imagine the warmth of classic gingersnaps meeting the sweet tang of apple cider, coming together in perfect harmony in every bite. With crackled sugared tops and a chewy center that hints of cozy evenings, these cookies will carry you straight into sweater weather bliss. Whether you’re baking for a gathering or indulging in a quiet afternoon treat, Apple Cider Gingersnap Cookies deserve a place in your seasonal lineup.

Apple Cider Gingersnap Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making Apple Cider Gingersnap Cookies is wonderfully straightforward, and each ingredient plays a starring role. From the familiar warmth of spices to the irresistible zing of apple cider, here’s why each component matters:

Unsalted butter (¾ cup, softened): This is your base for soft, rich cookies. Make sure it’s room temperature for easy creaming and a fluffy dough.
Granulated sugar (1 cup plus extra for rolling): Sweetens the dough and creates those classic crackled, sparkly tops that define gingersnap cookies.
Molasses (¼ cup): Provides deep, old-fashioned richness and that unmistakable molasses chew.
Large egg (1): Binds the dough and adds to the cookie’s tender crumb.
Apple cider (¼ cup): Adds a subtle fruity tang that makes these cookies taste like autumn in a bite.
All-purpose flour (2¼ cups): This forms the structure—measure carefully for just the right thickness and chew.
Ground ginger (2 teaspoons): For a vibrant, spicy kick that sets these apart from ordinary molasses cookies.
Ground cinnamon (1 teaspoon): Warms up every bite and enhances the apple cider flavor.
Ground cloves (½ teaspoon): Deeply aromatic and adds that subtle background spice gingersnaps are known for.
Baking soda (½ teaspoon): Lifts the cookies so they’re just the right amount of puffy and soft.
Salt (¼ teaspoon): Balances the sweetness and intensifies the spices—don’t skip it!

How to Make Apple Cider Gingersnap Cookies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. This helps prevent sticking and ensures those signature crinkly tops.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar. You’ll want the mixture to become pale and fluffy—this takes about 2 to 3 minutes and makes a world of difference for soft, tender cookies.

Step 3: Blend in the Wet Ingredients

Add in the molasses, egg, and that magical apple cider. Beat until everything is silky smooth and glossy—a sign that flavor is being woven into every inch of dough.

Step 4: Combine Dry Ingredients Separately

Grab a second bowl and whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This helps distribute the spices so every cookie is perfectly seasoned.

Step 5: Make the Dough

Gradually pour the flour mixture into your wet ingredients, mixing on low until a soft dough forms. Take care not to overmix; once no streaks remain, you’re good to go!

Step 6: Shape, Roll, and Sugar

Scoop out generous tablespoon-sized portions, rolling each into a ball with your hands. Give each dough ball a quick roll through a bowl of extra granulated sugar—this adds crunch and those sparkling tops that make gingersnaps so irresistible. Place the sugared balls on your lined sheet, leaving about 2 inches between each for spreading.

Step 7: Bake to Perfection

Slide your tray into the oven and bake for 10 to 12 minutes. You’re looking for set edges and crackly tops—the cookies will continue to cook a little as they cool. If you want them extra chewy, pull them out as soon as the edges are set.

Step 8: Cool and Enjoy

Let your cookies sit on the pan for five minutes to set up, then transfer them to a wire rack. This cools them evenly and keeps the bottoms perfectly soft. Now, try to resist eating them all at once!

How to Serve Apple Cider Gingersnap Cookies

Garnishes

For a fuss-free but impressive look, sprinkle a pinch of extra granulated sugar or even a bit of cinnamon sugar on warm cookies. If you’re feeling fancy, a light drizzle of caramel or a dip in white chocolate (let it harden before serving) transforms these into holiday-worthy showstoppers.

Side Dishes

Pair your Apple Cider Gingersnap Cookies with a mug of warm apple cider, spiced tea, or a robust coffee for maximum coziness. They also work alongside a scoop of vanilla or caramel ice cream, making for a decadent yet approachable dessert plate.

Creative Ways to Present

Package a dozen cookies in a bakery box tied with twine for instant gift appeal. Layer them in a glass jar with a handwritten tag for neighborly treats, or assemble a cookie board with slices of crisp apple, dried fruit, and bite-size cheeses for your next gathering. Apple Cider Gingersnap Cookies shine in every setting!

Make Ahead and Storage

Storing Leftovers

Keep Apple Cider Gingersnap Cookies in an airtight container at room temperature. They’ll stay chewy and delightful for up to five days, making them perfect for lunchboxes or snacking throughout the week.

Freezing

Baked cookies freeze beautifully! Arrange them in a single layer, separated by parchment, in a freezer-safe container, and freeze for up to three months. Thaw at room temperature whenever you crave that comforting spiced bite.

Reheating

If you love a warm cookie (who doesn’t?), just pop a cookie in the microwave for 8–10 seconds. It will taste fresh-baked, with revived aromatic spices and tender centers—perfect for treating yourself!

FAQs

Can I use apple juice instead of apple cider?

While apple juice can work in a pinch, apple cider offers more concentrated apple flavor and a subtle tartness that truly makes Apple Cider Gingersnap Cookies stand out.

Do I have to chill the dough?

Chilling is optional, but if you want thicker, chewier cookies, pop the dough in the fridge for about 30 minutes before baking. This helps control spreading and enhances the texture.

What if I don’t have molasses?

Molasses gives these cookies their deep, classic flavor. If you must substitute, use dark corn syrup or maple syrup—but know the flavor will be lighter and slightly different.

Can I make these gluten-free?

Yes! Substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies will still be full of spice and apple goodness.

Can I double the recipe for a crowd?

Absolutely! Apple Cider Gingersnap Cookies scale up beautifully—just use a larger bowl for mixing and bake in batches. Your house will smell amazing, and everyone will be thrilled.

Final Thoughts

If you’ve never tried the magic that happens when spicy gingersnaps meet tangy apple cider, this is your sign. I can’t wait for you to bake up a batch of Apple Cider Gingersnap Cookies and share them with your favorite people (or sneak a few for yourself). Warm, chewy, and packed with fall flavor—they’ll become your new go-to comfort cookie!

Apple Cider Gingersnap Cookies Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with these Apple Cider Gingersnap Cookies. They’re a perfect blend of sweet and spicy, making them a delightful treat for any occasion.

Ingredients

Scale

Cookie Dough:

¾ cup unsalted butter (softened)
1 cup granulated sugar (plus extra for rolling)
¼ cup molasses
1 large egg
¼ cup apple cider
2¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the molasses, egg, and apple cider until smooth.
Prepare the dough: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat with sugar, and place on the baking sheet. Bake for 10–12 minutes until set. Cool before serving.