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Soft Batch Apple Cider Gingersnap Cookies
Soft Batch Apple Cider Gingersnap Cookies are soft, chewy, and perfectly spiced. They're the most delicious, gluten free fall treat!
👥 48 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 2h🔥 Cook: 10 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Cream together butter and 1 cup sugar in a mixing bowl on high speed until light and fluffy. Add applesauce, apple cider, molasses, egg, and vanilla then mix until combined – mixture may look curdled. In a separate bowl whisk together the remaining ingredients then add to the wet ingredients in three batches, mixing until just combined before adding the next batch. Cover then refrigerate for at least two hours or up to overnight (dough will be soft.)
egg1vanilla1 teaspoon
2
Preheat oven to 350 degrees then line baking sheets with parchment paper. Scoop cookie dough by the Tablespoon into a bowl of 1/2 cup sugar then roll to coat and place on prepared baking sheet. Bake for ⏱️ 10-12 minutes then let cool for a few minutes before transferring to cooling racks. Do not overbake.
Nutrition Facts
calories
61 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
87 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
8 mg
carbohydrate Content
10 g
saturated Fat Content
1 g
unsaturated Fat Content
1.1 g
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