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
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.
Notes
- For chewier cookies, avoid overbaking.
- Chill the dough for 30 minutes before baking for a thicker texture.
- Enjoy with a mug of warm apple cider or tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
