Apple Cider Gingersnap Cookies (Gluten-Free) Recipe
Introduction
These Apple Cider Gingersnap Cookies are a delightful gluten-free treat that combines warm spices with the sweet tang of apple cider. Perfectly soft and chewy, they make a cozy snack or a charming addition to any dessert platter.
Ingredients
- 1 ½ cups gluten-free flour
- ½ cup apple cider
- ¼ cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar (for rolling)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.
- Step 3: In a separate bowl, combine the apple cider and molasses until well mixed.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
- Step 5: Scoop dough by tablespoons and roll each piece into a ball, then gently roll each ball in sugar to coat.
- Step 6: Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 10–12 minutes or until the edges are set but the centers remain soft.
- Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra warmth, add a pinch of nutmeg or cardamom to the spice mix.
- Substitute molasses with dark brown sugar if molasses is not available, though the flavor will be milder.
- If you prefer a crisper cookie, bake for an additional 2–3 minutes but watch carefully to avoid burning.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of apple or a piece of bread to the container. Reheat briefly in a microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if gluten is not a concern; the texture will be similar but may be slightly less dense.
How do I make sure the cookies stay soft?
Be careful not to overbake. Remove the cookies when the edges are set but centers are still soft. Storing them with a slice of apple or bread can also help maintain moisture.
PrintApple Cider Gingersnap Cookies (Gluten-Free) Recipe
These Apple Cider Gingersnap Cookies are a delightful gluten-free treat, combining warm spices with the rich flavors of apple cider and molasses. Soft-baked to perfection, they offer a chewy texture and a cozy autumnal taste, perfect for those seeking a delicious gluten-free dessert option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dough Ingredients
- 2 cups gluten-free flour blend
- 1/2 cup apple cider
- 1/4 cup molasses
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg until combined, then add the molasses and apple cider, mixing well to form a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Until Soft: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft. The cookies will firm up as they cool.
- Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- You can substitute apple cider with unsweetened apple juice for a milder flavor.
- For extra spice, add a pinch of ground nutmeg or allspice.
- To make the cookies vegan, substitute the butter with vegan butter and replace the egg with a flax egg.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies freeze well for up to 3 months; thaw at room temperature before serving.
Keywords: gluten-free cookies, apple cider cookies, gingersnap cookies, soft cookies, autumn desserts, molasses cookies
